This choccy mousse cake has been a dinner party, birthday, baby shower staple for me for as long as I can remember. And I always have people cooing over my culinary skills (if only they knew).
Base:
3/4 cup oats (or activated buckwheat)
3/4 cup almonds (or other nuts or seeds)
1/2 cup shredded coconut
1 tbsp cacao nibs
2 tbsp cacao powder
1/4 cup cacao butter
1/4 cup honey
Pinch salt
Filling:
400ml can Ayam coconut cream (will work with other coconut creams, but might change consistency as Ayam is only cream that is 100% coconut so is thikkkk)
1/2 cup cacao butter
1/4 cacao powder
2 tbsp honey
Method:
base:
Melt cacao butter + honey over double boiler.
Blitz oats, nuts & coconut in processor until it creates a texture that is about half floury/half chunky.
Blitz remaining dry ingredients to desired texture.
Add melted ingredients and blend until combined.
Desired consistency is so that it press together nicely in your fingers but doesn't look wet or too liquid.
You can add a little extra honey if too dry or a little extra dry ingredient if too wet.
Line tart tin with baking paper and press base mixture into tin.
Set to freeze while you make the filling.
Filling:
Melt cacao butter and honey
Shake coconut cream in tin then add to bowl or blender.
Add melted ingredients and stir or blend to combine.
Mix/Whisk in cacao powder.
Take frozen tart base out of freezer and scrape top of base to roughen up with base surface (this will help the filling stick to the base, and not separate when cutting)
Pour filling mixture into tray, and gently tap tray onto bench to remove air bubbles.
Set in freezer for 4+ hours or overnight to set.
Let tart thaw out slightly to cut and serve.
Can be eaten slightly frozen with a semi-fresh consistency or out of the fridge as a more mousse like filling. Yum!
