Australian Yoga Journal — January 2018

(Jacob Rumans) #1

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
Free download pdf