Chocolate mousse made with coconut yog and dark chocolate
Ready in 5 min.
Serves 2
This vegan chocolate mousse is rich, creamy and delicious as a dessert. Every chocolate lover needs to try this!
Ingredients
Instructions
Serves 8 | preparation time 20 minutes | chill in the fridge for at least 4 hours
- First pit the dates. Then put the pecans in a food processor and
grind well. Then add the medjoul dates and coconut oil and grind for a
few minutes, until a finely ground granular dough forms.
- Divide this dough over the bottom of the cake pan and press firmly with your hands. Place the cake pan in the fridge.
- Wash the food processor in between. Then put the frozen blueberries, Coco Start Natural, vegan cream cheese, maple syrup and vanilla extract in the food processor and mix until creamy.
- Put the arrow root in a glass with one tablespoon of water and stir to combine. Add this to the mixture and mix again.
- Put the agar agar together with the water in a saucepan and bring to a boil. Keep stirring continuously. Let it simmer for 2 more minutes while stirring. You will notice that the mixture will get thicker and thicker. Then turn off the heat and let it cool for 2 minutes.
- Gradually add the pink mass to the pan with agar agar and stir with a whisk until everything has been added. Make sure everything is well mixed.
- Pour the mixture over the bottom of the cake pan and put it in the fridge for at least 4 hours to set. Do not cover it, because then the agar agar will not work as well.
- Do you want to serve the cake? Carefully remove the tart pan and garnish the tart with fresh blueberries and 1 teaspoon lemon zest.
Tip: You can also briefly roast the pecans in a pan without oil, so
that the flavor is released a bit more. Then you can grind them up and
use it as a base.
Recipe from Zonderzooi
