Vegan Chocolate Mousse Tart
Ingredients
Pastry
- 300g Spelt flour (or plain flour)
- 150g vegan butter block
- 3 tbsp coconut sugar (brown sugar works too)
- 2 tbsp cold water
Mousse
- 450g silken tofu
- 220g @magicmayan chocolate
- 3 tbsp maple syrup
Preparation
Whizz the ingredients together in a food processor until the mixture just starts to come together in large clumps
Turn out onto a floured work surface, press together then roll out to about 3 or 4mm thick and use to line a greased 23cm tart tin
Bake blind at 180C for 15 minutes with baking beans in the tart case, then remove the beans and bake for a further 5 minutes until golden
Melt the chocolate in a Bain Marie
Put the tofu, maple syrup and melted chocolate into a blender and blend until smooth
Pour into the cooled tart case and refrigerate until set
When ready to serve, grate some more chocolate over the top to decorate
