Allergen Free Cooking
Allergen Free Cooking
  • Home
  • About Us
  • Recipes
    • Soups & Broths
    • Starters & Dips
    • Snacks & Smoothies
    • Desserts & Ice-creams
  • Useful Websites
  • ebook
  • Blog
  • Reviews
  • Buy Book
  • More
    • Home
    • About Us
    • Recipes
      • Soups & Broths
      • Starters & Dips
      • Snacks & Smoothies
      • Desserts & Ice-creams
    • Useful Websites
    • ebook
    • Blog
    • Reviews
    • Buy Book

  • Home
  • About Us
  • Recipes
    • Soups & Broths
    • Starters & Dips
    • Snacks & Smoothies
    • Desserts & Ice-creams
  • Useful Websites
  • ebook
  • Blog
  • Reviews
  • Buy Book

Delightful Desserts: A Visual Feast

Dairy Free Cupcakes

    DARK CHOCOLATE STRAWBERRY TART

    Recipe

    Ingredients


    1 1/2 cups (150 grams) Graham Cracker Crumbs (can also use crushed Digestive Biscuits/or Gluten-Free Biscuits)

    5 - 6 tablespoons (70 - 84 grams) unsalted dairy free  butter, melted

    8 ounces (225 grams) semi sweet or bittersweet dairy free chocolate, finely chopped

    3/4 cup (180 ml/grams)  whipping cream (I used Plant based Elmlea Double Creamt)


    Garnish:

    Fresh Strawberries


    Method

    Preheat your oven to 350 degrees F (180 degree C). Lightly butter, or spray with a non stick vegetable cooking spray, a 9 inch (23 cm) tart pan with a removable bottom. (Can also use an 9 inch (23 cm) spring form pan.)


    Graham Cracker Crust: In a bowl, mix together the graham cracker crumbs and melted butter. Press onto the bottom and up the sides of your tart pan. Bake in the preheated oven for about 8 to 10 minutes or until set and lightly brown. Remove from oven and place on a wire rack to cool completely before adding the filling.


    Place the chopped chocolate in a medium sized heatproof  bowl. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a couple of minutes. Then gently stir until smooth. Pour the chocolate filling into the baked and cooled crust, smoothing the top with the back of a spoon or an offset spatula. Cover and refrigerate for at least 6 to 8 hours, but preferably overnight.


    You can cut into slices and serve with fresh strawberies and whipped cream on the side.


    Serves about 12 - 14 people.





    EGGLESS AQUAFABA MOUSSE

    Aquafaba Chocolate Mousse - Dairy Free

    Eggless chocolate mousse

    Made only from 3 ingredients

    3 Ingredient Chocolate mousse

    from Magical aquafabba

    The bean water................................................

    Vegan Chocolate Mousse

    Read the blog

    Check out the recipe in the blog post!

    Make aquafaba mousse

    The Recipes

    Dairy Free Chocolate Cupcakes

    Read the blog

    Check out the recipe in the blog post!

    Make Dairy-Free Cupcakes

    Copyright © 2020 Allergen Free Cooking - All Rights Reserved.


    Powered by GoDaddy

    This website uses cookies.

    We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

    DeclineAccept