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Posted on by Macro Mike

Hazelnut Caramel Tart
with Vanilla Mousse

Created by: @the.lyons.life

Wowza! Take your next dinner party to the next level the healthy way with this vegan hazelnut caramel tart with vanilla mousse starring our Macro Mike Chocolate Hazelnut Protein and delicious Macro Mike Almond Butter. Its totally plant based, gluten free, dairy free and so tasty you can wow your guests, family or hey just wow yourself!


ingredients

BASE:

CARAMEL:

MOUSSE:

  • 100g / Coconut cream solids
  • 100g / Cream cheese, vegan
  • 1tsp / Vanilla extract
  • 15g / Maple syrup, sugar free
  • 10g / Coconut flour (optional)
  • 1tsp / Butterfly pea powder

steps

Lightly oil a 22cm cake tin and line with parchment paper.
 
Base: In a large bowl, combine dry ingredients for the base.
 
Stir to combine.
 
Add wet ingredients and mix until well combined and the ingredients start to hold together.
 
Transfer to your cake tin and press down firmly until flat and it covers the base entirely.
 
Set aside.
 
Caramel: Without washing, combine all ingredients for the caramel layer into your mixing bowl.
 
Stir well until all dry ingredients are thoroughly mixed and all lumps are removed.
 
Your caramel should be nice and thick and glossy.
 
Using a s patula (dampened if needed) transfer your caramel to the tin, spreading it evenly over the base.
 
Set aside.
 
Mousse: Wash your bowl or use a new bowl for your mousse layer.
 
Combine all ingredients except the coconut flour into your bowl.
 
Use a whisk to whi p your mousse.
 
Mixing until light and fluffy.
 
If you’ve used vanilla beans you may not wish to use coconut flour to thicken, if you used a liquid extract you can add your coconut flour now. (Remember this is totally optional).
 
Pour vanilla mousse over your caramel layer and using a spatula or back of a spoon spread it evenly.
 
Place in the freezer or fridge to set.
 
Your Choc Hazelnut Caramel Tart with Vanilla Mousse will keep in the fridge for up to 5 days, or in the freezer for months!
 
To serve, top with fresh edible flowers or toppings of choice.
 
Serves 16. Macros: P 7g, C 10g, F 12g 171 cals
 

goodies in this recipe!!

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