the best chocolate mousse tart you’ve ever tasted (especially if you like avocados!)

NutriSue - vegan chocolate mousse torte

This is a favourite of mine and is a great dessert when you have dinner guests. When I serve this, I don’t tell people what’s in it until they’ve tasted it. They’re amazed that it’s dairy free and made with avocados! I often make just the mousse, skipping the crust. It’s a quick, easy way to use up avocados that are getting too ripe.

crust
1 cup walnuts
2 tbsp coconut oil
7 dates, pits removed
pinch of salt

  • process walnuts, coconut and salt till crumbly.
  • add the dates and process till it starts to bind together.
  • the mixture should hold together.
  • add the mixture to a tart pan with a removable bottom.
  • evenly distribute, pressing down the bottom and the sides.
  • the sides should be about ½ inch thick.
  • refrigerate until firm (about 1 hour).

mousse filling
1/2 cup pitted dates, soaked (I’ve soaked mine for 10 minutes in cool filtered water and kept this water to use as the ½ cup of water below)
1/2 cup organic agave nectar or maple syrup
1 tsp vanilla extract
1 1/2 cups mashed avocado (3 avocados)
3/4 cup unsweetened cocoa powder
1/2 cup water

  • place the dates, agave, and vanilla into a food processor fitted with the ‘S’ blade and process until smooth.
  • add the avocado and cocoa powder and process until creamy.
  • stop occasionally to scrape down the sides of the bowl with a rubber spatula.
  • add the water and process briefly.
  • fill the tart shell with the mousse.
  • serve the tart chilled or at room temperature.

You can store the mousse in a sealed container in the refrigerator for up to 3 days or in the freezer for two weeks, but I bet you’ll eat it all before then!

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