Unless you live under a rock, you would have noticed the Pokemon Go craze recently. Pokemon has a special importance to me as I grew up with two brothers who loooveddd ‘computer’ games. We never really talked much as kids and still don’t as adults. However, we bonded over Sega, our latest Gameboy games, Nintendo 64 and computer games.
When Pokemon Go came out, I found out about it through my little brother before it even reached my friends or the masses. Unfortunately, I couldn’t join in this mythical game as my Samsung phone is too old to download the app (haha). I did, however, enjoy witnessing the humorous debates in the Facebook vegan world about whether catching these mythical creatures can be considered ‘vegan’. I also enjoyed seeing other vegans feeling confused about the craze about this game and what is the point of it all.
On a whim, I made these wholefood pokemon tarts as a fusion of my childhood memories of Pokemon and my current passion for healthy food. The recipe is kid-friendly and nut-free (nuts are banned in many Australian schools). There are no refined sugars, no gluten and the recipe can easily be adjusted to your taste preferences.The whole recipe can be created with a good food processor, a chopping board and a few other items you already have in your kitchen. My food processor is from Cuisinart and it is my most used kitchen item.
Each pokeball tart is filled with a chocolate avocado mousse which is ridiculously easy and delicious. And it’s made with wholefood ingredients that are easily recognisable! All you have to do is pop them into your food processor, process them and you’ve created a delicious filling!
The tart case and black tahini toppings are also made using the food processor.
Don’t be intimidated by all of the steps in the recipe. In case it looks a little complicated, here’s a step-by-step image of how I constructed the pokeball tarts.
And now, it’s time to play and catch some pokemon!
Chocolate Mousse Pokeball Tarts
- ¾ cup sunflower seeds
- ¾ cup desiccated coconut
- ¼ cup buckwheat
- ¼ cup cocoa or raw cacao powder
- 1 cup dates, soaked in water overnight
- 3 tbsp coconut oil
Chocolate mousse filling
- 2 small avocados
- ½ cup any light-coloured sweetener, such as rice malt syrup or maple syrup
- ¼ cup cocoa or raw cacao powder
- ¼ cup plant-based milk, such as almond, soy or coconut
- ¼ tsp vanilla bean powder or extract
- Pinch of salt and instant coffee, optional
- Raspberry chia jam: ½ cup raspberries + 1 tbsp chia seeds + rice malt syrup if desired
- Black topping: ½ cup sunflower seeds + ¼ cup dates, soaked in water overnight + 3 tbsp black tahini + 1 tbsp cacao
- Coconut frosting: ¼ cup coconut butter or oil + ¼ cup coconut cream + rice malt syrup if desired
- Prep tip: I used silicon cupcake moulds for this recipe as they allow easy removal of the tarts. If you don't have silicon moulds, lightly brush 8 cupcake moulds with coconut oil.
- For the tart case: Add all of the dry ingredients to a food processor and process until it forms coarse crumbs. Drain the dates and add to the food processor with the coconut oil. Process until combined. Press filling into the bottom and sides of the cupcakes moulds. Thoroughly wipe down the food processor with a paper towel for the next step.
- For the filling: Add all ingredients to the food processor and process until extremely smooth. Spoon mixture into tart cases and set aside tarts in the freezer.
- For the raspberry chia jam topping: Smash the raspberries in a small bowl with a fork until there are no big lumps. Add the chia seeds, optional rice malt syrup and a dash of water and mix thoroughly. Set aside
- For the black topping: Drain the dates and add all ingredients to the food processor. Whizz until thoroughly combined and forms a 'dough' like consistency. Scoop out dough onto a chopping board and use a rolling pin or jar to flatten until it's 5mm thick. Use a knife and circular object (such as mini cookie cutter) to cut out mini rectangles and circles. See above picture for examples.
- For the coconut frosting: Melt your coconut butter or oil and mix with coconut cream and optional rice malt syrup. Set aside.
- To assemble: Spread the raspberry chia jam on the top half of each tart and the coconut frosting on the other half. Arrange black tahini rectangles and circles in the middle of the tarts to resemble pokeballs. Use a piping bag (or clean fingers) to add a dot of the coconut frosting in the middle of each black circle.
- Enjoy immediately or set aside in fridge in an airtight container for up to 5 days.