Hello my Dearest Foodies,
Are you ready for some chocolate weekend indulgence? Well, after one of these, you would be completely satisfied, I can guarantee you that. And the best part is, they are totally guilt free!!! Well you know me, I wouldn't waste my time with desserts that aren't plant based, nutritious and refined sugar free. Besides, I ate bowl of cherries and strawberries while I was making these, lol. They are best friends with chocolate aren't they?
I wish you a wonderful weekend and enjoy the delicious summer gifts as much as you can 🍒🍉🍓🍑🍇🍈
CHOCOLATE MOUSSE TARTS
Spelt Tarts with Chocolate Mousse topped with Strawberries & Cherries
Vegan – Refined Sugar Free
Author: Lena’s Vegan Living
CRUST INGREDIENTS makes 3 TARTS
• Whole grain spelt flour 1 ½ cup
• Vegan butter ½ cup cooled (I use Earth Balance)
• Raw coconut sugar 1/3 cup (for the dough)
• Cacao powder 3tbs
• Pure vanilla extract 1 tsp
• Pinch of pink salt
• Vegan 1 egg replacement
• Ice cold water 1 tbs
• Tart forms 3 (4 ½ inch diam)
• Parchment paper
• Glass with flat bottom
• Plastic wrap
• Baking beads or beans ¼ cup
• Strawberries & cherries to decorate
PROCESS
• Line the bottom of your tart forms with parchment paper. You may brush one side with oil that helps the paper to stick on the bottom of the form.
•Prepare your egg in a small dish by following the instructions on the box.
• Place all the ingredients except water and egg replacement into a food processor and start pressing the pulse button.
• Continue full speed until it looks like breadcrumbs.
• Add the egg replacement and blend again, until you see farming a ball. You may add 1 tbs Ice cold water if need it. But only if the dough does not form the ball after you add the egg replacement.
• Remove the dough and create nice ball.
• Shape the ball into about of 6inch long shape by roiling with your hands on the working surface.
• Divide into 3 equal pieces and shape them into balls.
• Place one in the middle of the tart form and press down with your fingers making flat surface.
• Apply plastic wrap to cover the surface and begin pressing down gently with glass while moving towards the edges, until you create rim about ¼ thick.
• Peal the plastic off and remove the excess dough that overlap the edge.
• Gently press down the edge with you your fingers to make it nice and smooth.
• Preheat the oven to 350F.
• Pierce with fork the bottom of each tart and cover with few beans or baking beads to prevent bubbling.
• Bake for 15min, then remove the beans or beads and bake for another 10minutes. You may check with toothpick, to make sure they are ready. If the toothpick comes out dry, they are ready, if not, they need another 5 to 1o minutes.
• When ready, let them cool down for 30min.
• Remove from tart forms (they should come out very easily) and place on your working surface.
• Fill with mousse.
MOUSSE
• Aquafaba 1 cup (the liquid from chickpeas, organic, no salt added)
• Cream of tartar ¼ tsp
• Pure Vanilla extract 1tsp
• Dark chocolate 100gr (I use Lindt 85%)
• Canned coconut cream ¼ cup
• Xylitol ½ cup
PROCESS
• Break the chocolate and melt above the steam.
• Whisk the coconut cream, mix with the chocolate and set aside.
• Using a mixer, began whipping the aquafaba with cream of tartar and adding Xylitol gradually, one tbs at the time, until you get thick fluffy consistency.
• When ready, start pouring the chocolate into the foam, very slowly, while stirring gently.
• Place it into a refrigerator for 3ominutes.
• When ready, fill your tarts and pour the rest into glasses. If you decide to make more tarts, you should have enough for 6 to 8.
• Decorate your tarts with fruits and chocolate drizzle if you like.
THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog
