Raw chocolate mousse tarts | Gluten-free raw vegan dessert

I always considered myself a chocoholic but chocolate mousse was the one chocolate dish that never really did it for me. It reminded me of soft serve ice cream, something I could never stomach (pun intended given I later found out I was lactose intolerant).

I discovered chocolate avocado mousse years later and it still underwhelmed me, this time, for different reasons. Then one day, I got it right.

Full disclosure, this recipe started as a jaffa tart. Halfway along the way, I realised I had created the perfect vegan chocolate mousse, not too rich, not too bitter, not too sweet and – best of all – not too avocado-tasting. Realising I had well and truly outdone myself, I dumped my jaffa tart and pursued my new love: chocolate avocado mousse.

Speaking of love, it’s Valentine’s Day (well, almost) and since I’m not good at expressing how much I love a person in words, I put it all in a tart.


Raw chocolate mousse tarts | Gluten-free raw vegan dessert
Makes 4 individual tarts (each one serves two), or 1 large tart

3/4 cup raw cashews
1/4 cup raw buckwheat groats
5 medjool dates, soaked to soften
4 large avocados, skin and stone removed
2 1/2 cup water (or replace with coconut water and omit coconut water powder below)
1 tbsp coconut water powder
1/2 cup cacao powder
1/2 cup maple syrup
1/4 cup orange juice
1 tsp vanilla extract
A pinch of salt

Blitz cashews, buckwheat and dates in a food processor for 10-15 seconds, until broken down and starting to stick together. Line the base of your tart tins (or tart tin, if making 1 large tart) and pop the bases in the freezer to chill while you make the mousse.

Next, add avocado, water + coconut water powder, cacao powder, maple syrup, orange juice, vanilla and salt to a high-powered blender and blend until combined. Add a small amount of additional water if mix is too thick and becomes troublesome to blend.

Remove your bases from the freezer and pour the avocado on top, filling it just under the top of the tin rounds. Place in the freezer for around 2-3 hours (slightly longer if making 1 large tart).

Remove from freezer and plate. I serve mine with a sprinkle of beetroot powder over the top.


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