Chocolate Pretzel Espresso Tart

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Chocolate Pretzel Espresso Tart
https//www.wholesomebellies.com.au/
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This dessert combines my two loves, chocolate and
coffee.  Seriously what more could you ask
for?  Its the perfect combination of two of
lifes simple pleasures.Its Moorish, and ticks
all of the boxes!Prep time 10 minutesCook
time 15 minutesTotal time 25
minutesServes 8
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INGREDIENTS

• Base
• 50 grams coconut oil
• 200 grams pretzels (for gluten free use gluten
  free pretzels)
• 8 medjool dates, pitted
• 4 tablespoons peanut butter

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Chocolate Mousse

• 300 grams silken tofu
• 3/4 cup maple syrup
• 2 shots espresso coffee
• 150 grams dark chocolate

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Method

• Base
• Melt the coconut oil.
• All to melted coconut oil all ingredients in
  food processor until a wet crumb forms. If the
  mixture is too dry add a little bit more melted
  coconut oil.
• Pat mixture into the bottom of a tart cake tin
  until you have a flat even base. Place in freezer
  whilst making chocolate mousse.

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• Chocolate Mousse
• Make the shots of coffee and set aside too cool.
• Melt the dark chocolate.
• Blend together the melted chocolate, tofu, maple
  syrup and coffee.
• Pour the mousse over the pretzel base and place
  in the freezer to set.
• Best left in the freezer and removed 20 minutes
  before serving.
• Serve on own or with fresh berries.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/