Plant-Based Oat Milk Chocolate Mousse Tart

Plant-Based Oat Milk Chocolate Mousse Tart - perfetc for World Chocolate Day

By Jenné Claiborne - Califia Farms

What's great about the Plant-Based Oat Milk Chocolate Mousse Tart is it uses no sugar and is 100% plant-based!

Rating

For the Crust
 1 ¾ cups Oats
 ¼ cup Spelt flour or whole wheat flour
 ¼ cup Maple syrup
 1 tsp Baking powder
 ½ tsp Salt
 2 tbsp Oil
For the Filling
 280 g Vegan chocolate chips (semi sweet if possible)
 3 Ripe avocados (about 2 cups)
 ½ cup Soft pitted dates
 ½ cup Califia Farms Oat Barista Blend

For the Crust
1

Preheat oven to 180° Celsius and line the bottom of a tart pan with baking paper. Place oats into a food processor and blend until it is a coarse meal. Transfer to a mixing bowl and use a wooden spoon to stir in the remaining ingredients.

2

Pour the mixture into the tart pan and use your fingers to press it firmly down to make a crust. Bake for 15 minutes, then set aside to cool.

For the Filling
3

Melt the chocolate chips in a double boiler (boil water in a small pot and melt chocolate in a heat safe glass or steel bowl on top of the boiling water).

4

Place the remaining filling ingredients and the melted chocolate into a food processor or blender and blend until creamy and no lumps are left. Once the crust is cooled to room temperature, pour the filling in and use a spatula to spread it evenly.

5

Refrigerate and allow it to set for at least 6 hours.

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Ingredients

For the Crust
 1 ¾ cups Oats
 ¼ cup Spelt flour or whole wheat flour
 ¼ cup Maple syrup
 1 tsp Baking powder
 ½ tsp Salt
 2 tbsp Oil
For the Filling
 280 g Vegan chocolate chips (semi sweet if possible)
 3 Ripe avocados (about 2 cups)
 ½ cup Soft pitted dates
 ½ cup Califia Farms Oat Barista Blend

Directions

For the Crust
1

Preheat oven to 180° Celsius and line the bottom of a tart pan with baking paper. Place oats into a food processor and blend until it is a coarse meal. Transfer to a mixing bowl and use a wooden spoon to stir in the remaining ingredients.

2

Pour the mixture into the tart pan and use your fingers to press it firmly down to make a crust. Bake for 15 minutes, then set aside to cool.

For the Filling
3

Melt the chocolate chips in a double boiler (boil water in a small pot and melt chocolate in a heat safe glass or steel bowl on top of the boiling water).

4

Place the remaining filling ingredients and the melted chocolate into a food processor or blender and blend until creamy and no lumps are left. Once the crust is cooled to room temperature, pour the filling in and use a spatula to spread it evenly.

5

Refrigerate and allow it to set for at least 6 hours.

Plant-Based Oat Milk Chocolate Mousse Tart

Sweet Potato Soul’s Jenné Claiborne grew up in Atlanta eating classic Soul Food—fluffy biscuits, smoky sausage, Nana’s sweet potato pie—but thought she’d have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavour and depth that feeds the soul.

For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmsau

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