Practically effortless, scrumptious and guilt free, chia mousse treat that can be enjoyed for breakfast or for dessert. It is the kind of dessert to impress your guests with. AND it is refined sugar free, gluten free and vegan.
2tbspCoconut Sugar or any sweetener of your choice
1teaspoonVanilla Extract
TO ASSEMBLE & GARNISH
2tbsp Cacao Nibs
1 to 2tbsp Almond Slivers
9 to 10Rose Petals
Instructions
FOR CHIA MOUSSE
Powder the chia seeds in a spice grinder or a coffee grinder.
(I grind them in a mixer-grinder and they give perfect result)
Add everything in a mixing bowl and whisk everything together. OR
Put everything in a blender and blend it well (this is what I have started doing of late since it is easier and faster)
Transfer the contents in a bowl.
Cover with a lid or a cling wrap and place the bowl in a refrigerator for at least four hours but preferably (and recommended), overnight.
FOR TARTLETS
Turn on the oven and set it to heat at 180 degree C
Meanwhile, in a mixing bowl, mix together all the ingredients and bring them together by rubbing them with your fingers.
Rub it well and ensure that there are no dry bits in the mixture.
The mixture will be pretty moist in texture by now.
Divide the mixture / dough equally among five tartlet pans and using your fingers or thumb pat it evenly in the pan. Pinch and crimp it against the sides as well, so that the thickness is even on the base and the sides. Remove any excess dough if required.
Place the tartlet pans on a baking sheet and carefully place it in the oven.
Bake the tartlet crust for 20 – 25 minutes, depending on the thermostat of your oven. (it took me 25 minutes) or till the crust turns golden
Carefully remove from oven and allow to cool completely.
(Once cool, I placed them in the refrigerator for half an hour before I slipped off the outer ring)
Yield – 5 tartlets (of 3½ inch diameter)
TO ASSEMBLE
Once the crust is completely cool, fill them with the chocolate chia mousse.
(I load the shells with the mousse)
Scatter the almond slivers and cacao nibs over each tartlet and garnish with rose petals.
Slip off the mould ring and serve!
Refrigerate it again for an hour before serving it if you wish to (recommended though)