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Snacking on Sweet Bones: The Cookbook

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If you’ve ever been to Sweet Bones in Braddon, you’ll immediately understand why I was so excited to get my hands on the cookbook.

And if you haven’t, I’m here to tell you that you’re missing out on a whole world of Tex-Mex brunch delights and glorious baked goods.

Since 2012, Emily and Russell Brindley have continued to change the face of food in the capital by offering a completely vegan menu that actually tastes good. Their cinnabons have a cult following, and their Bacon Cheeze Burger must be eaten to be believed. Now, they’ve spilled all their secrets in a cookbook released by local independent publisher Seed Press.

But it’s not all coconut bacon and cauliflower popcorn. The cookbook also lays out the basics that make the Sweet Bones philosophy different, from salsa to salads and even a chapter on vegan kids food. There’s also a whole desserts chapter, plus the iconic smoothie recipes that Sweet Bones fans know and love.

We’ve selected the Chocolate Mousse Tart to give you a taste of what you an find between the covers of what has become our new vegan bible. You can pre-order your own copy on the Sweet Bones website.

Chocolate Mousse Tart



  • 1⁄4 cup sugar
  • 1⁄8 cup cocoa powder
  • 6 Oreos
  • 6 nice biscuits (or Graham crackers) 3 tbsp margarine


  • 600g silken tofu, drained
  • 1⁄2 cup maple syrup
  • 1⁄4 cup coconut cream
  • 1⁄4 cup coconut oil
  • 3 1⁄2 cups dark chocolate chips


Preheat oven to 180°C.
Combine the sugar, cocoa powder, Oreos and biscuits into a food processor and blend until it is a sand like powder.
Spoon in the margarine and pulse until it comes together.
Line a nine-inch spring form pan with baking paper. Place your mixture into the pan and evenly press until smooth and even.
Bake for eight to 10 minutes, then remove from oven and set aside.
In a high-powered blender, process the silken tofu, maple syrup, and coconut cream until it is slightly warmed from the blending process. is will avoid clumping once you add the remaining ingredients.
Melt the coconut oil in a pot and keep in a warm place.
Boil water in a medium saucepan. Place a large mixing bowl over the water and add your chocolate chips. Stir until completely melted.
Gradually add the coconut oil to your silken tofu mixture
while blending. Once combined, gradually add the melted chocolate through the feed tube while the blender is on low speed. Do this until all chocolate is incorporated.
Make sure to occasionally pause the blender scrape down the sides so your mousse is not lumpy. Mix until the mixture is smooth and shines.
Pour over your cooked base and let sit in the fridge to set overnight. Garnish with berries, nuts and melted chocolate.

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