Marfigs' Munchies

Adventures in vegan eats and feats

No-bake braided chocolate mousse tart

10 Comments

topmoussecake2I am SO excited about today’s post! I was working a full day on Wednesday, and ended up daydreaming about food (as is usually the case) when this just blitzed into my brain. Chocolate? Naturally! Buckwheat? But of course! SO EXCITED!
deliciousmousse

Anyway, I’m probably freaking out a bit because there was a special on almond flour and I finally get to use some (in moderation!) for a recipe, and sneak in protein and try out shiny tactics I’ve been eyeing on the web.mousseinnernomscutI really wish our supermarket had a greater selection of wild fruits at the moment that weren’t so super expensive, but one can always sigh happily when strawberries become cheaper, and, though they weren’t my first choice for fruit in this dish, they certainly make themselves at home. In fact, so much so that I don’t regret it at all, and in fact they are awesome!

mousseinnernomsThis tart is inspired by Joy the Baker’s insane looking triple berry cinnamon swirl bread – I mean, yowza! This is obviously rather different, because yeast and I are mortal enemies, and I love me some buckwheat, but I just adored her braided bread, and one day (perhaps when I’m retired!) I’ll try it :p In the meanwhile, I wanted to make something yummy that was a Marfigian version of that, and so this happened. I figure anything with a chocolate filling can’t be too bad!

gooeytopmousseBraided chocolate mousse tart (serves 8):

Braid:

  • 3/4 cup buckwheat flour
  • 1/2 cup oat flour
  • 1/4 cup carob powder
  • 1/4 cup applesauce
  • lots of cinnamon, ginger, mixed spice
  • 2 tsp NuNaturals Simple Syrup/2-3 TBSP agave/maple syrup
  • 1/2 cup whole strawberries, diced finely
  • 1 dropper NuStevia Liquid Vanilla

Flat inner crust:

  • 2 TBSP prune puree
  • 1/4 cup almond flour
  • spices of choice
  • 1/4 cup braid batter

Filling:

  • 3/4 cup white beans, cooked
  • 1/4 cup carob powder
  • 1/4 cup almond flour
  • 2 TBSP prune puree/applesauce
  • 2-3 tsp Simple Syrup/2-3 TBSP agave/maple syrup
  • 1 dropper NuStevia Liquid Vanilla

Topping:

  • 1 TBSP sunflower seeds
  • 1 TBSP goji berries
  • 1/4 cup dark choc chips, melted
  • 2-3 TBSP soy milk
  • 1 dropper NuNaturals Cherry Vanilla drops

How-to:

  1. In a food processor, blend down the cooled down beetroot til it’s gotten to tiny bits. Add in your applesauce and scrape down the sides, letting it whirr some more til it’s smoother (it won’t be a pureé).
  2. Add your buckwheat and oat flour, carob, spices, syrup and vanilla. It should form up into a ball in your processor -then you know it’s done!
  3. On a baking tray plonk our your batter. Set aside 1/4 of it.
  4. Work in the strawberries and carob nibs/dark choc chips into the other 3/4 of the dough.
  5. Roll out the dough into a 30cm long log.
  6. Put in the freezer for 1/2 an hour.
  7. Meanwhile quickly pulse-blend the 1/4 dough with the prune puree, 1/4 cup almond flour and spices. Place this in the fridge.
  8. Quickly clean out your food processor, blend together your filling ingredients until smooth, then place in the fridge in a bowl.
  9. Take out the log then cut it lengthwise in half, placing the two halves side by side, with the cut side facing up.
  10. Roll the logs out thinner and longer, to approx 40cm in length.
  11. Starting on the end of one side, braid the two parts together until you reach the end. Lightly pinch close the two ends.
  12. Spray a 8″ round baking pan.
  13. Take the reserved batter and roll it out thinly into a disc that will fit into the bottom of the baking pan(OR just chuck the batter into the pan and use a scrap of wax paper to press it out and smoothly across the surface of the bottom).
  14. Place your braid along the inner edge of the pan, creating a border inside and lightly press down so that it sticks to the bottom layer. Lightly pinch the inside where the two meet.
  15. Take your filling out of the fridge and scoop it out into the middle of the dish, smoothing over the top.
  16. Press in some sliced strawberries and sprinkle the other toppings. Drizzle your melted chocolate on top.
  17. Place in the freezer for 1 hour til the mousse part is firm.
  18. Let it defrost a bit, then slice and serve.
  19. If you want the inside mousse-y then keep it in the fridge – it will have a pudding-like consistency OR keep it in the freezer and defrost 1/2 an hour before serving to ensure a firmer filling.
sidemousse

Out of the freezer, nice and firm. Man-thing quite liked it as a freezer treat, but that could be because he’s too impatient to wait for the defrosting process to happen.

braidedcrustsidemoussebiteThis tart is like magic – as it starts defrosting it just becomes super delicious with the thicker braid crust which is like a raw brownie, with the mousse-y inside that’s like a chocolate cream. YUM!

sidegoonomsstrawgooeytopmousseMore please? I had to restrain myself from polishing off the whole thing, despite the natural sugar rush I got. YUM! I LOVE the two textures (again, if you let it defrost properly, or else keep it in the fridge instead of the freezer). The only reason I kept it in the freezer was actually to stop myself from eating it all. It’s a very rich, filling tart with the beautiful tang of strawberries to counter the smooth inside and the crunch of the braid. You can obviously add much more sweetner if you prefer, like 1/4 cup more agave or what not, but I thought this was just about right. Best of all, no-bake! Huz-yum!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

10 thoughts on “No-bake braided chocolate mousse tart

  1. Pingback: Fig newton smoothie | marfigs' munchies

  2. Oh goodness. How fast can you deliver a slice of this? Or two?! I don’t even know where to start with these pictures. Hard to believe the ingredient list and pictures are for one and the same recipe – in the best way possible. I need. need. need. to try this. About how long did it take you to prepare? And how long would it keep? It’s just me here so I tend to not prepare anything that yields too many servings. Maybe I could scale this down to fewer … Either way, I have a feeling I’d agree with your boy here: semi-frozen is best for mousse pies.

    Like

    • Hee! Thanks – I try to keep the ingredient lists confined to what I have in the house these days, hence the bean filling and all that 😉 The longest part is the waiting whilst it’s chilling in the freezer, to be honest. The processing of the braid, filling and crust take about 2 minutes each, tops, and then another 5 minutes to faff around with rolling out and making the braid (but I was being slow and lazy). I quite like recipes where you do a bit, then leave it, have coffee and catch up on twitter or whatever, come back and finish up!

      This would totally work as a smaller tart if you cut it in half – if you’re left with too much dough it’s luckily a moment’s work to squish those into mini loaf pans, have a few cranberries or nuts pressed in, topped with melted chocolate and munched as “energy bars” 😉 As for the filling…I have to admit I ate a lot of it out of the food processor, so I don’t think any excess will go to waste.

      Let me know if you try it! 😀

      Like

    • Argh, forgot to answer about how long it would keep – at the very least a week or two? TBH I never know because it only lasted 2 days with Man-thing on the prowl! In the freezer I figure nothing terrible can happen to it! 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s