Blueberry Choc Mousse Tart

1½ cups finely shredded coconut
½ cups oats
⅓ cup cacao powder
1 teaspoon vanilla extract
1 cup Medjool dates
3 tablespoon maple syrup
a pinch of fine sea salt
⅓ cup raw cacao powder
¾ cup full-fat coconut milk
½ cup raw coconut oil
⅓ cup maple syrup
1 teaspoon vanilla extract
3 ounces of vegan chocolate (She used dark chocolate)

Let’s get cooking…
Put coconut, oats, cacao powder, maple syrup, vanilla extract and salt into your food processor and pulse briefly to mix.
Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
Press into a 20cm (8 inches) flan, cheesecake or spring-form tin and leave in the freezer to firm a little while you prepare the filling.

For the filling place the chopped chocolate pieces in a small bowl
Heat the coconut milk and the coconut oil in a small pot and then pour over the chocolate.
Don’t do anything for the next 2 minutes
Then mix carefully until all the chocolate is melted.
Add vanilla and cacao powder and agave syrup and then pour the chocolate ganache evenly over the chilled crust.
Chill in the refrigerator for 2-3 hours until the ganache is firm. Enjoy!



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