It’s time for another seriously chocolatey recipe. I present to you a ridiculously easy and wonderfully satisfying vegan chocolate cream (it’s almost mousse-like), perfectly paired with a raw, oat-based cacao crust. Both elements require minimal ingredients and are so easy to whip up. This may well be one of my favourite recipes I’ve made (of course it had to be a chocolate one).
Double Chocolate Cream Tarts
Makes: 3 small tarts (each serving 1-2 people)
Ingredients: Tart base
- 75g oats, ground into a flour
- 15g cacao powder (ca. 2 tbsp)
- 10g ground flaxseeds (ca. 1 tbsp)
- 2.5 tbsp soft coconut oil (I use a neutral one; melted cacao butter should also work)
- 2 tbsp maple syup
- pinch of salt
Ingredients: Chocolate cream:
- 115g silken tofu (drain the water from the package; further pat dry with a kitchen towel if necessary);
- 2.5 tbsp cacao powder
- 2.5 tbsp maple syrup
- 2 tbsp peanut butter (ideally a thick, spreadable texture – the less runny it is the more firm the cream will be)
- pinch of salt
- optional: fresh or frozen raspberries and hemp seeds to decorate; you could also use edible flower petals or toasted nuts.
- For the base combine all ingredients (ground oats, cacao powder, ground flaxseeds, coconut oil, maple syrup and salt) in a bowl until there are no dry bits.
- Divide the mixture into three mini pie dishes and, starting from the base and working your way up to the sides, press it down to form an equal layer covering the inside of the dishes. If your dishes do not allow for an easy removal you may want to line them with cling film to avoid a crumbly crisis later. Once done place the dishes in the fridge. If you do not have pie dishes you could try using a muffin tray.
- For the chocolate cream simply blend together all ingredients (silken tofu, cacao powder, maple syrup, peanut butter and salt).
- Remove the tart dishes from the fridge and evenly distribute the chocolate mousse among them. Optional: Feel free to add a jam or peanut butter layer first, if desired. I found them perfectly indulgent just as they are, but depending on my mood I may try variations in the future. Top with any desired toppings. I simply crumbled some frozen raspberries on top and added some hemp seeds.
- Place back in the fridge until ready to eat.
Note: You can also use the cream as a frosting for muffins or (cup-)cakes. I recently made my chocolate sponge cake into muffins and sliced them in half after they had cooled. I spread chocolate cream onto the bottom part and iced the muffin top with it, adding some fresh raspberries for the final touch – definitely another combo I can highly recommend!
Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy 🙂