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
Metric | Imperial Measurement Conversions


  • 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 tablespoons almond milk
  • Zest of ½ orange (optional)
  • For the chocolate mousse filling -
  • 1 large sweet potatoes, peeled, chopped and cooked
  • 2 tablespoons smooth almond or cashew butter
  • 4 tablespoons Natvia natural sweetener
  • 3 tablespoons cacao powder
  • 1 teaspoon cinnamon
  • 4 tablespoons almond milk
  • 1/2 teaspoon vanilla extract
  • To decorate -
  • Dried cranberries
  • Chocolate curls
  • snowflakesEdible goodies


  1. 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.
  2. Meanwhile make the filling: Place everything into a food processor and blend until quite thick and smooth. Chill in the fridge until needed.
  3. 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.
  4. Bake the tartlet cases for 10 minutes until golden, then leave to cool completely.
  5. Once the cases have cooled, spoon some of the filling into the middle of each to fill. Decorate as you wish then enjoy!
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    21.8g 6.8g 12.4g 1000 240 80g
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