Gnocchi Gnight

Pasta. Fresh glorious pasta with old friends. Does it get any better?

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My friend Antonia came over to make her mum’s Gnocchi She has the glorious Italian blood running in her veins and knows all the tricks.

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Does it get any better?

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Only when it’s followed with chocolate. Or to be precise, vegan chocolate mousse tart with raspberries.

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Ummm… hello…

 

Vegan Chocolate “Nutella’ Mousse Tart

 

For the base:

3/4 pkt of digestives (or Graham crackers if you’re in the US)

1/3-1/2 cup vegan margarine, melted

 

For the tart:

1 cup roasted hazelnuts

3 tbs cocoa powder

1 pkt silken tofu

1 tsp pure vanilla extract

2 tbs + 2 tbs almond milk

1 1/3 cups chocolate

2-3 tablespoons sugar

 

To make the crust place the biscuits into a food processor and blend until fine crumbs. Slowly add the melted margarine until the mixture starts to come together. Press firmly into a grease pie tin and place in the fridge to set.

Next make the mousse. First process the cocoa, hazelnuts and 2 tbs of Almond milk in a food processor until smooth. Next melt the chocolate then put it and the rest of the ingredients into a food processor and blend until silky smooth. Pour into the crust and place back into the fridge for 3-8 hours to. Garnish with fresh berries and rice/coconut cream! 

Enjoy!

 

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