Blueberry Choc Mousse Tart

1½ cups finely shredded coconut⠀
½ cups oats⠀
⅓ cup cacao powder⠀
1 tsp vanilla extract⠀
1 cup Medjool dates⠀
3 tbsp maple syrup⠀
a pinch of fine sea salt⠀
⅓ cup raw cacao powder⠀
¾ cup full-fat coconut milk⠀
½ cup raw coconut oil⠀
⅓ cup maple syrup⠀
1 teaspoon vanilla extract⠀
3 ounces of vegan chocolate (She used dark chocolate)⠀

Let’s get cooking…⠀
Put coconut, oats, cacao powder, maple syrup, vanilla extract and salt into your food processor and pulse briefly to mix.⠀
Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.⠀
Press into a 20cm (8 inches) flan, cheesecake or springform tin and leave in the freezer to firm a little while you prepare the filling.⠀

For the filling place the chopped chocolate pieces in a small bowl⠀
Heat the coconut milk and the coconut oil in a small pot and then pour over the chocolate.⠀
Don’t do anything for the next 2 minutes⠀
Then mix carefully until all the chocolate is melted.⠀
Add vanilla and cacao powder and agave syrup and then pour the chocolate ganache evenly over the chilled crust.⠀
Chill in the refrigerator for 2-3 hours until the ganache is firm. Enjoy! 

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