I combined the chocolate mousse recipe with the date caramel from the almond chocolate cake (aka. the Mocha Brownie Cake) I made some time ago.
I wanted to make the base quite simple so I used coconut as the main ingredient (the base was inspired by the coconut pumpkin pie (below)).
This also makes the base (as well as the whole recipe) gluten-free. It is also dairy-free.
And refined-sugar free.
Above: the tartlets before they were put in the fridge to set.
Above + below: The Chocolate and Coconut Fudge Tartlets (with a date caramel layer) after they have set.
I dusted them with a bit of cocoa powder and they were ready to eat. Both my taste testers really liked them so I hope you will too!
So please try out my recipe for Chocolate Coconut Fudge Mousse and Date Caramel Tartlets and let me know how they go!
Recipe: Chocolate, Coconut Fudge Mousse and Date Caramel Tartlets
Recipe info/allergen info: This recipe is gluten-free, dairy-free and refined sugar free.
Makes: around 9 or so tartlets (depending on how big or small you make the tarlets) + left over chocolate coconut fudge mousse.
For the tartlet shells:
- 50g dried unsweetened coconut
- 1 tbsp. coconut sugar
- 2 egg white
- 1 egg yolk
- Grind coconut in a coffee grinder (or small food processor) or until it resembles a coarse meal.
- Add the coconut sugar to the dried coconut.
- Lightly whip the egg whites and mix the coconut sugar-coconut mix into the egg whites.
- Lightly beat the egg yolk and mix it in.
- Grease a tray with coconut oil and put about a teaspoon in each of tartlet holes in the tray. Mould the mixture in each compartment of the tartlet tray.
- Then cook the tartlet shells for around 10 minutes at 170 degrees C or until lightly browned.
- Using a spoon take out each tart shell in the tray and leave to cool.
Above: the tart shells after baking and cooling.
For the Date Caramel layer:
- 1/2 C. dates, chopped into small pieces and soaked in a bit of water
- Chop about 1/2 C. dates that have been soaking in a tablespoon or so of water to soften for about an hour.
- Then in a food processor blend the dates and water until a smooth date caramel-like consistency forms.
- Now put about 1/2 a tsp. of the date caramel in each cooled tart shell.
For the Chocolate Coconut Fudge Mousse layer:
- coconut meat and water of 1 young coconut (here is ‘how-to’ video on how to open a young coconut)
- 1-2 tbsp. of cacao/cocoa powder (more or less depending on how chocolately you like it).
- 1 or 2 dates to sweeten (optional)
Note: this amount will make much more than the amount you will need for the tartlets.
- Blend together the coconut meat and water of the young coconut and the dates to sweeten (if using).
- Add the cacao/cocoa powder and blend until you have a thick mousse-like texture.
- Now spoon this mixture into the tartlets. Put the tartlets back into the tray and leave the tartlets in the fridge to chill and set.