Raw Avocado Chocolate Mousse Tart
Inspired by a raw chocolate tart I had at a function recently, I have been playing with this recipe to get it just right, and now it’s time to share the love!
I’m amazed at how the coconut oil creates a glossy glow and the avocado helps to make the mousse so creamy. For those who are not a fan of avocado, I promise you can’t taste it! And the kids will never know!
It’s simply decadent as is, but to mix things up, you can play with the flavour. I recently took 3 versions of this tart to a friend’s dinner party; including a mint, orange and coffee flavour. Although majority of the party said they wouldn’t usually go for choc-orange, we all agreed that the orange was really subtle and complimented the chocolate perfectly. I’m a mint kinda-girl, and always will be, so I definitely had a bigger slice of the mint-choc tart.
I’ve since made another version which I am completely sold on! Turkish delight! I added the smallest drop of rose oil to the mousse mixture and the flavour and fragrance was just so beautiful! Now I cannot decide between the choc-mint or the turkish delight. I guess I’d just have to have both!
What is your favourite chocolate flavour? Any other flavour suggestions? Comment below. I’d love to hear from you.
1¼ cups dried dates, soaked in warm water to soften
¾ cup nuts (I use a mix of almonds & cashews)
¾ cup seeds (I use a mix of sunflower & pumpkin seeds)
1 tablespoon raw cacao powder
1 teaspoon vanilla extract
Pinch of sea salt or Himalayan salt
1 large ripe avocado pear (just ripe, not too soft)
⅓ cup raw cacao powder
½ cup maple syrup or rice syrup
1 tablespoon coconut sugar (optional)
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
Pinch of sea salt or Himalayan Salt
MINT: A drop or two of peppermint essential oil
COFFEE: Add freshly ground coffee beans and a spoonful of freshly brewed black coffee (depending how strong you like it)
ORANGE: Finely grate or peel orange rind and mix into mixture. Add a few squeezes of the orange juice
TURKISH DELIGHT: Add one drop of rose oil (alternatively use rose water – but check the ingredients on the label)
Other flavour options – Add lavender, chilli, ginger, more salt, melted chocolate swirls or cacao nibs or decorate with berries
I use 4 mini fluted loose-base quiche tins. You could use 1 large quiche tin or a springform cake pan.
Add the nuts and seeds to your processor and process until chopped (I prefer it chunky, but you can process until fine).
Add soaked dates and pulse until chopped and combined with nuts and seeds.
Add cacao powder, vanilla extract and salt and process until the ingredients create a sticky crumble.
Transfer to your dish and press the crumble into a crust using your fingers. Cover the base and edges.
Place in fridge or freezer while you prepare the filling.
Spoon the avo out of the skin and add the avo flesh, as well as the other filling ingredients, to the processor and process until smooth.
FLAVOUR OPTIONS: Add your flavour of choice to the mixture.
I divide the mixture into 4 (one for each mini tart pan) and play with flavours – adding ground coffee beans and a drop of filtered coffee for a coffee flavour, a drop of rose oil for turkish delight, a drop of peppermint essential oil for mint and finely grated orange rind and a squeeze of orange juice for the chocolate orange flavour.
Spread the filling over the crust and smooth out with a spoon.
Place in the fridge until set (doesn’t take long).
Top with raspberries or your favourite toppings.
Serve and enjoy!
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