Do you know anyone who doesnt like blueberries or chocolate mousse? I dont. I also dont know anyone who doesn think chocolate and coffee is a great combo.
So to make things even better than great I combined the three and made a delicious blueberry and chocolate mousse tart which is vegan, gluten free and refined sugar free.
I brought it for dessert to an Easter dinner with all non-vegans and they all loved it. So as a result of that I only have a tiny slice left for myself.
But judge for youself and let me know what you think. Recipe is below
Blueberry Chocolate Mousse Mocca Tart
For the base:
Process the first six ingredients in a food processor until well combined.
Line a 15'X 4' tart tin with cling film and press the dough into it. Freeze for about 20
For the filling:
Blend the remaining ingredients except the coconut oil and cacao butter blueberries and coffee beans in a blender until smooth.
Continue blending on a low speed and pour the coconut oil and cacao butter and blend
until silky smooth.
Pour into the tin and refrigerate for at least 2 hours before serving.
Before serving decorate with blueberries and coffee beans