What’s gluten free, vegan, refined sugar free and silky smooth delicious?
Creamy, dreamy Pecan Mousse Tart!
Made in two simple steps, this no-bake recipe is one for preparing the day before, as it will need to set in the fridge overnight before being enjoyed. All you need is a tart pan or dish and a blender - too easy!
PECAN MOUSSE TART - VEGAN & GLUTEN FREE
First, get your ingredients together:
BASE
100g dried dates
30g coconut flour
70g pecans
20g almond meal
⅛ tsp salt
FILLING
300 g silken tofu
100 g coconut milk
100g Honest Pantry Cinnamon Pecan Butter
60g maple syrup
15g melted coconut oil
a pinch of salt
Then make your base:
Place dried dates in a bowl with soaking water and leave for 10 minutes before draining.
Add all your ingredients to a food processor and blend until it reaches a slightly sticky yet crumbly texture with minimal chunks of nuts. Press into a tart pan that’s approximately 18cm in diameter and leave to set in the fridge while making your filling.
Now we do the filling:
Add all filling ingredients to a blender and blend on high speed until you have a smooth mixture. Pour the batter into your pan and give it a few taps on the benchtop to knock out any air bubbles. Cover with some cling film or a plastic free alternative and leave in the fridge to set for at least six hours or overnight.
Finally, the most fun part! Decorate your Pecan Mousse Tart the next day. You can use some chopped nuts, whipped soy/coconut cream, drizzled Cinnamon Pecan Butter and any other toppings you like!
