Delectable Chocolate Mousse Tart with Raspberry Coulis

Allergens

Nuts, Coconut

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup cocoa powder
• 1/4 cup coconut oil, melted
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups dairy
• free dark chocolate chips
• 1 1/2 cups coconut cream
• 1 1/2 cups fresh raspberries
• 1/4 cup water
• 2 tbsp maple syrup
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine almond flour and cocoa powder. Add melted coconut oil, maple syrup, and vanilla extract. Mix until well combined and a dough forms.
3. Press the dough evenly into the bottom and up the sides of a 9 inch tart pan with a removable bottom.
4. Bake for 12 15 minutes or until firm and set. Allow to cool completely on a wire rack.
5. In a double boiler, melt the dairy free chocolate chips. Once smooth, slowly whisk in the coconut cream. Set aside to thicken slightly.
6. For the raspberry coulis, combine raspberries, water, maple syrup, and lemon juice in a blender. Blend until smooth, then strain through a fine mesh sieve to remove seeds.
7. Once the tart shell is cooled, pour the chocolate mousse into the crust and spread evenly. Refrigerate for at least 4 hours or until set.
8. When ready to serve, drizzle raspberry coulis over the top of the chocolate mousse layer. Slice and enjoy!

Chef’s Insight

Ensure the crust is fully baked and cooled before adding the chocolate mousse layer.

Notes

For a more intense chocolate flavor, use dark chocolate with at least 70% cacao content.