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Recipe by SpamellaB

How great do these Chocolate Mousse Tartlets look? This dessert treat is super delicious with its three layers – a crunchy base, a sweet layer of chocolate mousse, topped with melted sugar-free chocolate and colourful pomegranate seeds.

Dish up these beautiful tartlets at your next afternoon off, they’re a treat you’re not going to want to miss!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 4
  • Prep: 30 minutes
  • Cook: No bake
CHOCOLATE MOUSSE TARTLETS

Recipe by SpamellaB

How great do these Chocolate Mousse Tartlets look? This dessert treat is super delicious with its three layers – a crunchy base, a sweet layer of chocolate mousse, topped with melted sugar-free chocolate and colourful pomegranate seeds.

Dish up these beautiful tartlets at your next afternoon off, they’re a treat you’re not going to want to miss!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 4
  • Prep: 30 minutes
  • Cook: No bake
Metric | Imperial Measurement Conversions

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

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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!
  6. Spoon between the tartlet tins then drizzle the remaining chocolate over to create a swirl effect. Chill for at least 30 minutes.
  7. When ready to serve pop out the fridge, scatter over cacao nibs and pomegranate seeds and enjoy!

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