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!