Raw Chocolate Mousse Tart

Raw Chocolate Mousse Tart
 
Raw Chocolate Mousse Tart this is a fantastic treat to serve your Vegan friends. Avocado replaces butter, cream, and eggs in this sinful tasting dessert—but no one will know. Very rich!
Author:
Recipe type: Dessert
Ingredients
  • 1½ cups unsweetened, shredded, dried coconut
  • ½ tsp. sea salt
  • 1½ cups raw macadamia nuts or walnuts (prefer walnuts cause cheaper)
  • 8 pitted medjool dates
  • Place the coconut, sea salt, and walnuts in a food processor fitted with the S-blade and process until the mixture resembles coarse crumbs. Add the dates and process until the mixture just sticks together. Press into a 9-inch shallow pie plate or tart pan. I like to make mini tarts for individual servings.
  • For the Chocolate Mousse Filling:
  • 8 pitted medjool dates, soaked 30 minutes and drained
  • ½ cup agave nectar or maple syrup
  • 1 tsp. vanilla extract, optional
  • 3 avocados, mashed (1½ cups)
  • ¾ cup unsweetened cocoa powder
  • ½ cup filtered water
  • Place the dates, agave nectar, and vanilla in a food processor fitted with the S-blade and process until smooth. Add the avocados, cocoa powder, and water, and process until smooth and creamy.
Instructions
  1. cups fresh raspberries, blackberries, blueberries for garnish (optional)
  2. Fill the crust with the mousse filling. Chill for at least 2 hours before serving.
  3. Covered with plastic wrap, Chocolate Mousse Tart will keep in the refrigerator for up to 3 days and in the freezer for up to 2 weeks. Top with fresh raspberries before serving, if desired.

 

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