Chocolate Hazelnut Mousse Tart. Low Fructose. Gluten and grain free. Yes it’s another dessert!!!

Hello. It’s me again with yet another dessert! I’m growing increasingly concerned over the ratio of sweet to savoury on this website. It is seriously uneven! But when you quit sugar it’s hard to find a good recipe, one that ticks all the boxes. I like my desserts decadent and rich and with lots of fat. I’ve spent most of my adult life avoiding saturated fats and those days are gone. I eat them now and I love them. I’ve never been healthier.

Why low fructose? Because fructose is BAD FOR YOU. Why no gluten? BECAUSE I’M COELIAC. Why no grains? I avoid them because I’m too lazy to prepare them properly, and I feel better when I limit them.

I’m pretty confident you are going to love this fabulous creation of mine. We had a lovely weekend here, catching up with some old friends and I whipped this little baby up for dessert. I was a little concerned that my sugar eating friends may not find it sweet enough, but they loved it and said it had just the right amount of sweetness.

Chocolate Hazelnut Mousse Tart. Low Fructose. Gluten and Grain free.

Ermagherd!

THE CRUST

2 cups of hazelnut meal

3/4 cup dessicated coconut

50 g very soft butter

2 heaped dessertspoons of raw cacao powder

pinch of salt

Preheat Oven to 180 deg C. Combine all ingredients in a bowl and spread mixture on the base and up the sides of a tart pan with a removable base. Cook for about 15 minutes or until the crust has browned up slightly. Set aside and let cool completely.

THE MOUSSE

300g whipping cream

100g 85% dark chocolate (I use Green and Blacks brand)

1 heaped dessertspoon of Natvia (optional)

Heat 100g of the cream in a saucepan over a low heat until it starts to simmer. Remove pan from heat and set aside. Break up chocolate pieces and put it in the hot cream along with the Natvia. Let it sit for 5 minutes. Stir to combine.

Whip the remaining 200g of cream until stiff peaks form. Gently fold in the chocolate mixture until well combined. Pour mixture into the tart pan and pop in the fridge to set overnight.

– Don’t like cream? Cool. Blitz 3 – 4 avocados with some raw cacao and your sweetener (any will work – Rice Malt Syrup, Natvia etc). Alternatively you can sweeten with banana.

– I say “low fructose” because 100g of 85% chocolate is still 14% sugar. But using it in a big dessert like this and sharing it with 8 or so of your mates is no biggie and I wouldn’t lose any sleep over it.

Enjoy x

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