by @rainbownourishments🍓 Recipe:â €
Serves: 6-8â €
Ingredientsâ €
Brownie chocolate baseâ €
2 cups pecansâ €
ÂĽ cup nut butter (I used peanut butter)â €
12 pitted Medjool datesâ €
Pinch of saltâ €
½ cup cacao powder⠀
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Raspberry chia jamâ €
â…” cups frozen raspberries, defrostedâ €
2 tablespoons chia seedsâ €
Dash of maple syrupâ €
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Chocolate mousse fillingâ €
2 cups silken tofuâ €
1 cup chopped dairy-free chocolateâ €
½ cup canned coconut cream (see notes)⠀
½ cup maple syrup⠀
½ – Âľ cup cacao powder (depending on how strong you want it to taste)â €
Dash of vanilla bean powderâ €
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Decorationâ €
2 cups of berriesâ €
Handful of chopped pistachiosâ €
Whatever else you like!â €
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For the tart case, add the pecans to a food processor and process until it forms coarse crumbs.â €
Add the remaining base ingredients and process until it comes together and can be pinched. Press mixture into a lined tart tin (I used a 20cm wide and 4cm high tart tin. If you don’t have one that deep, use a slightly bigger tart tin)â €
For the raspberry chia jam, add all ingredients to a small bowl and mash with the back of a fork until raspberries have broken down. Mix until combined then set aside.â €
For the filling, gently melt the chocolate in a small saucepan or a double boiler.â €
Add all filling ingredients to a food processor and process until as smooth as possibleâ €
Spread the chia jam along the bottom and sides of the tart case.â €
Pour the chocolate mousse over jam and smooth the top.â €
Decorate tart with berries and whatever else you might likeâ €
Set aside the tart in the fridge for 4 hours or until setâ €
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Make sure you get canned coconut cream which has no additives like guar gum. If you’re in a warm location, put the can in the fridge for at least 4 hours and only use the thick layer of coconut cream which sits at the top of the can. Enjoy! 

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