gluten-free
Makes: 12 servings Time: 60+ min (30 min prep + 30 bake + few h wait)
Ingredients:
Base:
360 g (2 cups) hazelnuts
180 ml (6 Tbsp) water
80 g (8 Tbsp) arrowroot powder
180 ml (6 Tbsp) maple syrup
pinch of salt
a bit of vegetable oil
Creamy mousse:
800 g dark vegan chocolate
800 g silken tofu
30-60 ml (2-4 tsp) maple syrup
6 g (2 tsp) agar-agar
12 g (4 tsp) rice flour
Toppings:
fresh raspberries
fresh blueberries
caramelized or roasted nuts
Important equipment:
⌀ 28 cm (11 Inch) tart form with removable bottom
hand blender with a chopper
Instructions:
Notes and tips:
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