Inspiring Recipes

Method

1. To make the crust place the biscuits into the bowl of a food processor and pulse until finely ground. Pour in the coconut oil and salt and pulse until evenly combined. Pour the biscuit mixture into a 9 inch, loose bottomed, tart tin and press into the sides and base of the tin, compacting well. Refrigerate until needed. Clean the food processor bowl.
2. For the chocolate mousse, melt the chocolate and set aside to cool. Cut the GEM^® avocados in half, remove the stone and scoop out the flesh (you should have about 250g). Add to the food processor with the maple syrup, vanilla, cocoa powder and chocolate and process until smooth and creamy, 2-3 minutes.
3. Meanwhile drain half of the liquid from the tin of chickpeas into a large bowl and using an electric mixer whisk until the aquafaba holds soft peaks. Add in the sugar and whisk for a couple minutes or until dissolved. Add about a third of the meringue mixture to the chocolate mixture and beat to combine. Add the remaining meringue in two additions, folding as lightly as you can to preserve the light texture. Scoop the finished mousse into the tart base and spread into an even layer. Refrigerate for at least four hours before serving.
4. For the passion fruit topping scoop the pulp from the passion fruit into a small saucepan and add the sugar and water. Cook over medium heat for about 5 minutes or until reduced and slightly syrupy. Refrigerate until needed.
5. To serve, drizzle the syrup over the tart and top with a sprinkling of toasted coconut flakes and a few cocoa nibs.