Chocolate mooouuussee, and raspberries, and figs, oooohhhh this combination is heavenly, and if you have not yet tasted it you are missing something very good. The texture of this mousse is really creamy, it is incredibly soft and very rich, it is made with sweet potato, it also has peanut butter, dark chocolate, and it is sweetened with honey, it is really a delight, so delicious that can be eaten by spoonfuls directly from te bowl!
The crust of this tarts is made with buckwheat flour, it is a super thin, crunchy and gluten-free crust. I made this recipe a lot of times and little by little I have been perfecting it, it is easy to make, it has few ingredients and is very similar to the classic crusts of white flour and butter, although it does not has refined products or large amounts of butter, and it is even possible to make it vegan easily, you simply have to replace the egg with a vegan substitute, in the notes of the recipes I leave you some options.
The fruit on the mousse is an important touch in the recipe, since so much chocolate needs an acid counterpoint, so much chocolate can get to stick, but fresh fruit and more acid like raspberries, and not too sweet, like figs, go perfect with chocolate.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Chocolate mousse tart
This is a super easy tart to make, with a creamy and healthy mousse based on sweet potatoes and a super crunchy gluten-free crust.
Ingredients
Crust
- 2 cups buckwheat flour 240g
- 1/2 cup muscovado or coconut sugar 100g
- 1/2 cup raw cacao powder 45g
- 1/3 cup cold water 75ml
- 1/4 cup liquid oil 60ml
- 1 large egg*
- 1/2 tsp sea salt
Mousse
- 1 cup mashed sweet potato 200g
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup or honey 100g
- 1/3 cup unsalted peanut butter 60g
- 100 g chopped dark chocolate
- 1/4 cup raw cacao powder 45g
Instructions
Crust
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Preheat the oven to 180°C
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In a bowl put the sugar, oil and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky
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Stretch the dough to a thickness of 2mm. Put it in a rectangular tart mold of 20x8cm with parchment paper, puncture with a fork the whole surface and bake for 12-15 minutes or until it is crispy. Set aside
Mousse
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Melt the chocolate in a water bath or microwave and process together with the rest of the ingredients of the mousse until it is a homogeneous and creamy mixture, put on the crust and cool.
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Top with figs and berries and enjoy
Recipe Notes
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
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