Chocolate Mousse Tart with Raspberry Coulis
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Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • Base:
  • 4 (60g) medjool dates, pitted
  • ¾ cup (112g) raw pecans
  • ⅓ cup (38g) desiccated coconut
  • 1 tablespoon raw cacao powder
  • Top:
  • 125g of 70% dark chocolate
  • ¼ cup soy or other milk of your choice
  • 300g silken tofu
  • 2 tablespoons maple syrup or honey
  • Raspberry Coulis:
  • 1½ cups frozen raspberries
  • 2 tablespoons maple syrup or honey
Instructions
  1. I used a rectangular removable-base tart tin, base measure 9 cm x 33 cm. Alternatively you could use a small round tart tin, up to about 20 cm diameter. Note: I didn't grease the tin
  2. Base: Place dates, pecans, coconut and cacao powder in bowl of food processor and blend until finely chopped and mixture starts to stick together. This took about 1 minute on speed 5 in my thermomix. Press into base of chosen tin and set aside.
  3. Top:
  4. Place chocolate and milk in a ceramic or glass bowl and heat in the microwave on high for 30-40 seconds. Alternatively melt over a double-boiler on the stove (you may need to google that one!)
  5. Remove and stir until the chocolate has melted.
  6. Remove tofu from container and place on paper towel to soak up any excess moisture. Place tofu, maple syrup and chocolate in food processor and blend until smooth (thermomix 30 seconds, speed 5)
  7. Spread over base, smoothing top. Place in fridge for at least 1 hour to set
  8. Coulis:
  9. Place raspberries and maple syrup in a small saucepan and heat over gentle heat until raspberries thaw and squish to make a lovely textured sauce. Allow to cool
  10. Serve tart in slices with coulis in a bowl for people to help themselves
  11. Enjoy :)
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2015/02/21/chocolate-mousse-tart-with-raspberry-coulis/