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Chocolate Mousse Torte 

6/7/2012

6 Comments

 
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You're in for a big treat!  

I just made this for a birthday dessert. It was my first time coming up with a crust like this and I'd claim success.  :) 

Almond Pretzel Crust
(serves 8-10)

1 cup dates
1/2 cup raw almonds
1 cup thin pretzel sticks
1 tsp coconut oil 

Add dates and almonds to a food processor and process until somewhat fine. Then add pretzels and coconut oil and process until crumbly. The mixture should stick together when you pinch it.

Push crust into desired dish (small torte or pie pan, or individual pie shaped dishes as pictured) and desired thickness- not too thin. When finished, place in the fridge while you make the filling. 

Chocolate Mousse Filling
(adapted from Post Punk Kitchen)

1 package extra firm silken tofu (I use Mori-Nu, a popular non GMO brand)
1 standard package semi-sweet (vegan) chocolate chips
3 tbsp pure maple syrup
1 tsp vanilla extract 

In a blender puree tofu, maple syrup and vanilla. 
Next, over a double boiler, melt chocolate chips
Add chocolate to the tofu mixture in the blender. 
Blend together until smooth and creamy. 
With a spatula, pour the chocolate-tofu mixture into the crust and return to the fridge for 3-12 hours, covered. 

Let me know if you try it out and how it works by leaving a comment!
Enjoy! 

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6 Comments
Jessie Doyle
6/7/2012 08:56:32 pm

That looks amazing! Was your food processor able to grind the dates and almonds well for the crust? My blender is great, but this is one task I always find difficult when making raw crusts. I often have to add water to get the dates into a paste, then add some chia and flax to compensate for the water. Still delicious, but it would be a time saver if I could skip that!

I've never used a food processor before, what brands do folks recommend?

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Andrea Lussing link
6/7/2012 09:30:26 pm

Yes, the food processor does the trick wonderfully without any difficulties. I've always had a Cuisinart but you may find other brands out there. That's the old faithful though!

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Melissa link
6/12/2012 12:09:38 pm

I just made this crust and it's AMAZING. I've always done my raw crusts with just walnuts or almonds (and dates) but pretzels were brilliant. Chocolate and Pretzel together is a favorite of mine. Thanks!

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The Vegan Chemist link
6/20/2012 11:36:05 am

I cannot wait to make this!!! You've done it once again :)

Have you tried any other nuts? I have a bunch of pecans I'd like to use up. They might be less firm than almonds, maybe?

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Aime
9/10/2012 08:15:05 pm

YUM! I'm going to try this asap! I'm wondering if I can press the crust mixture into large muffin tins and let the torte set in the fridge like that... then transfer the cups to a small plate for serving. Did you find the crust was firm enough to do that? Wonderful recipes Andrea!!! keep it up!

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Andrea Lussing link
9/11/2012 02:16:53 am

Hi Aime,

If the crust is processed fine enough it becomes quite solid and should work fine for you idea (and a good idea too!). The only thing I could think to do perhaps would be to put a strip of paper from in the middle and out of the cups so that you have little tabs to pull up the torte from. I've never done that but just so you don't have to dig in with a knife to get them. Could work! Let me know how it goes!

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