Chocolate Mousse Tart
Author: 
Recipe type: Dessert
Cuisine: Gluten-Free and Vegan
Serves: 8-10
 
Ingredients
For the crust:
  • 1½ cups sunflower seeds
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • ¼ tsp cinnamon
  • Pinch of salt
For the mousse:
  • The cream from 1 can of coconut milk
  • 1 100g dark chocolate bar
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
For the topping:
  • ¼ cup toasted unsweetened coconut, (optional)
Instructions
To make the crust:
  1. Preheat the oven to 350℉.
  2. In a spice grinder, food processor or blender, grind the sunflower seeds into a meal. Dump it into a bowl.
  3. Add the coconut oil, and begin to work it in with the back of a fork until it's incorporated. This might take a few minutes.
  4. Add the maple syrup, vanilla, cinnamon and a pinch of salt. Mix well.
  5. Grease an 8-inch pie plate with coconut oil. Press the crust mixture into the pan as evenly as possible.
  6. Bake for 13-15 minutes, until the crust is lightly golden. It will seem soft to the touch, but will harden as it cools.
  7. While the crust cools, make the filling.
To make the mousse:
  1. Open the can of coconut milk and scoop out the thick, creamy top. Save the water for another use, like a smoothie.
  2. Place the cream in a pot, along with the maple syrup and coconut oil. Chop up the chocolate and add it to the pot.
  3. Gently melt the ingredients over low heat, until they're fully incorporated.
  4. When the crust has cooled, pour in the filling.
  5. Chill until set, at least 4 hours.
  6. If using toasted coconut, sprinkle it over the tart and serve.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/allergen-friendly-remix-vegan-gluten-free-pies-and-tarts/