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.
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).
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!