for 8 pieces

Chocolate mousse

150 g	vegan dark chocolate, finely chopped
1 tin	chickpeas (approx. 400 g)
50 g	sugar

Pastry dough

250 g	half-white flour
2 tbsp	cocoa powder
2 ½ tbsp	sugar
½ tsp	salt
120 g	vegan butter substitute, cold, cut into pieces
½ dl	water

To serve

30 g	hazelnuts, roasted, coarsely chopped
50 g	vegan dark chocolate, shaved

How it's done

Chocolate mousse

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, stir until smooth. Drain the chickpeas, retaining the aquafaba in a bowl (yields approx. 140 g). Set the mixer to the highest setting and use the whisk attachment to beat the aquafaba for approx. 5 mins. until stiff. Gradually add the sugar, continue to beat until the foam turns glossy. Carefully fold the foam into the chocolate using a spatula. Transfer the mousse to a disposable piping bag, leave to set in the fridge for approx. 1½ hrs.

Pastry dough

Mix the flour, cocoa powder, sugar and salt in a bowl. Add the butter substitute and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Divide the dough into eight portions, press into the prepared tins, pull upwards around the edge. Prick the bases firmly with a fork.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tart bases from the tins and leave to cool completely on a rack.

To serve

Cut off the tip of the piping bag at an angle. Pipe the mousse into the tart bases in a wavy design. Top with the nuts and chocolate shavings.

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