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!

Serves: 8 
Prep Time: 10 minutes 
Fridge Time: 2 hours 

Ingredients: 

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

Directions: 

  1. Melt the chocolate with the microwave until melted and combined. 
  2. In a large blender, add the chocolate mixture, coconut cream, dates, strawberries and mustard. Blend for 1 minute. 
  3. Pour the mixture into the pastry pan and place into the fridge to set. 
  4. Remove, top with strawberries and serve.