It was so wonderful to create a recipe for Coeliac New Zealand and Wahiki
This is my Gluten Free Chocolate Mousse Tart.
Gluten Free Wahiki Coconut Chocolate Mousse Tart:
Gluten Free Base
1 1/2 cup almond flour
1/2 cup coconut flour
2 Tbsp. arrowroot
3 Tbsp. coconut sugar
Pinch of Himalayan pink salt
3 Tbsp. extra virgin coconut oil
3-4 Tbsp. water
Wahiki Coconut Chocolate Mousse Filling
2 cups cashew nuts
2 tubs (120ml each) of wahiki coconut chocolate ice cream (slightly thawed)
1/4 cup coconut nectar syrup
2 Tbsp. extra virgin coconut oil
1/3 cup raw cacao powder
2 Tbsp. coconut milk
1/2 tsp pure vanilla extract
Topping
Shaved dark chocolate
Freeze dried raspberries
Coconut Flakes
Edible flowers
Directions
Base
1. Add all ingredients expect the water into a food processor and process until the mixture is all combined.
2. Add the water in a table spoonful at a time and process a little longer until the mixture comes together (you may need to add one more table spoon of water if the consistency is to dry).
3. Pour the mixture out and knead slightly, then shape into a ball. Wrap in cling film and place in the fridge while you make the wahiki coconut chocolate mousse filling.
4. Preheat the oven to 180C.
5. Grease a tart tin (ideally a removable base) with coconut oil.
6. Remove the tart mixture from the cling film and place in the tart tin. Using your hands press the mixture evenly to cover the base and sides. Make sure that it is flush with the edges of the tin.
7. Prick the pastry base with a fork and place in the oven for 10 minutes. Just keep an eye on it so it does not get too brown.
8. Remove from the oven and set aside to fully cool before add your mousse mixture.
Wahiki Coconut Chocolate Mousse Filling
1. Place your cashew nuts in a bowl and soak for at least four hours or overnight.
2. Drain and rinse the soaked cashew nuts and place into a high speed blender.
3. Add all the remaining ingredients and process until smooth and creamy.
4. Place in the fridge while you cook the tart base.
5. Once base is fully cooled, remove from the tart tin and pour in your wahiki coconut chocolate mousse mixture. Spread evenly.
6. Place in the fridge for up to two hours before serving. When ready to serve decorate with your toppings. It will keep in the fridge for a couple of days (but probably will not last that long).
