Vegan and Gluten-Free Chocolate Tartelettes
This is what happens when I am supposed to be doing Biochemistry and Organic Chemistry homework . For some reason the kitchen calls to me when I need a distraction (I may have problems but can you blame me!)I had leftover Chocolate Mousse and thought that tartelettes would be the perfect solution (for both the leftovers and for my distraction hehe)
For the base:
1 cup of rolled oats (gluten-free if necessary)
1 cup of crushed raw almonds
2 tbs of peanut butter
2 tabs cacao powder
2 tbs of honey
Simple put all of the ingredients into a food processor and blend until smooth (or as smooth as you can get into)
Press the mixture into the bottom of mini-tart pans or one large springform pan.
For the chocolate mousse:
1 cup semi-sweet chocolate chips (dairy-free)
1 cup Almond Milk
1 package of silken tofu
Melt the chocolate chips with the milk.
Combine the 3 ingredients in a blender and pulse until smooth.
Allow this to set for a few hours (either after pouring into the tartelettes or spoon the mousse into them once it is set)