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Saturday, 25 April 2020

Chocolate Biscoff Mousse Tart Recipe

Vegan, dairy-free.

Biscoff lovers unite, with this utterly divine and ultra-tasty dessert.

A chocolaty crust, a layer of cookie butter with a chocolate mousse, chocolate ganache topped with cookie crumbles and cookie butter stars!
This is one decadent dessert!

Preparation- 4-6 hours (or overnight)
Baking time- 9-10 minutes
Serves- 10+
Level- Easy

Ingredients for the base
-250g of plain flour (You can use gluten-free)
-4 teaspoons of maple syrup
-120g of coconut oil (melted)
-2 tablespoons of cocoa powder

Ingredients for the Filling
-400g of silken tofu
-100g of dairy-free dark chocolate (melted)

Ingredients for the chocolate ganache
-1 can of coconut milk (cream only)
-150g of dairy-free dark chocolate

-Biscoff spread
-Biscoff cookies

To make the crust
Step 1- Preheat your oven to 180 degrees c and lightly grease a 23cm loose base fluted tart tin.

Step 2- In a mixing bowl, combine the plain flour, coconut oil, maple syrup and cocoa powder.
Mix and bring together with your hands until a dough forms.

Step 3- Press the dough into the greased tin, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in color.

Step 4- Remove from the oven and allow to cool before filling.

To make the filling
Step 1- Drain the tofu and place it into a blender along with melted dark chocolate.

Step 2- Blend until fully combined and creamy.
This will take around 5 minutes oh high speed.

Step 3- Spread Biscoff spread over the crust (optional),  and pour the filling into the cooled down tart crust and smooth out with a spoon or spatula.

Step 4- Pop the tart into the fridge for around 4-6 hours or until set.
I like to leave mine in the fridge overnight to set fully.

To make the chocolate ganache
Step 1- Scoop out the solid cream from the cans of coconut milk and place it into a saucepan.
Gently heat until it comes to a light simmer then turn off the heat.

Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.

Step 3- Pour the ganache over the filling and smooth out.

Step 4- Place the tart back into the fridge to set fully.

I served my tart with crushed Biscoff cookies, Biscoff spread mixed with coconut cream for the creamy stars.

Store in a sealed container in the fridge and best eaten within a few days.


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  1. That looks lush! 😍 I'm going to have to try this very soon.
    Kim x

  2. I am making this as I type!! X

  3. The tart looks so great~ Thank you for sharing the nice recipe!


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