This recipe evolved all by itself. I started out trying to create a perfect base for a tart. Then I decided on some kind of chocolate tart.
Gummies are one of my favourite things to make and I had just purchased a fresh new tub of gelatin so choc mousse it was. It needed a health kick so I kept it dark in flavour and added our Beetroot + Cacao Mylk Infusion Latte Powder for some extra goodness.
On first attempt, the mousse was too firm but still delicious and I had some of my Strawberry Chia Jam in the fridge so I smothered that on top and that was it. I HAD to perfect this recipe and share it with the world.
I hope you enjoy it as much as we have in our house. You can honestly eat this guilt free. It's rich enough that you feel satisfied after a slice. There is very little sweetener used and zero refined sugar like all my recipes. The gelatin gives your guts a big hug from the inside out and the hazelnut base reminds me of Christmas' tucking into Ferrero Rocher. Let me know how you go!
Choc Beetroot Mousse Tart with Raspberry Chia Jam
Makes one pretty badass, impressive looking tart with at least 8 slices but I guess it depends on the size of your slice.
GF, DF, RSF, high fat, paleo
Prep time + tidy up: The physical time in the kitchen is short, maybe 30mins but you need to include set time.
Cook time: The base takes 10mins. Mousse layer needs 2 hours to set. Chia Jam needs one hour to set.
Springform cake tin – mine is approximately 22cms
1 cup hazelnuts – I used ones with skin
2 cups shredded coconut
6 pitted dates
2 tbsp cacao powder – I like Loving Earth
2 tbsp flaxseed meal – available in most supermarkets or health stores
1/2 cup melted coconut oil
Chocolate Beetroot Mousse
600ml coconut cream – I use Topwil. You can find it at Woolworths
1 1/2 tbsp gelatin powder – I use Gelatin Australia Organic Peptipro
2 tbsp cacao powder
2 tbsp Naked Paleo Beetroot + Cacao Mylk Infusion Latte Powder (substitute for more cacao if you don’t have this)
3 tbsp maple syrup
Raspberry Chia Jam – You could also use strawberries and this recipe
2 1/2 cups frozen raspberries
3 tbsp chia seeds
2 tbsp maple syrup
Line the bottom of your springform pan with greaseproof paper.
Preheat oven approx. 170 degrees.
Please, please, please triple check the bottom of the pan is in the correct way or everything will pour out when you add the mousse mixture. Don’t say I didn’t warn you.
Add hazelnuts and coconut to food processor and pulse until broken down but not too fine.
Add the remaining ingredients and mix until well combined. It should be a slightly sticky texture that holds together when pressed.
Press the mixture into your tin until it is approximately 1/2cm thick and rises up the edges of the pan 2-3cm.
Prick the base a few times with a fork and place into the oven for 10 mins until it feels firm.
Take out of the oven and let cool completely.
Meanwhile… for the Chocolate Beetroot Mousse
Add 1/4 cup of the coconut cream to a small bowl and sprinkle the gelatin powder over the top. Leave it to sit for 5 mins to ‘bloom’.
Add the remaining coconut cream to a saucepan on a low heat. Using a whisk gradually add all remaining ingredients until just about to simmer and everything is mixed together well.
Remove from heat.
Add the bloomed gelatin to the saucepan mixture and whisk well to ensure the gelatin is fully dissolved.
Cool to room temperature, whisking occasionally to avoid a skin forming on top.
Once cooled, pour slowly into your base leaving 1-2mm at the top for your jam.
Place into the fridge on a flat surface and allow to set for 2-3 hours or overnight.
Raspberry Chia Jam
This can be prepared before hand and added at any point once the chocolate mousse has set.
Add the raspberries to a saucepan and heat slowly for a few minutes until defrosted and starting to break down.
Add the maple syrup and mix well to combine.
Taste to check sweetness. You want it a little sweet to compliment the dark mousse. Add more maple if needed.
Remove from heat and add the chia seeds. Mix well.
Let cool completely then gently spread over the top of the choc mousse.
Place back in the fridge until ready to serve.
If you have extra Choc Mousse left over you can pour it into cute glasses to set and eat it like that. Add some coconut yoghurt and paleo granola to it. YUM!
You could make these as mini tarts also. The set time will be shorter. Make sure you line your tins really well so you can easily remove the tart.
Enjoyed this recipe? Want to know when the next one goes live?
Sign up to receive tasty recipes like this and more delivered straight to your inbox.
You'll also receive 10% off your first online order.
You may also like
Raspberry, Beetroot and Cacao Muffins with Amelia Kay of Amelia's Balanced Kitchen
Amelia Kay is the face behind the Instagram account Amelia's Balanced Kitchen. She's a qualified holistic nutritionis...
Chewy Choc-Beetroot and Walnut Cookies with Bianca of Family of Vegans
This week on the blog, we're joined by Bianca, the vegan mama behind the Insta account @familyofvegans. Bianca and he...
Choc Cherry Valentine's Day Donuts with Sarah Cooper of Scoop It Up
It's Valentine's week lovers and we're in the mood for love! The love of sweet, delicious treats, that is. The lovely...
Chai Walnut Banana Bread with Nourishing Club by Kate Levins
This week, we welcome back Kate Levins, the holistic nutritionist, writer, recipe developer and creative behind Nouri...