Introducing: the Chocolate Mousse Berry Tartlet
Today I wanted a treat. Something different. Fun. Chocolate. Satisfying.
The hunt began. I perused the vegan cookbooks, turning straight to the dessert section only to find myself disappointed with my options. I didn’t want carrot cake. Or bean cookies. And why are so many desserts made with beans?!? I was feeling disgruntled- beans and baking are a new concept to me, the shell-shocked vegan (still just shy of 7 weeks in, so much to learn!)
Then I found it. The recipe that made me smile with delight. New hope took over and cooking began. Out came the food processor. Out came the ingredients for the mousse. Then the crust. And I thought: “Why is this going so smoothly? It is far too easy to be a good vegan dessert. It will be a flop. Or worse, a double flop.”
In rolls the realization that my bananas, the ones that refuse to ever be anything but green, were not just hard and impossible to peel but also an important ingredient on the list. Then comes creativity- a berry sauce. And from the Engine 2 Diet Icebox cake comes the Chocolate Mousse Berry Tartlet.
My cute babysitter, who is a great sport and very brave to try new things in the kitchen, ate hers happily. Her comment: “Thank you for not telling me it was tofu until after I ate it!” Funny the prejudices we develop- now she knows- she ate tofu, AND SHE LIVED.
My husband ate his first spoonful and gleefully said, “Mmmmm.” Once again, I broke the news that it was made with tofu. His reply, “It’s nice to know that things can taste so good and be made with healthy ingredients.” Say what? Did that really just come out of his mouth?
So there you have it- this tasty treat is non-vegan approved.
(Courtesy of Engine 2 Diet)
1 pkg tofu
2 Tbl cocoa powder
1 tsp vanilla
1/3 c maple syrup
Blend all ingredients until smooth. Refrigerate until chilled.
1 c dates
1/2 c almonds
1/2 c walnuts
1 tsp vanilla
Blend in food processor. Refrigerate. Flatten on a dish. Use a round cookie cutter (or a random plastic thing found in the kitchen drawer if you have no clue where the cookie cutters went like me) to cut out circles. Pipe mousse onto circles. Add sauce- see below:
Berry Sauce- Option 1 (not pictured but it was yummy)
1-2 cups frozen mixed berries- blackberries, blueberries and raspberries
Agave nectar to taste
Pumpkin pie seasoning to taste
Heat ingredients in small saucepan over medium until heated through. Scoop/pour onto plate (not directly onto mousse as it will melt.
Berry Sauce- Option 2 (shown)
1 c. fresh raspberries
Puree raspberries. Drizzle over tartlets. Add whole berries as garnish. I didn’t add sweetener this round and they were just perfect.