Click here to printBitter Chocolate Mousse Tart
Mini Bitter Chocolate Mousse Tart with Cacao Nibs is an easy recipe to make. With a little bit of time, it will result in a complex blend of bitter sweet perfection to satisfy any palate. This is a decadent experience; a modern Mayan moment to celebrate life. What better way to start our new adventure in delivering two recipes a week, using seasonal fair trade ingredients and presenting them in an elegant and inspired way!
1
ingredients
- 1 cup Raw Cashews
- ¼ cup macadamia nuts
- 2 tbsp flax meal (ground flax seed)
- 1 tbsp nutritional yeast
- 2 tsp olive oil
- 3 tbsp water
- ½ tsp sea salt
method
- Step 1 :1. Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
- Step 2 :2.Line individual tart cases* with plastic film and press the mixture into each one to form a thin crust. You'll find that regularly dipping your fingers into a bowl of water helps with this.
- Step 3 :3. Place bases onto a Teflex sheet and dehydrate at 115 degrees F for two hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further nine hours.
Article printed from Loving Earth: https://lovingearth.net/