Name: Cinnamon Oats Tart with Vegan Chocolate Mousse
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: O Organics Oats, Organic, Old Fashioned, Family Size; Justin's Peanut Butter Blend, Honey; Morton Iodized Salt, 26 Ounce; Mariani Almonds, Plain, Whole; Sunsweet Dates, Chopped; Badia Spices Cinnamon Powder; O Organics Coconut Milk, Organic, Light; Lindt Excellence 90% Cocoa Supreme Dark Chocolate Bar; House Foods Tofu, Shirataki, Spaghetti; Signature Farms Lemon Juice; O Organics Vinegar, Organic, White Distilled; Village Candle Citrus Zest; BOOST Very Vanilla; Badia Spices Cinnamon Powder

1: Preheat the oven at 350 F and keep ready.

2: In a food processor, dump all crust ingredients and process till it comes together and sticks like dough.

3: Line it onto the pre-greased tart pans & bake for 10 mins. Cool it completely.

4: To make the chocolate mousse, add aquafaba & lemon juice/vinegar to a bowl and whip into stiff peaks.

5: Melt the chocolate using the double boiler method.

6: In a blender, blend tofu with vanilla, orange zest & cinnamon powder. Pour the melted chocolate slowly to mix it with tofu.

7: Gently fold the cooled melted chocolate tofu mix into the aquafaba. It’s normal if the aquafaba deflates a bit.

8: Spoon the mousse on the tart crust and set in the fridge for 3 hours or overnight. Enjoy with optional toppings!

Cinnamon Oats Tart with Vegan Chocolate Mousse

Serves 8

30 mins prep

10 mins cook

40 mins total

What you need

How to make

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