Hey guys! Salut! This is Alex So you know on special occasions like, for example, Valentine’s Day when you want to truly treat someone very special to you The best would not be to go out and buy some shitty food, it would be to make something. And if possible, to cook something sweet. That’s why you get the best point. If you want to see other keen community creators sharing their original ideas for that special moment, hit the playlist at the end of the video. Guess what. We are not all 3 Michelin star chefs. That’s why I made myself a challenge. Make a fancy sweet dessert that can be prepared by ANYBODY and that can be EATEN by anybody. It doesn’t sound so, but it’s a bald statement. Woa, woa, woa, woa. Just don’t worry, don’t. It’s me, it’s gonna be fine. In this recipe we will use no oven, no scale, no measuring cup, no spatula, no stand mixer, no food processor, no whisk and just for the fun, no knife. Only super basic stuff and widely available as well. With this minimal equipment we’ll make a dessert with no gluten, no lactose and no animal products. I know it would be easier to say vegan, but it’s the NO chef challenge. So I gotta say NO something. So anyway, first off, let’s make a no bake crust. Using a bowl ans double layer of aluminium foil make a mold. Trim off the edges and make it clean. Then you need 5 dates and about 30 almonds. Do as you like, but just chop those finely. Then, bash the almonds. Finally, combine these until you get a nice paste. Flatten it out using 2 layers of plastic wrap. Press it down in the mold gently, but firmly. Then make it even and a bit more solid using the leftover bits. Back in the mold and in the freezer it goes until we need it. And that’s basically the crust down; I told you, everyone can do it. But now we need to tackle the chocolate mousse using no eggs and no dairy products. Wow, WOW! Get the liquid out of a can of chickpeas. It’s called aquafaba and it surprisingly behaves like egg whites. Trust me, shut up, stop. Nobody will feel any chickpeas at all at the end. In a very clean bowl whisk the aquafaba with a bunch of forks. Gradually add 3 tablespoons of sugar. Keep in mind that even with a stand mixer and a proper whisk attachment it’s not easy to get firm peaks. So with your forks you’re gonna need time and efforts. Fill the bowl with dark chocolate bits and cook them in the microwave for about 30 seconds up to a minute. It must be about melted. Now drop a tablespoon of mousse in the chocolate just to loosen it first. Again. And again. Then gradually add this into the mousse itself. Do not stir like a maniac, just gently fold that mixture. Now fill the crust with it. And back in the freezer it goes. In needs at least one hour, maybe 2, to set up. And now we are going to do spun sugar. Which is a fancy name for – everything is fancy, caramel garnish. In a bowl mix 2 tablespoons of sugar, one tablespoon of water and one tablespoon of corn syrup. Con syrup will make your life easier, but it can be replaced by another tablespoon of sugar. Cook that in the microwave for about 2 minutes or until it is slightly golden. Grease a layer of aluminium foil. Let the caramel cool down a bit. And then, as soon as it gets less runny and a bit more sticky, grizzle that in a grid pattern. So I guess, if you are super motivated, you could also make a bowl, drizzle the caramel in and make a nest. But in my opinion, it’s a lot of work… it’s not worth it. And now to the almond cream. So I wanted to… I, I… I tried… I just bought some at the store. Boo! That’s disappointing, you’re a sha… Yeah, maybe, but at the end of the day, if you truly want to make it you can, I guess, make a dairy free, vegan creme anglais in the microwave. But I think it’s just over-complicating the whole recipe. So why not just go for something easy for once? You know, relationships are complicated, this should be just sweet. And now it’s time to dress-up the plate. Using a dark plate is always fancier. Place the tart on one side, add a bit of salt, a few shavings of chocolate, a dollop of cream on the other. And then draw a swoosh line with your spoon. Now place the caramel garnish on the side. And voilà! You’ve got a crunchy and dense crust, smooth, silky mousse texture, a strong enjoyable chocolate flavour with a bold aftertaste. Finally, you’ve got a delightful crispiness from the caramel brittle. So guys, that’s it.Give it a thumbs up and share that over instagram, facebook, twitter, #spreaditlikebutter. Click subscribe, ’cause I make new videos every week and it’s always about sharing my, teaching, understanding, or learning If you wanna see what the other creators have done, hit the playlist at the end of the video. But in the meantime, take care. Bye-bye! Salut!