Raw Peanut Butter Chocolate Mousse Tart
Raw Peanut Butter Chocolate Mousse Tart
Makes one 10 inch Tart
Crust:
1/2 cup sprouted dehydrated buckwheat
1 cup raw jungle peanuts
1 cup ground flaxseed
2 cups finely shredded, dried coconut
1/8 teaspoon sea salt
1 cup soft medjool dates, pitted and chopped (soaked in filtered water 30 minutes if not soft, and drained well)
1 large ripe banana, sliced
1/3 cup raw cacao powder
Chocolate Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/2 cup plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquefied
Peanut Butter Filling:
1/4 cup coconut water
2 Tbsp raw peanut butter
Fudgy Ganache:
1 1/2 cups soft medjool dates (if not soft, soak in water until soft and drain before using)
1/2 c filtered water
1/4 cup plus 2 Tbsp raw cacao powder
2 Tbsp raw coconut oil, warmed to liquid
a large pinch sea salt
In a food processor, combine the buckwheat, peanuts, flaxseed, coconut, sea salt, and dates, and process until finely chopped. Add the banana and cacao powder, and process until the consistency of dough. Press into a 10 inch round tart crust with a removable bottom oiled with coconut oil. Place in the dehydrator and dehydrate for about 12 hours until dry but still a little soft (like peanut butter cookies). Let cool.
To make the chocolate mousse filling, combine all ingredients in a food processor or high speed blender and process until smooth. Spread out in the tart crust. Rinse out the food processor, and to make the peanut butter filling, combine coconut meat, peanuts, juice, coconut nectar, sea salt, vanilla, peanut butter, and coconut butter in the food processor and blend until smooth and creamy. Pour over the chocolate layer and smooth out.
To make the fudgy ganache, combine all ingredients in a high speed blender or food processor and blend until smooth. Spread over the peanut butter layer and place in the fridge for a few hours to set up. When ready to serve, garnish with cacao nibs and raw jungle peanuts around the edge. Store any extra in the fridge.
10 Comments
cant wait to get my new dehydrator so i can finally make your treats!! gonna sprout and dehydrate so much buckwheat!!!! thanks for this one. gorgeous as always!
You will love it and find many other uses for it too I am sure :)! You are so welcome :)!
you're a goddess ;) my stomach's growling and I just finished to have breakfast
Wish I could send you a piece through the computer ;)!
Is there any possibility to make the crust without the dehydrator?
As it is, no it will be too soft. But if you do not mind it being a little crunchier you can reduce the amount of banana and it should be fine.
What to do with the buckwheat in that case? Should I just use buckwheat as it is?
If you can not sprout it and dehydrate it, you can replace the buckwheat with additional shredded coconut.
Thanks, Amy, but I already did it my way. I sprouted it, rinsed and drained it. Then i put it in oven on low temperature for few hours, and left it to cool in it over night. Now it's crispy, and i hope that it worked. I just need to make flour out of it. ��
That works too!