Chocolate “Moose”cakes

My son Alex came to visit last week. We are not sweet fans but since life only involves seeing him a week or so here and there after 18 years of life together non-stop… well, I’m thinking chocolate. Am I bribing him? LOL

Why not enjoy a treat since we are both athletes and fit? And we ate our veggies first?

Almost fudge but not quite… These are amazingly simple and a “knock-off” from the Hail Mary’s that are amazing but I can’t buy these in Anchorage. No bake, and highly portable. Actually, they rival some of the finest deserts in fancy restaurants. But for Alex and I they were just the ticket for an afternoon of hanging out on the deck. And I highly recommend these if your valentine’s tradition revolves around chocolate.

Makes 10 individual cakes

Ingredients:

Crust
1 cup almond flour
½ teaspoon sea salt
¼ cup raw cacao powder
¼ cup coconut oil (warmed to a liquid)
1½ Tablespoon maple syrup

Mousse filling:
½ cup coconut oil (warmed to a liquid)
3 Tablespoons coconut milk
⅓ cup maple syrup
1 cup raw cacao powder

Preparation:
1. Coconut oil is a solid at room temperature. To melt and make it usable, bring a small pot of water to a boil and then set aside. Place the jar of coconut oil in this pot for about 10 minutes. If it is not completely melted that is fine, just pour off the amounts you need.
2. For the crust, combine all ingredients in a medium bowl using a whisk. Stir until well mixed and slightly sticky.
3. Press about 1 Tbs of crust mix into a mini muffin tin. Use your fingers to press it up the sides equally thick over the bottom.
4. Place in the refrigerator while you make the filling.
5. Combine all filling ingredients in a medium bowl. The filling will be thick and smooth.
6. Pull the shells from the fridge and fill each tart to the top with filling.
7. Place tart pan in the freezer and let set for at least 30 minutes. Serve garnished with fruit, or plain, or …

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