Bitter Chocolate Mousse Tart

Desserts

By Admin

Mini Bitter Chocolate Mousse Tart with Cacao Nibs is an easy recipe to make. With a little bit of time, it will result in a complex blend of bitter sweet perfection to satisfy any palate. This is a decadent experience; a modern Mayan moment to celebrate life. What better way to start our new adventure in delivering two recipes a week, using seasonal fair trade ingredients and presenting them in an elegant and inspired way!

Ingredients
Method

1 cup Raw Cashews
¼ cup macadamia nuts
2 tbsp flax meal (ground flax seed)
1 tbsp nutritional yeast
2 tsp olive oil
3 tbsp water
½ tsp sea salt

Step 11. Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
Step 22.Line individual tart cases* with plastic film and press the mixture into each one to form a thin crust. You'll find that regularly dipping your fingers into a bowl of water helps with this.
Step 33. Place bases onto a Teflex sheet and dehydrate at 115 degrees F for two hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further nine hours.