CHOCOLATE MOUSSE TARTLETS
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Serves: 4
Prep: 30 minutes
Cook: No bake
Ingredients
For the pastry 100g almond flour 50g oat flour 30g Natvia natural sweetener 2 tablespoons coconut oil, melted 2 tablespoons almond milk For the chocolate mousse 1 x can chickpeas, drained – keep the brine and tip into a large bowl 1 teaspoon apple cider vinegar 30g Natvia natural sweetener 1 teaspoon vanilla extract 150g dark chocolate, broken up into pieces (no added sugar) To decorate 3 tablespoons melted chocolate Pomegranate seeds Cacao nibs
Method
- First make the pastry: Mix together the almond and oat flour and Natvia in a bowl then stir in the coconut oil and almond milk. Use your hands to bind the mixture together - you may need to add a couple of tablespoons of water to form a dough.
- Divide into 3-4 and press into 4 x mini loose-bottom tartlet tins, making sure to evenly press on the bottom and up the sides. Set aside.
- Meanwhile make the mousse: Place the chocolate in a heatproof bowl over a small pan filled with water, heat on low until melted. Set aside and leave to cool – this is important!
- Next place the chickpea brine in a large bowl and use an electric whisk to beat for around 3-4 minutes until fluffy. Add in the cider vinegar and continue whisking until stiff peaks form. Add in the Natvia and whisk once more until thick and glossy.
- Save 3-4 teaspoons of the melted chocolate then pour the rest in and fold in carefully along with the vanilla extract until combined – don’t knock too much air out!
- Spoon between the tartlet tins then drizzle the remaining chocolate over to create a swirl effect. Chill for at least 30 minutes.
- When ready to serve pop out the fridge, scatter over cacao nibs and pomegranate seeds and enjoy!
