I received the most delicious chocolate bars and I wanted everyone to know about it!
When we talk about Ombar chocolate, we talk about sugar-free, vegan but especially about raw delicious chocolates.

They are so cute and lovely packed and so colourful that it’s difficult not to finish them once you have opened them.
This chocolate cake is my elder daughter’s preferred chocolate mousse cake so we enjoyed it for birthday this year too.

For the base:
80 gr speculoos cookies
2 TbSp roasted sesame seeds, ground
2 TbSp coconut oil

For the mousse:
230 gr ombar chocolate, melted
40 gr coconut oil
4-5 dates
3 TbSp coconut yougurt
2-3 TbSp raspberry jam (or another jam that you like)
Aquafaba from a 400 gr chickpeas

Grind the speculoos cookies and mix them with the ground sesame seeds. Add the coconut oil and a little bit of water just to get a thick paste which holds together. Press the mixture into the bottom of a mold (diameter 20 cm) lined with parchment paper, and set aside whilst preparing the mousse.
To make the mousse, mix in a blender all the ingredients except the aquafaba. Pour the mixture into a bowl. Blend the aquafaba with a little bit of salt in a different bowl and then add very carefully to the chocolate mix. Pour the mousse on the speculoos base and decorate the tart with some chocolate cacaonibs. Put the tart in the fridge overnight.