Chocolate and Chilli Tart

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This recipe is adapted from a chocolate mousse recipe from Viva!‘s How to be Dairy-Free guide (page 30).

First prepare the base. Smash up a packet of digestive biscuits by placing the biscuits in a plastic bag and hitting them with a rolling pin – good for letting off some steam! Melt a large dollop or vegan margarine in a small pan and stir in the biscuit crumbs. Stir in some cocoa to make a chocolate base if you fancy? Lightly grease a flan dish then spoon in the crumb mix and push down to form the biscuit base.

Next prepare the filling. Heat an inch or two of water in a medium pan and place a glass bowl in it. Break up one-and-a-half bars of dark chocolate into the glass bowl and leave to melt, stirring occasionally. Add. 2cm of fresh red chilli very finely chopped. Blend one block of silken tofu in a blender and pour in the melted chocolate, blending well to a smooth consistency. Add two tablespoons of maple or agave syrup and a few drops of vanilla extract. Blend again.

Spoon the chocolate mousse mix into the flan dish and bake in a medium oven for 20 minutes. Leave to cool thoroughly before eating. Serve with a slice of lime and some clementine slices.

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This entry was posted in Cakes, tarts, desserts & sweets. Bookmark the permalink.

2 Responses to Chocolate and Chilli Tart

  1. What are digestive biscuits?

  2. justbloggs says:

    Hi Veganistamama
    A digestive biscuit, sometimes referred to as a sweet-meal biscuit, is a semi-sweet biscuit originated in the UK and popular worldwide. Some producers used diastatic malt extract to ‘digest’ some of the starch that existed in flour prior to baking. Hope that helps!

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