{RSF, GF, DF} Vegan Hazelnut Caramel Tart with Vanilla Mousse

Usually when I set out to make something in the kitchen I have a product that I want to use, or I've been doing some late night scrolling for inspo. This resulting tart is a combination of both of these things!

I've long admired the stunning colours achieved when using superfood powders in smoothie bowls and well, I can honestly say that I wanted to create something beautiful that tasted equally sensational.

I have a sweet tooth, but sometimes a girl can have too much choc peanut butter or choc caramel. But by adding this slightly tart vanilla mousse into the mix, the flavour profile gets taken to the next level!

You may be asking why a lilac mousse? Quite simply. WHY NOT?

Not only does it create a dreamy colour pallet for this tart, but Butterly Pea powder is an amazing brain boosting herb, rich in antioxidants, flavonoids and peptides, and also recognised as having considerable positive effects on hair, skin and nails!

I sourced mine from Being Co a local QLD company who also have a range of incredible Superfood powders!

Before I let you lose on the recipe there is one more selling point for this tart which I absolutely love, and thats that you don't need a blender to make it! Thats right - all you need is a large mixing bowl, whisk, fork and a spatula. It's really that easy!

I hope you enjoy, and please tag me and share your creations!

Vegan Hazelnut Caramel Tart with Vanilla Mousse

Serves 16. Macros: P 7g, C 10g, F 12g 171 cals

Base:

60g Choc Hazelnut Protein @macr0mike

40g coconut flour

50g oat flour

20g desiccated coconut (optional)

40g Nuttvia Hazelnut Spread

30g rice malt syrup

60g almond milk

Caramel:

36g PB+ @macr0mike

90g almond spread

60g maple syrup (I used sugar free)

30g coconut oil

Pinch of salt

Mousse: 100g coconut cream solids

100g Vegan cream cheese (I used Made with Plants)

1 tsp Vanilla extract

15g maple syrup (I used sugar free)

10g coconut flour (optional)

 1 tsp @being_co Butterfly Pea powder

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Method:

Lightly oil a 22cm cake tin and line with parchment paper.

Base: In a large bowl, combine dry ingredients for the base. Stir to combine. Add wet ingredients and mix until well combined and the ingredients start to hold together. Transfer to your cake tin and press down firmly until flat and it covers the base entirely. Set aside. 

Caramel: Without washing, combine all ingredients for the caramel layer into your mixing bowl. Stir well until all dry ingredients are thoroughly mixed and all lumps are removed. Your caramel should be nice and thick and glossy. Using a spatula (dampened if needed) transfer your caramel to the tin, spreading it evenly over the base. Set aside. 

Mousse: Wash your bowl or use a new bowl for your mousse layer. Combine all ingredients except the coconut flour into your bowl. Use a whisk to whip your mousse. Mixing until light and fluffy. If you’ve used vanilla beans you may not wish to use coconut flour to thicken, if you used a liquid extract you can add your coconut flour now. (Remember this is totally optional). Pour vanilla mousse over your caramel layer and using a spatula or back of a spoon spread it evenly. Place in the freezer or fridge to set. 

Your Choc Hazelnut Caramel Tart with Vanilla Mousse will keep in the fridge for up to 5 days, or in the freezer for months! 

To Serve top with fresh edible flowers or toppings of choice.