After her board exams, when my teen was at home, I was always busy trying to cater to her teen appetite which always seemed to be on an over drive. The demands for ‘kuchh achha’ (something good) was one thing that at times drove me nuts coz that ‘kuchh achha’ was never defined in words (how easy that would make life!). Whatever it was that she craved or wanted, my core concern as a mother was always to serve her something that would be healthy, nutritious and delicious. Months of stress, late night studies, binge eating took a toll on her weight and I was trying to get her back in shape. Salads with light dressings, yogurt-based smoothie bowls, grilled fish and chicken, healthy bakes were dished out of our kitchen along with a few cheat meals thrown in. It was also a time when I realised that for some cravings of ‘kuchh achha’, chocolate is the only best answer. It was during one of this chocolate eureka moments, that the idea to make these gluten free and vegan mousse tartlets took shape. They turned out yum and are pretty healthy. They allowed us to indulge our sweet tooth and chocolate craving pretty much guilty free. 😊
I had earlier shared two gluten free and vegan recipes for chocolate mousse, one made using aquafaba and the other with avocado. Both were much loved by everyone. In case you are in a mood for something light, feel free to get rid of the tartlets and serve the mousse on its own.
I have used coconut milk for the chia mousse, feel free to swap it with plant milk / nut milk or dairy milk. But do keep in mind that you may have to slightly tweak the ratio of chia seeds to milk as the consistency of milk will vary depending on whether you are using dairy or non–dairy, low fat or full fat milk.
For Chia Mousse
2 C Coconut Milk or any milk of your choice
7 tbsp Chia Seeds
4 – 6 tbsp Sweetener (adjust to taste)
5 tbsp Dark Chocolate Chips, melted
4 tbsp Cocoa Powder
1 tsp Vanilla Extract
(I grind them in a mixer-grinder and they give perfect result)
Add everything in a mixing bowl and whisk everything together. OR
Put everything in a blender and blend it well (this is what I have started doing of late since it is easier and faster)
Transfer the contents in a bowl.
Cover with a lid or a cling wrap and place the bowl in a refrigerator for at least four hours but preferably (and recommended), overnight.
Serves – 5 to 6
2 C Almond Flour
6 tbsp softened Butter/ Coconut Oil
2 tbsp Coconut Sugar or any sweetener of your choice
1 tsp Vanilla Extract
Turn on the oven and set it to heat at 180 degree C
Rub it well and ensure that there are no dry bits in the mixture.
The mixture will be pretty moist in texture by now.
Divide the mixture / dough equally among five tartlet pans and using your fingers or thumb pat it evenly in the pan. Pinch and crimp it against the sides as well, so that the thickness is even on the base and the sides. Remove any excess dough if required.
Place the tartlet pans on a baking sheet and carefully place it in the oven.
Bake the tartlet crust for 20 – 25 minutes, depending on the thermostat of your oven. (it took me 25 minutes) or till the crust turns golden
Carefully remove from oven and allow to cool completely.
(Once cool, I placed them in the refrigerator for half an hour before I slipped off the outer ring)
Yield – 5 tartlets (of 3½ inch diameter)
2 tsp – 1 tbsp Cacao Nibs
1 – 2 tbsp Almond Slivers
A few Rose Petals
Once the crust is completely cool, fill them with the chocolate chia mousse.
(I load the shells with the mousse)
Scatter the almond slivers and cacao nibs over each tartlet and garnish with rose petals.
Slip off the mould ring and serve!
Note – Refrigerate it again for an hour before serving it if you wish to.