There was a familiar knock on my dressing room door — a sound that occurs a dozen times a day. I fully expected the usual call to the set when I was happily surprised by Max Kellady, holding a gift and a self-made card for me. Max plays the boy emperor in Marco Polo and it was his last day on set. The gifts were measuring cups and measuring spoons. His mother has read my blog and learned that I needed them. Thanks to them, I can finally I write recipes with a little more precision, which I haven’t done since I left my house in San Francisco.
One other gift I received last weekend was a box of Green & Black’s organic cocoa powder. A friend brought it back for me from Singapore.
Armed with these wonderful gifts, I set out to make this coconut chocolate mousse tart. I have shared on a previous blog a no-bake chocolate mousse tart that is also raw. This tart is gluten free, vegan and does not require baking, but it is not raw.
Coconut Dark Chocolate Mousse Tart
Ingredients for crust:
3 packs Nature Valley crunchy granola bars (I used Canadian maple syrup flavored)
1/4 cup coconut oil
Ingredients for Filling:
1/2 cup + 2 tablespoon 100% cocoa powder
2 cups + 2 tablespoon full fat coconut milk
2 tablespoon coconut oil
1/4 cup molasses sugar or brown sugar
1 scant tablespoon agar agar flakes
1 teaspoon vanilla paste or 1/2 teaspoon vanilla extract
Crush the granola bars into fine bits and mix them with coconut oil. Press it to a tart dish lined with saran wrap.
Leave the pie crust in the freeze while you prepare the filling.
Blend all filling ingredients in a blender. Boil it on low heat for 10 minutes or so for the agar agar to melt. Let it cool for about 10 minutes before pouring the filling into the tart dish with the crust. Chill the tart in the fridge for 2 hours before serving. Or leave it in the freezer for about 30 to 40 minutes before serving.
I served the tart with some pomegranate and fresh pineapple. Pomegranate is in season and they are extremely sweet. And I love the vibrant and cheerful colors of the warm weather fruits.
The recipe makes 8 servings.