Cinnamon Oats Tart with Chocolate Mousse

1: Preheat the oven at 350 F.

2: In a food processor, combine oats, peanut butter, salt, almonds, dates, cinnamon powder, and coconut milk; process until it resembles dough.

3: Line the mixture into pre-greased tart pans and bake for 10 minutes.

4: Cool the crust completely.

5: In a bowl, add aquafaba and lemon juice; whip into stiff peaks.

6: Melty dark chocolate using the double boiler method.

7: Blend tofu with vanilla, orange zest, and cinnamon powder in a blender.

8: Slowly combine the melted chocolate with the blended tofu.

9: Gently fold the chocolate-tofu mixture into the whipped aquafaba.

10: Spoon the mousse on the cooled tart crust and refrigerate for at least 3 hours or overnight.

11: Optionally, add toppings of pomegranate and shaved chocolate before serving.