Ingredients
Ingredients to 10 individual tarts:
Crust:
• 3 1/2 cups instant oats 350g
• 1/4 cup liquid oil 55ml
• 1/2 cup coconut or muscovado sugar 100g
• 2/3 cup water 140ml
• 1/2 cup raw cacao powder 45g
• 1 egg or 2 egg replacements*
• 1 tsp vanilla extract pinch sea salt
Mousse:
• 2/3 cup mashed sweet potato 170g
• 1/4 cup melted coconut oil 22ml
• 1/4 cup coconut milk 50ml
• 85 g melted dark chocolate at least 80% cacao
• 1/3 cup maple syrup or honey 110g
• 1/4 cup raw cacao powder 22g
Recipe Notes
* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
Instructions
Crust:
1.Preheat the oven to 190°C
2.Process oats until you get a fine flour. Add the rest of the ingredients and process again until they are fully integrated.
3.Put the mixture in 10-12 individual non-stick tartlets molds (muffin size) or a large one about 20cm in diameter.
4.Bake for 10-15 minutes or until they are dry and begin to separate from the edge of the mold. Let cool
- - - - - -
Mousse:
1.Process all the ingredients together until you get a homogeneous mixture. Put a generous amount of mousse on each of the bases and cool for 1 hour. Remove from the fridge 10 minutes before eating.
2.Keep in the refrigerator for up to 3 days.
3.Top with berries, they give a great acid touch!
