Ugne's Rich Roast Peanut Butter Chocolate Mousse Tart

Vegan Rich Roast Peanut Butter Chocolate Mousse Tart

Ugne Chocolate Mousse Tart 2

For the peanut base
100g soft pitted dates
25g cacao nibs
60g raw peanuts
Pinch of sea salt
30g (3 tbsp) cacao powder
10g extra virgin coconut oil with turmeric, softened
2tbsp filter water

For the filling
100g very ripe banana
130g Meridian smooth rich roast peanut butter
40g coconut honey or rice syrup 
50g Meridian maple syrup
3tbsp (35g) cocoa powder
Pinch of sea salt
85g coconut cream, scraped from set in the fridge coconut milk can.

For the peanut caramel
2tbsp Rich Roast smooth peanut butter
Maple syrup

Ugne Chocolate Mousse Tart


1. Grease a 17inch tart tin with coconut oil.

2. Start by preparing the base by whizzing all ingredients in the food processor until everything comes together and forms a sticky ball.

3. Transfer the mix into the tart tin and press firmly around the edges.

4. Put the tin into the freezer. Leave while preparing the filling.

5. Take a clean food processor bowl and add the rich roast PNB, coconut honey, maple syrup, cocoa powder, sea salt and coconut cream. Blend on the high speed until nice the mixture is creamy. 

6. Take the base from the freezer and pour the prepared mousse on top. Spread evenly all over to the edges and place back in the freezer to set for at least an hour.

7. When ready, take out tart out of the freezer, run the knife around the edges to release it from the tin and gently remove on to the serving plate.

8. To make the peanut caramel you need to mix smooth rich roast peanut butter and 2 tbsp of maple syrup and mix. Keep adding maple syrup until you get a thin and runny consistency. 

9. Pour on on top of the tart to decorate and add berries if you prefer, Ugne used fresh figs and blueberries.