Pasta. Fresh glorious pasta with old friends. Does it get any better?
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.
Does it get any better?
Only when it’s followed with chocolate. Or to be precise, vegan chocolate mousse tart with raspberries.
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!