Indulge in the decadence of a vegan triple chocolate mousse tart with a crunchy hazelnut crust. Creamy, rich chocolate mousse made with coconut milk fills a nutty crust, topped with a drizzle of dark, semi-sweet, and white chocolate for the ultimate chocolate lover's delight.
Ingredients: 1 cup hazelnuts, toasted and skinned. 1 cup rolled oats. 4 tablespoons maple syrup. 3 tablespoons coconut oil, melted. 1/4 teaspoon salt. 1 cup dairy-free dark chocolate chips. 1 can 14 ounces full-fat coconut milk, chilled. 1/4 cup cocoa powder. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/2 cup dairy-free semi-sweet chocolate chips. 1/2 cup dairy-free white chocolate chips. Fresh raspberries or strawberries, for garnish. Vegan whipped cream, for garnish.
Instructions: Preheat the oven to 350F 175C. In a food processor, pulse the hazelnuts until finely ground. Add rolled oats, maple syrup, coconut oil, and salt to the hazelnuts. Pulse until mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a tart pan. Bake the crust for 10-12 minutes until lightly golden. Let it cool completely. Melt the dark chocolate chips in a microwave or using a double boiler. Set aside to cool slightly. Open the can of chilled coconut milk and scoop out the thick cream into a mixing bowl, leaving the liquid behind. Whip the coconut cream using a hand mixer until fluffy. Fold in the melted dark chocolate, cocoa powder, powdered sugar, and vanilla extract until well combined. Spread the chocolate mousse evenly over the cooled hazelnut crust. Chill the tart in the refrigerator for at least 1 hour. Once the tart is set, melt the semi-sweet and white chocolate chips separately. Drizzle the melted chocolates over the chilled tart in a decorative pattern. Garnish with fresh raspberries or strawberries and vegan whipped cream. Slice and serve chilled. Enjoy!
Prep Time: 30 minutes
Cook Time: 12 minutes
Sangha Wellness Studio