Salted Caramel & Dark Chocolate Mousse Tart
Author: 
Recipe type: Dessert, Sweet
Cuisine: Vegan, Gluten-free, Refined Sugar-free, No-bake
Prep time: 
Total time: 
Serves: 12
 
Who doesn't need a guilt-free dessert in their life?! Raw, nutty base filled with salted date caramel and fluffy, cacao aquafaba mousse. Treat yourself to a light, delicious and nutritious no-bake dessert!
Ingredients
Base
  • 1 cup GF rolled oats
  • 1 cup almonds
  • ½ cup hazelnuts (or sub for another nut/more almonds)
  • 2 tbsp cacao powder
  • ½ cup raisins
  • ½ cup dried figs
  • 2 tbsp virgin coconut oil
  • pinch of salt
Salted Caramel
  • 1½ cups dates (soaked in warm water for 1 hour if they aren't soft)
  • 2 tbsp virgin coconut oil, melted
  • ¼ cup coconut cream
  • 2 tbsp almond butter
  • 1 tsp himalyan salt
Cacao Mousse
  • 1 tin of chickpeas
  • ⅓ cup cacao powder*
  • ⅓ maple syrup
  • ⅓ virgin coconut oil, melted
  • 1 tsp cinnamon (optional)
Instructions
  1. Start with putting your oats, almonds, cacao and salt into a food processor and blend until finely ground.
  2. Add the raisins, figs and coconut oil and pulse until the mixture holds together when pinched. You might need to add 1-2 tbsp water.
  3. Press the dough into a 9" loose bottomed tart tin and refridgerate.
  4. For the Date caramel: Drain your soaked date and add them to a blender along with the rest of the ingredients. Blend on high until smooth. If it's too thick, add a little water.
  5. Spoon and spread the caramel over the bottom of the tart and place back into the fridge.
  6. Melt the coconut oil for the cacao mousse in a bain-marie. Add the cacao, maple syrup and cinnamon and whisk together until smooth. Set aside to cool slightly.
  7. In the meanwhile, drain the aquafaba from the chickpeas into a clean stand mixer bowl (or a large bowl if using a hand whisk.) Set aside the chickpeas and use them for another purpose.
  8. With your stand mixer or hand mixer, start to whisk your aquafaba on low, then increase to the highest speed. Contuine to whisk on high until stiff peaks form - you should be able to up-turn the bowl and it will hold its place. Be patient!
  9. Once your aquafaba is holding its peaks, pour in the raw chocolate and fold in gently until fully incorporated. Try not to over mix.
  10. Pour into the tart base on top of the salted caramel and return to the fridge overnight or at least 6 hours.
  11. When ready, remove from the fridge and carefully release the tart from the tin, decorate with cacao nibs or hazelnuts. The tart will keep in the fridge for 2 days.
Notes
*You can use unsweetened cocoa powder if preferred
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/salted-caramel-dark-chocolate-mousse-tart/