Vegan Raspberry Chocolate Mousse Tarts with Coconut Crust
Discover this exquisite vegan dessert recipe for Vegan Raspberry Chocolate Mousse Tarts with a coconut crust that combines the richness of dairy-free chocolate and tangy raspberries. This plant-based delight is perfect for special occasions or dinner parties, and it's sure to impress your guests with its luscious flavors and elegant presentation.
Allergens
Tree Nuts (almonds)
Ingredients
- 1 1/2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon sea salt
- 2 cups dairy
- free chocolate chips
- 1 1/2 cups full
- fat coconut milk
- 1 tablespoon agar agar powder
- 2 cups fresh raspberries
- Optional: Vegan whipped cream for garnish
Instructions
- Prepare the coconut crust by mixing almond flour, shredded coconut, melted coconut oil, maple syrup, and sea salt in a bowl until well combined.
- Press the mixture into four 4 inch tart pans with removable bottoms, ensuring an even layer. Chill the crusts for 30 minutes in the refrigerator.
- In a double boiler, gently melt the dairy free chocolate chips and allow them to cool slightly.
- In a separate bowl, whisk together coconut milk and agar agar powder until well combined. Add this mixture to the melted chocolate, stirring until smooth and well incorporated.
- Gently fold in 1 cup of raspberries into the chocolate mixture, being careful not to overmix and break the berries.
- Pour the chocolate mousse filling into each tart crust, filling them to the brim. Chill for at least 4 hours or until set.
- Before serving, garnish with remaining raspberries and a dollop of vegan whipped cream if desired.
Chef’s Insight
Be careful not to overmix the chocolate mousse filling to preserve the luxurious, velvety texture.
Notes
Use a double boiler to melt the chocolate gently and avoid burning it. - Agar agar powder helps create a firm, mousse-like texture without using eggs or gelatin.