11 July, 2018
Vegan Chocolate Peanut butter Mousse Tart
Vegan Chocolate Peanut butter Mousse Tart
(Gluten free, refined sugar free and Vegan)
OK, I had an idea… and this idea been bugging me for maybe a week. I came across and my taste buds had pleasure of trying this awesome mousse like chocolate peanut butter tart. It was made with cream, eggs and butter and not forgetting silly amounts of caster sugar. Basically all the good stuff for some, but not as great for many eithers…
And now, when I’m in preparation for my competition and on a strict diet- my urge to bake is in full swing hehe and look for healthier alternatives without compromising the flavour. To be completely honest, people who tried it could not believe that this tart is free from.. so if you want to surprise someone with beautiful treat- give this fabulous dessert a go.
My first challenge was to come up with biscuit base for the tart. But I wanted to make it vegan, gluten free (flourless) and containing no refined sugars. So i experimented with this recipe and came up with these tasty crunchy cracker like biscuits 🍪
Graham crackers
180g oat flour (ground oats)
60g Coconut Merchant organic coconut sugar
1tsp ground flax seeds.
Half teaspoon cinnamon
Pinch of ginger
Half teaspoon baking soda
3tbsp extra virgin coconut oil, I used Coconut Merchant Raw organic extra virgin Coconut oil
1tsp vanilla extract
Around 30-40ml Cold filter water (added bit by bit)
Firstly preheat the oven to 170’C. Mix all ingredients until everything comes together in a ball. Place piece of parchment paper on the worktop, dust with oat flour and place the dough on it. Roll out thin (around 4-5mm thickness) rectangular shape and using knife or pizza cutter cut out approximately 6x6cm squares, prick with a fork. Slide the crackers together with paper on to baking sheet and pop in to the oven to bake until golden- for about 15-20min.
When done- remove from the oven and let it cool on the wire rack. 
For the pie crust
250g vegan graham crackers
30g Coconut Sugar coconut sugar (Coconut Merchant)
5-6tbsp melted coconut oil (Coconut Merchant)
Blend all the above ingredients in the food processor. Line bottom and sides of 9in/23ct thin sided tart or cake tin with parchment paper. Pour the cracker mix in the tin and press firmly and evenly on the bottom and sides of the tin.
Pop in to preheated to 170’C oven and bake for 15min. Take out the oven and let the shell cool in the tin until you prep the mousse.
For the Mousse
8g agar agar powder
80ml cold water
120g Coconut sugar from coconut Merchant
60g natural cacao powder, I used Food thoughts
30g corn starch
150g Meridian smooth peanut butter
650ml Alpro Soya single cream
100g dark at least 82% cocoa solids chocolate, broken in to pieces
1tsp vanilla extract
Pinch of fine sea salt
In small bowl melt agar powder in 80ml cold water. Set aside.
Now, in medium size pot place coconut sugar, cacao, corn starch and pour over the cream. Pop the pot on the stove on a medium to low heat and using hand whisk whisk continuously until the mix start to slightly simmer and thicken, around 6-7minutes. When it is nice and thick, take it off the heat and add the chocolate together with agar, vanilla, salt. Now take spatula and mix well until chocolate is melted and all incorporated and comes together in nice thick and creamy chocolate mousse.
Pour it in to your baked tart case, sprinkle with crushed roasted peanuts and cacao nibs and let it cool in room temperature before placing it in the fridge to set over night.
Best eaten in couple days.. but usually it doesn’t l last this long as is wayyy to moreish ^_^
MY ADVISE: If you like Ferrero Rosher, try making this pie with Meridian Hazelnut butter instead of peanut butter and sprinkle roasted crushed hazelnuts on top <3 another divine idea for chocolate lovers…
