Creamy Chocolate Avocado Mousse Tarts with Almond Crust

Allergens

Tree nuts (almonds)

Ingredients

• 1 1/2 cups raw almonds
• 6 Medjool dates, pitted
• 1/4 teaspoon sea salt
• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/3 cup coconut milk
• 1/3 cup maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 cup dark chocolate, chopped

Instructions

1. In a food processor, blend almonds until they resemble fine crumbs. Add dates and salt pulse until the mixture sticks together when pressed. Press into the bottom of six tart pans or molding rings. Chill in the fridge while preparing mousse.
2. In another food processor, blend avocados, cocoa powder, coconut milk, maple syrup, and vanilla until smooth. Stir in chopped dark chocolate. Spoon this mixture evenly over the chilled crusts. Smooth the tops with a spatula.
3. Freeze tarts for at least 4 hours or until firm. Garnish with fresh berries or shaved chocolate before serving.

Chef’s Insight

This dessert is perfect for those looking for a healthier alternative to traditional chocolate mousse tarts while still indulging in rich flavors.

Notes

Be sure to use ripe avocados for a creamy mousse texture.