chocolate mousse tarts

chocolate mousse cupcakes, vegan recipe, chocoalte, vegan chocolate, vegan mousse, silken tofu

chocolate mousse tarts

chocolate mousse cupcakes, vegan recipe, chocoalte, vegan chocolate, vegan mousse, silken tofu

Those chocolate mousse tarts are easy to make and very tasty. On top of everything, they are healthy!

If you follow the recipe you will get perfect tarts, but you can change some stuff up if you don't have agar-agar and rice flour. Instead, you can add more chocolate and skip the whole process of heating it up. It still will work very nicely. It will be slightly different, but it will be great anyways!

Make sure you use good, at least 70% dark chocolate. If you have a chance opt for organic and fair-trade one as it is better all around. You will need silken tofu as it has this really great, creamy consistency. You could achieve mousse with normal tofu and some plant-based milk, but I find silken tofu doing a better job in this recipe. If you have the possibility chose fair-trade cocoa as well. 🙂

You can easily store them in the fridge for about a week, so if you want to, you can double and triple the recipe to share with others.

chocolate mousse tarts

A symbol that says the recipe is gluten-free

gluten-free

A symbol that says the recipe is sugar-free

sugar-free

A symbol that says the recipe is oil-free

oil-free

Makes: 3 tarts                Time: 2h30 min (30 min prep + 2h wait)

 

Ingredients:

Base:
125 g almonds
4 g (2 tsp) cocoa
16 g (4 pcs) dates (without pits)

Mousse:
200 g silken tofu

100 g dark vegan chocolate
8 g (1 tsp) maple syrup
1 tsp ground vanilla

1/2 tsp agar-agar
1 tsp rice flour

Toppings:
blueberries
coconut shreds

Important equipment:
3 tart forms (10 cm diameter, 2 cm height)

Instructions:

1. Start this recipe by preparing the base. Boil some water, place dates in the bowl and cover with water. Leave to soak for about 15 minutes. In the meantime ground almonds into almond flour. Mix with cocoa.

2. Strain the dates and squash them with your hands or the fork and add to almonds and cocoa. Work it through until all combined well.

3. Divide the dough into three parts and put it into tart forms. Place them in the fridge.

4. In the double boiler melt the chocolate.

5. Blend tofu, maple, vanilla slowly adding the chocolate. When all is mixed well. Separate 3 tablespoons and mix them well with rice flour. To the rest add agar-agar.

6. Bring the chocolate and agar-agar mix to the boil mixing constantly. Add the chocolate-rice flour mixture and bring to the boil again. The whole process will take just a few seconds, be careful not to burn it.

7. Pour the mixture into the tart forms, let it cool down and put in the fridge for 1-2h. Before serving take out the forms and decorate with coconut shreds and blueberries.

Notes and tips:

1. You can skip the process of heating with agar-agar. Skip this step and do not add agar-agar or rice flour. The texture of the mousse will be just less solid, but still very yum!
If you still want to make it a bit more solid add a bit more chocolate.

chocolate mousse cupcakes, vegan recipe, chocoalte, vegan chocolate, vegan mousse, silken tofu
chocolate mousse cupcakes, vegan recipe, chocoalte, vegan chocolate, vegan mousse, slken tofu

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