Chocolate Mousse Tart
Chocolate Mousse Tart
Ingredients
For the base:
150g chocolate biscuits of choice (I used oat biscuits)
1 tbsp cacao
2 tbsp melted butter
2 tbsp Freda’s coconut peanut butter
Pinch salt
For the filling:
250g dark chocolate, melted
1.5 tbsp coconut oil
2 packages silken tofu, water drained
4-5 tbsp maple syrup (to taste)
2 tbsp cacao
1 tsp vanilla paste
Pinch salt
Process
- Make your base by grinding biscuits to a powder. Stir in cacao and salt, then fold in the melted butter and peanut butter until the mixture sticks together. Press into the base of a silicone cake tin. If it’s too sticky, add more biscuits or cacao. Too dry and more butter will do!
- Make filling by blending all ingredients together until smooth. Pour over the top of your base, then place in the fridge to set overnight.
- Remove from the fridge and remove from the cake case (Place in the freezer for 20 minutes if this is tricky), then let come to room temperature. Decorate and cut into slices.
