Melt 60 gr vegan butter and mix with 120 gr blistered Naturally Granola Floral Figal and 1 tbsp cocoa powder. Divide and press into the small cake tins. Let them set in the fridge.
For the salted caramel: put 100g light brown sugar, 2 tbsp oat milk and 4 tbsp vegan butter in a pan. Stir through, heat over medium-high heat and wait for it to bubble.
Add 1 teaspoon vanilla essence and ½ teaspoon salt, stir and pour into a flat bowl. Set aside to cool.
Save the caramel pan!
Put a layer of water in your caramel pan and put it on low heat. This is the basis of your au bain marie, plus it dissolves the caramel and makes the pan easy to clean later. WIN!
Take a mixing bowl large enough to stand on top of your caramel pan, without it touching the water. This is the top of your au bain marie.
Strain a large can (400 gr) of chickpeas, but collect the liquid. That's the part we need.
Weigh it into your mixing bowl (it will be about 150g) and add an equal amount of chopped dark chocolate and about 45g of sugar. Heat this au bain marie until the chocolate is melted.
Beat the chocolate mousse mixture with a mixer or even better, a stand mixer. It may take 5-10 minutes, but don't run. When it starts to solidify, it solidifies quickly!
While the chocolate mousse is whipping, remove the cake bottoms from the mold and apply a thin layer of caramel. Then put a thick layer of chocolate mousse on top and finish with some Maldon flakes.
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