This recipe came about when I had two very ripe avocados and I did not want to make guacamole since I didn’t have any cilantro. I also wanted to make something different with those two avocados. That’s when I thought of making avocado mousse. I had some fresh dates I wanted to use up as well which is why I ended up making a mousse tart. The combination was amazing so today I will be sharing with you my avocado and dark chocolate mousse tart. This avocado and dark chocolate mousse tart is vegan, dairy-free, gluten-free, grain-free, soy-free but full of flavour and richness. Also, trust me when I say that no one will ever know that there are two full avocados in this tart. The avocado gives this mousse a lot of creaminess and richness which is normally achieved by using heavy-cream in traditional mousse recipes. The crust which is made only of walnuts, dates and Himalayan pink salt pairs perfectly with this deep dark chocolate mousse. Give it a whirl, even if you are not a fan of avocados, because this is a definite crowd pleaser. It is also quite simple to make if you do have a food processor on hand.

Here are the steps to making this avocado and dark chocolate mousse tart:

In the bowl of your food processor, place the walnuts, fresh dates and Himalayan pink salt.

Pulse for about 60 to 90 seconds until the walnuts and dates are finely chopped and hold together when you press the mixture between your fingers.

Generously spray a 9 inch tart pan with non stick cooking spray or grease with the oil of your choosing.

Since the mixture contains dates, you want to make sure your pan is well coated in order to ensure you can easily remove your tart from the pan once chilled.

Pour out the crust mixture into your prepared pan. Using your hands, evenly spread the mixture around the pan then firmly press it along the sides of the pan and on the bottom as well. Place the crust into the fridge to firm up while you make the mousse.

Wash and dry the bowl of your food processor since we will be using it to create the mousse.

In a small sauce pan, place the coconut cream, dark chocolate and Himalayan pink salt.

Place over low heat and stir until completely melted. Keep a close eye on the mixture throughout this step since chocolate can burn very quickly and there is no way to save burnt chocolate.

In the bowl of your food processor, place the avocado, maple syrup, cocoa powder and the melted chocolate, salt and coconut cream mixture.

Pulse a few times to get the mousse going then let the food processor run for about 30 seconds or until the mixture is completely smooth. Scrape down the sides of your food processor to make sure everything is well blended then blend for another 15 seconds.

Remove your crust from the fridge. Pour in the avocado and dark chocolate mousse. Spread evenly around the crust then place the avocado and dark chocolate mousse tart back in the fridge to set for a minimum of 2 hours.

Once completely set, top with some chopped walnuts if desired.

Serve and enjoy.

AVOCADO AND DARK CHOCOLATE MOUSSE TART

Prep Time 2 hours 35 minutes

Servings 8 servings

Author Véronique - adashofwholesome.com

Ingredients

For the crust:

1 1/2 cups walnuts
1 cup fresh Medjool dates , coarsely chopped
1/2 tsp Himalayan pink salt , or sea salt

For the mousse:

1/2 cup coconut cream *see recipe note
100 grams dark chocolate, 70 or 75% , dairy-free if you would like to keep it vegan
1/2 tsp Himalayan pink salt , or sea salt
2 ripe avocados , medium (about the size of a baseball)
6 tbsp. maple syrup
1/4 cup cocoa powder

For garnish:

3 tbsp. chopped walnuts

Instructions

In the bowl of your food processor, place the walnuts, fresh dates and Himalayan pink salt.
Pulse for about 60 to 90 seconds until the walnuts and dates are finely chopped and hold together when you press the mixture between your fingers.
Generously spray a 9 inch tart pan with non stick cooking spray or grease with the oil of your choosing. Since the mixture contains dates, you want to make sure your pan is well coated in order to ensure you can easily remove your tart from the pan once chilled.
Pour out the crust mixture into your prepared pan.
Using your hands, evenly spread the mixture around the pan then firmly press it along the sides of the pan and on the bottom as well.
Place the crust into the fridge to firm up while you make the mousse.
Wash and dry the bowl of your food processor since we will be using it to create the mousse.
In a small sauce pan, place the coconut cream, dark chocolate and Himalayan pink salt.
Place over low heat and stir until completely melted. Keep a close eye on the mixture throughout this step since chocolate can burn very quickly and there is no way to save burnt chocolate.
In the bowl of your food processor, place the avocado, maple syrup, cocoa powder and the melted chocolate, salt and coconut cream mixture.
Pulse a few times to get the mousse going then let the food processor run for about 30 seconds or until the mixture is completely smooth.
Scrape down the sides of your food processor to make sure everything is well blended then blend for another 15 seconds.
Remove your crust from the fridge.
Pour in the avocado and dark chocolate mousse.
Spread evenly around the crust then place the avocado and dark chocolate mousse tart back in the fridge to set for a minimum of 2 hours.
Once completely set, top with some chopped walnuts if desired, serve and enjoy.

Recipe Notes

Coconut cream can be found in the health food section of most grocery stores. I like to buy my coconut cream from Farm Boy or Whole Foods. If you are unable to find a can of coconut cream, I recommend buying 3 cans of full-fat coconut milk and placing them in the fridge the night before you plan on making your tart. Two cans should be enough for a ½ cup of coconut cream, but I recommend buying 3 just in case. When you will be ready to make your mousse, open the can and remove only the thick white part which should be right at the top of your can. When you chill a can of coconut milk, the cream will float to the top and solidify where as the water will stay liquid and go to the bottom of the can. Chilling your can will make it easier for you to scoop out the cream without any of the water. You can either discard the water or use it in your smoothies which is what I like to do.