Ever thought to put @mailleaustralia dijon mustard into a chocolate tart?? IT’S DELICIOUS! It gives it a real zingy, earthy flavour that balances with the sweetness from the chocolate. It's a perfect little plant based treat for the weekend, becuase we all need some chocolatey goodness when we open up the fridge haha!
Prep Time: 10 minutes
Fridge Time: 2 hours
1 pasty flan pan (or 8 mini pastries), baked blind
½ cup coconut cream
200g cooking chocolate
¼ cup coconut oil
5 medjool dates
½ cup strawberries (extra for topping!)
2 tsp Maille Dijon mustard
- Melt the chocolate with the microwave until melted and combined.
- In a large blender, add the chocolate mixture, coconut cream, dates, strawberries and mustard. Blend for 1 minute.
- Pour the mixture into the pastry pan and place into the fridge to set.
- Remove, top with strawberries and serve.