Ingredients
16 portion(s)
BASE
- 10 Meljool dates
- 100 grams almonds (or pecan)
- 20 grams Peanut Butter
Mousse
- 1 Ripe banana
- 250 grams coconut cream (not milk)
- 2 teaspoons cacoa powder
- 2 teaspoons coconut oil
- 1 teaspoon vanilla essence
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6
30min
Preparation 30minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
Will need a 20cm cake tin
Method for base[/b]
Add all the ingredients to bowl and blend until smooth (30 sec on speed 4.5)
Grease the base of the tin with coconut oil so it is easier to remove from tin later.
Press firmly down and set aside.
Method for Mousse[/b]
Add all ingredients to bowl – mix 1 minute speed 4.5 (if there is any lumps mix a further 30 seconds). Taste test and add sweetener (I add a teaspoon of coconut syrup)
Pour Mousse over base, garnish with grated dart chocolate!
Place in freezer for at least 45 minutes.
Vegan Chocolate Mousse Tart
Accessories you need
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Spatula TM5/TM6
buy now
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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