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    chocolate mousse whole

    Chocolate Mousse Tart – High Protein, Gluten Free, No added Sugar


    6 serves

      Ingredients for Biscuit Base

    • 1 egg whisked
    • 2 cups of desiccated coconut blended into powder
    • 5 dates finely chopped and blended
    • 1 tbs of coconut oil
    • 2 tbs of flaxseed meal

    Ingredients for Chocolate Mousse

    • 2 handfuls of dates
    • 90 gm of chocolate whey protein powder
    • 3 tbs of hard coconut milk
    • 2 eggs whites
    • 1 Avocado (must be soft)
    • 1/2 cup of hot water
    • 2 heaped tbs of organic cocoa powder
    • 6 Strawberries (halved)
    • 1 tsp of vanilla essence
    • 1 tsp of cinnamon
    • 3 egg yolks


    Method for Biscuit Base:

    • Pre-heat oven to 160 dg
    • Crack egg into bowl and whisk
    • Blend 2 cups of desiccated coconut into a fine powder and add to bowl
    • Add melted coconut oil
    • Finely chop dates then blend into smaller pieces and add to mixture
    • Mix well, mixture should be pliable and a doughy type consistancy
    • If dough is to dry and not pliable, add another egg to mixture
    • Line a baking tray with baking paper
    • Flatten out the dough into the tray and up the sides of the tray
    • Bake in oven for approximately 10 minutes or until a biscuit type
    • consistency

    Method for Mousse

    • While biscuit base is baking you can make the mousse.
    • Soak dates in 1/2 cup of hot or boiling water
    • Drain most of water out and add dates to blender.
    • Blend until dates are a paste type consistency
    • Add to blender avocado, whey protein, coconut milk, organic cocoa
    • powder, vanilla essence and cinnamon.
    • Blend well, mixture should become a thick, chocolatey consistency.
    • Add egg whites to a bowl and beat with a beater until you get a thick,
    • white, fluffy consistency
    • Add chocolate mousse mixture and fold into egg whites
    • Pour chocolate mousse into biscuit base
    • Add strawberry halves on top of mousse
    • Place in fridge to set for a few hours before serving

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