CHOCOLATE MOUSSE TARTS

 
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Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE

AUTHOR NOTES

In what other world can we create a luscious, creamy, sweet dessert entirely from raw nuts and fruits that looks and tastes THIS good? This is it, folks – welcome to the best place ever.

I am very pleased with how this recipe turned out. I wasn’t sure I’d be able to recreate the classic dessert. I think this would probably taste equally mind-blowing if you used macadamias instead of pine nuts. I used cold-pressed coffee for the ladyfingers and the combo of the coffee plus sweet vanilla cream plus cacao powder on the top is pure bliss.

SERVES:   2 – 4 (Use 2 mini 4 inch tart tins)

PREP TIME:  20 Minutes + Setting Time

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

INGREDIENTS 

Crust:

  • 3/4 cup Oats, Buckwheat Groats or Nuts

  • 3/4 cup Raisins

  • 1 heaping tbsp Cacao Powder

  • 1 tsp Cinnamon (optional)

Lemon Cashew Cream:

  • 1 cup soaked Cashews

  • Juice from 1 Lemon

  • 1-2 tbsp Coconut Nectar

  • Pinch of Himalayan Pink Salt

Chocolate Mousse:

  • 1 Avocado

  • 1 cup Dates

  • 1 tsp Vanilla Extract

  • 1-2 tbsp Cacao Powder

  • 1 cup Water, more or less as needed

  • 1 tbsp melted Coconut Oil

 EQUIPMENT 

Vitamix or Blender of Choice

Food Processor

DIRECTIONS

Crust: Pulse the oats, buckwheat groats or nuts in a food processor until they turn into crumbs. Add the rest of the ingredients and pulse until it all sticks together. Press into two lined tart tins and put in the fridge.

Cashew Cream: Blend all the ingredients until smooth. Set in the fridge.

Mousse: Blend all the ingredients until smooth. Spread into the bottom of your tart crusts and cover with the cashew cream. Put back in the fridge overnight or for at least a couple hours. Dust with cacao and serve!

 
Stacey Christie