Desserts hold a special place in my heart. Although I love creating savoury recipes, you can always tell when I have been testing and trialling the savoury stuff. I’m generally stressed and the kitchen is a complete pigsty. Making sweet stuff comes so much more naturally to me. It’s therapeutic and I feel like I actually know what i’m doing. Even with the often problematic aquafaba, I feel so good baking or raw sweet treat making. You guessed it, we’re using aquafaba! My Salted Caramel & Dark Chocolate Mousse Tart is made using Aquafaba! This crazy, magic chickpea brine is just one of the amazing plant based ingredients out there that will blow your mind. You may have seen meringues made from the liquid in the past or used as egg replacers, like in my Crunchy Peanut Butter Cookie recipe. This recipe uses the whipped aquafaba to make a refined sugar-free chocolate mousse, which is poured on top of salted date caramel that is lying in a raw, nutty tart base. Delish!
This dessert is very almost raw, if it wasn’t for the chickpea brine. Meaning that this chocolaty treat is nutritious and filled with wholefoods. So don’t feel guilty about having a massive slice.. or two. If you’re not familiar with raw food, it is defined by ingredients not being heated above 40°C. This is the maximum temperate, as after this point, food starts to loose its nutritional value. Sound good? You might want to try out some of my Raw recipes like Raw Chia Jam, Raw Brownie Balls or Raw Toffee Apple Cakes.
It’s still January, so you might be trying to keep your hands off the sweet stuff. But you might have to be tempted into holding a dinner party, just so you can justify making a big fat tart! Who can resist an almond & hazelnut base, salted date caramel and a bubbly cacao mousse? Even if you’re not a master in the kitchen, you can make this! Don’t be intimidated by the fancy sounding fillings, it’s super easy and uses easily accessible ingredients.
If you’re a Veganuary do-er, let this be your introduction to vegan dessert! Let The Hungry Herbivores prove to you that plant-based sweets can be even more delicious than dairy filled food! PS: it’s much better for you too!
Check out the recipe, try it and met me know what you thought in the comments! I hope you love it as much as I do!!
- 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
- 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
- 1 tin of chickpeas
- ⅓ cup cacao powder*
- ⅓ maple syrup
- ⅓ virgin coconut oil, melted
- 1 tsp cinnamon (optional)
- Start with putting your oats, almonds, cacao and salt into a food processor and blend until finely ground.
- 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.
- Press the dough into a 9" loose bottomed tart tin and refridgerate.
- 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.
- Spoon and spread the caramel over the bottom of the tart and place back into the fridge.
- 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.
- 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.
- 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!
- Once your aquafaba is holding its peaks, pour in the raw chocolate and fold in gently until fully incorporated. Try not to over mix.
- Pour into the tart base on top of the salted caramel and return to the fridge overnight or at least 6 hours.
- 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.