CHOCOLATE MOUSSE TARTLETS

Recipe by SpamelaB Perfect with a cup of tea or coffee, these Chocolate Mousse Tartlets are absolutely delicious. This recipe was made dairy-free, and vegan!

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Serves: 6

Prep: 20 minutes + 30 minutes chill time

Cook: 10 minutes

Ingredients

For the pastry cases -

150 g buckwheat flour

25 g brown rice flour

25 g ground almonds

1 teaspoon cinnamon

30 g Natvia natural sweetener

25 g coconut oil, melted

2 tablespoon almond milk

Zest of ½ orange (optional)

For the chocolate mousse filling -

1 large sweet potatoes, peeled, chopped and cooked

2 tablespoon smooth almond or cashew butter

4 tablespoon Natvia natural sweetener

3 tablespoon cacao powder

1 teaspoon cinnamon

4 tablespoon almond milk

0.5 teaspoon vanilla extract

To decorate -

Dried cranberries

Chocolate curls

snowflakesEdible goodies

Method

First make the pastry: Place all of the ingredients into a food processor and pulse until a dough forms. Roll into a ball and wrap with clingfilm then place in the fridge to rest for 30 minutes.
Meanwhile make the filling: Place everything into a food processor and blend until quite thick and smooth. Chill in the fridge until needed.
Preheat the oven to 170 degrees C. Remove the pastry from the fridge and roll out onto a floured surface. Cut out 6 large circles to fill a greased 6-hole muffin tin as your tartlet cases.
Bake the tartlet cases for 10 minutes until golden, then leave to cool completely.
Once the cases have cooled, spoon some of the filling into the middle of each to fill. Decorate as you wish then enjoy!