Go Mag | Issue 66

Chocolate Mousse Tart From Nourish in 5 by Amy Lee

At Go Vita, we are big fans of Loving Earth and Tony’s Chocolonely, two ethical chocolate brands that are on a mission to make a difference and to end modern slavery and child labour in the cacao industry. Read on to discover how they are changing the world, one chocolate bar at a time. Loving Earth: This Melbourne-based company makes plant-based chocolate, using the highest quality Peruvian cacao beans which have been regeneratively grown in the Amazon by the Kemito Ene co-operative of Peru. This indigenous community grows their crop as they have for generations, using traditional methods to protect and regenerate hectares of forest. Loving Earth has been working with the Kemito Ene for over a decade, watching them go from strength to strength with each harvest. For the Kemito Ene, the cacao harvest is a culturally sensitive source of income, native to the area. It means the co-operative does not need money from loggers or coca (cocaine) growers, which are two of the main sources of destruction of the forest. Loving Earth does not use cacao grown through child slavery. Degrading practices like these are just another reason to make sure you know what kind of world you are supporting with your dollar. Tony’s Chocolonely: Right now illegal child labour and slavery exist on cocoa farms in West Africa, a direct result of the unequally divided cocoa chain. Tony’s Chocolonely

A protein-packed chocolate tart with a secret superfood ingredient: tofu! Don’t worry, you won’t taste it - the ingredients will transform into a rich, velvety mousse that tastes naughty (but isn’t!) You can buy your own base if you don’t want to make your own; however this base only has three ingredients, and it is ridiculously easy to make. Ingredients Base • 2 cups (250 g) walnuts • 1 heaping cup (approximately 16) dates*, pitted • ¼ cup Organic Road Raw Cacao Powder Mousse • 1 block (90 g) Dark Chocolate, melted • 1 can Organic Road Coconut Cream, frozen for 1 hour • 1 packet (400 g) Silken Tofu • ½ cup Organic Road Maple Syrup • 1 teaspoon vanilla essence Topping • Pomegranate seeds Method To make the base, pulse the walnuts and cacao into flour in a food processor. Add the dates and process until the mixture sticks together. Press into a tart pan or cake tin. To make the mousse, blend all the mousse ingredients, pour into the base and freeze for 1-2 hours, or refrigerate overnight. Top with pomegranate seeds to serve. * Soak dates in boiling water for 10 minutes if they are dry.

aims to change that, with 100 percent modern slavery-free chocolate – not just for their brand, but for all chocolate worldwide – via their unique sourcing plan.

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