Friday, 15 February 2013

Raw Strawberry Mouse Chocolate Ganache Tarts AKA Rose Buds

Happy valentines day everyone ! Hope you all have a lovely day filled with lots of goodies! haha Yesterday I went to a valentines day party with some friends, the week before I said I would make something Raw / Paleo for the party including chocolate of course haha :) . After lots of contemplation I decided to make something similar to the Raspberry Ganache cake I had made before. I used a similar recipe for the base and made a whipped cashew strawberry mouse for the topping. I was so happy with the way they turned out, and with the piping tip I used they look like lil rose buds!

INGREDIENTS: ( Makes 12 tarts)

- 2 cups Raw walnuts
- 1 Cup Almond Flour
- 4 TBS Raw cacao powder
- 1/2 cup dates (soaked in hot water)
- 4 TBS maple syrup
- 2 TBS Vanilla extract
- 1/4 cup melted coconut oil


- In a food processor grind up the walnuts
- Add in the Almond flour and Cacao powder.
- Pulse in the dates making sure they are chopped up well
- Add in Liquid ingredients next, maple syrup Vanilla extract and coconut oil
- Pulse until it starts to form a ball
- Removed from food processor and form into small balls rolling in cacao powder to coat the out side
- Press into small tart containers to make the ridges of the edge , remove and set aside.


- 1 cup soaked cashews (soak for at least 2 hours)
- 2 cups chopped strawberries
- 4 TBS Raw honey
- 2 TBS Lemon juice (1 fresh lemon squeezed)
- 1/2 cup melted coconut oil
- 2 TBS water ( you can use the water from the dates that they soaked in for extra sweetness)


- In a high speed blender place all ingredients except water, Blend until well combined. 
- If too thick add 1 - 2 TBS water 
- Set aside in a dish and place in fridge for a few hours to allow it to set up and coconut oil to harden so you can pipe it out
- When mouse is ready place tarts on a tray, and put mouse into a piping bag
- Pipe mouse onto tarts and top with garnish such as dark chocolate or sliced strawberries
- Put in fridge until ready to serve

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