20 September, 2018
Raw Vegan Deep Roast Peanut Butter Chocolate Mousse Tart
Raw Vegan Deep Roast Peanut Butter Chocolate Mousse Tart
Who doesn’t like piece of a decadent rich in flavour Chocolatey mousse tart..? But what about an even better option- smooth and silky chocolate and full of flavour rich roast peanut butter together?
Yes? I thought so, and that is why I am more than delighted to present you this absolute stunner of a dessert. Rich, smooth chocolate mousse like filling in cased in crunchy nutty base. Topped up with fresh berries or fruit for additional edge and freshness. But, if you wish, you can stick to just smothering it in sweet peanut caramel.
Drooling yet? Because I definitely am…
1 x 17inch tart tin/ or chefs ring greased with coconut oil.
For the peanut base
100g soft pitted dates
25g cacao nibs from Food Thoughts
60g raw peanuts
Pinch of Malden sea salt
30g (3 tbsp) cacao powder, I used Food Thoughts
10g extra virgin coconut oil with turmeric from Coconut Merchant, softened (can use plain too)
2tbsp filter water
Firstly let’s prepare the base by whizzing all ingredients in the food processor until everything comes together and forms a sticky ball, scrape the sides couple times to get all the ingredients blended.
Transfer in to prepared tin and press firmly all around the up to the edges.
Place the tin in the freezer until we will get the filling ready.
For the filling
100g very ripe banana
130g Meridian smooth rich roast peanut butter
40g Coconut Merchant coconut honey or rice syrup
50g Meridian maple syrup
3tbsp (35g) cocoa powder powder
Pinch of sea salt
85g coconut cream, scraped from set in the fridge coconut milk can.
Take clean food processor bowl and put all filling ingredients in it. Blend all on the high speed until nice and creamy. Don’t forget to scrape sides of the bowl few times whilst mixing as we don’t want any hard bits in our mousse.
Take the base from the freezer and pour the prepared mousse in it. Spread evenly all over to the edges and place back in the freezer to set for at least an hour.
When ready to eat, take out tart out of the freezer, run the knife around the edges to release it from the tin and gently remove on to the serving plate.
For the peanut caramel
2tbsp smooth peanut butter
Maple syrup
In a small bowl mix smooth rich roast peanut butter and 2 tbsp of maple syrup and mix. Keep adding maple syrup until rather thin and runny consistency.
Berries or fruit for decoration, I used fresh figs and blueberries
You can decorate your cake like I did- with berries and caramel, or you can just pour the caramel over the top and spread nicely.
If you wish, can even make double the amount and cover nice layer of sweet peanut goodness.
it’s definitely a MUST TRY 🙂
