We have teamed up with Nadia’s kitchen to bring you some delicious chocolate mousse cups that are both rich and light at the same time! The base is a mixture of oats, cocoa and maple syrup. It’s so simple but results in the most delicious rich and dense crust.
The filling is a simple chocolate mousse made using soft tofu (great source of protein), maple syrup and melted 70% dairy-free organic dark chocolate.
For the base
115g oat flour (make your own by blending plain oats into a fine flour in the food processor) – use gluten-free if allergic/intolerant
58g cocoa powder
1/4 tsp salt
4 tbsp maple syrup
2 tbsp coconut oil, melted
For the chocolate mousse
150g soft tofu
40g Love Cocoa Maldon Sea Salt 70% dark chocolate
1-2 tbsp maple syrup
To make the base – In a large bowl, mix together the oat flour, cocoa and salt. Add in the maple syrup and coconut oil and mix well.
Divide the mixture equally between a 12 mini muffin tray. Freeze for 30 minutes to set.
To make the mouse – add the tofu to a food processor and blend until smooth.
Break up the chocolate into a heatproof bowl and melt over a pan of gently simmering water.
Pour the chocolate into the food processor and add in the maple syrup. Blend until smooth.
Refrigerate for 30 minutes.
Transfer the mousse mixture into a piping bag and start piping into the base.
Decorate the tarts with whatever you like! I used freeze dried raspberries.