Australian_Yoga_Journal-January_2018

78

january 2018

yogajournal.com.au

Chocolate Mousse Tarts

Makes 12

GLUTEN, GRAIN, DAIRY, REFINED SUGAR FREE - VEGAN FRIENDLY.

You won’t be sorry you made these decadent little treats.

They are a texturally stunning journey filled with rich flavours.

INGREDIENTS

Filling

80g dairy free 80% dark chocolate

(choose a refined sugar free

version)

1/2 cup coconut cream

3/4 cup maple syrup

1 large ripe avocado

1 tsp vanilla extract

1 pinch salt

METHOD

Line a mini muffin tray with mini muffin liners and set aside.

Preheat oven to 180 degrees Celsius and place almonds on a

baking tray. Bake for 15 minutes or until just lightly browned.

FOR THE FILLING

Chop chocolate into smallish pieces and gently melt in a small

saucepan on a low heat.

Place all filling ingredients in the blender, leaving melted

chocolate as the last ingredient to include.

Blend until completely smooth and fluffy. Set aside.

FOR THE BASE

Meanwhile, in your food processor, blitz all base ingredients

until almonds are well broken down and mixture is sticky.

In your lined mini muffin tin, evenly distribute the base mixture

amongst the 12 mini muffin liners and press each into a tart shell

shape using your fingers.

Spoon filling evenly into all 12 cases and garnish each with

desiccated coconut.

Place in the fridge to set for 4 hours.

Note: These can be made well ahead of time and stored in

the fridge.

Recipes taken from LOVE LIFE & GLUTEN

FREE author Angie Cowen’s new

cookbook Making Peace Before You Eat

due for release March 2018. 

http://www.lovelifeandglutenfree.com

Base

1 1/2 cups almonds

⅓ cup coconut syrup

1 pinch salt