Chocolate Mousse Berry Tarts

Name: Chocolate Mousse Berry Tarts
Prep time: 15 min
Cook time: 45 min
Yield: 3
Cuisine: American
Ingredients: 1/2 cup oat flour; 1/4 cup walnuts; 2 Tbsp almonds; 2 figs ((dried)); 1 Tbsp almond milk ((unsweetened)); 1 Tbsp walnut oil ((or other preferred oil)); 1 tsp vanilla extract ((pure)); 1 avocado; 2 Tbsp maple syrup ((pure)); 1 Tbsp coconut oil ((extra virgin)); 1 Tbsp lucuma; 1 Tbsp cacao powder; 1 Tbsp dark cocoa powder; 1 tsp vanilla extract ((pure)); 1 handful raspberries ((frozen)); 1 handful blueberries ((frozen))

Posted on January 5, 2016 by Susanna Liang in Desserts

Serves

Level

Mod

Ingredients

Ingreds.

Total

45min

Serves

Level

Mod

Ingredients

Ingreds.

Total

45min

Berries! They aren’t just for smoothies. These delicious chocolate mousse berry tarts are a lovely way to take advantage of frozen berries — especially in the winter months when it can be harder to come across fresh ones! That chocolate mousse filling is made with avocado, and the crust is walnuts. It’s always amazing to see the rich, flavorful creations that can be made with wholesome raw foods!

Ingredients

Crust

1/2 cup oat flour
1/4 cup walnuts
2 Tbsp almonds
2 figs (dried)
1 Tbsp almond milk (unsweetened)
1 Tbsp walnut oil (or other preferred oil)
1 tsp vanilla extract (pure)

Filling

1 avocado
2 Tbsp maple syrup (pure)
1 Tbsp coconut oil (extra virgin)
1 Tbsp lucuma
1 Tbsp cacao powder
1 Tbsp dark cocoa powder
1 tsp vanilla extract (pure)

Topping

1 handful raspberries (frozen)
1 handful blueberries (frozen)

Servings:

Units:

Directions

Prep

15 min

Total

45 min

Be sure that you’ve frozen a small handful of raspberries and blueberries. The raspberries will not break properly if they aren’t frozen, so this step is important.
Add all the ingredients for the crust into the blender. Blend on full speed until the mixture is crumbly and somewhat sticky. You may need to open the blender, spoon it around a little and blend again.
Spoon the mixture into a bowl and set it aside for now, then clean out the blender.
Remove the skin and pit from the avocado and add it to the blender, then add the rest of the filling ingredients in. Blend on full speed again until everything is completely smooth and well mixed. Again, use a spoon to mix it after a while, then put it back to be blended on high speed again.
Leave the avocado chocolate mousse in the blender for now.
Prepare 3 mini tartlet pans and three muffin parchment paper (believe me, you will find the parchment paper useful, as it helps get the crust OUT of the pans easily).
Put the muffin parchment paper on the tartlet pans.
Spoon ⅓ of the filling onto the muffin parchment paper sitting on the tartlet pan and press it around to form a crust. Then, add a couple of spoonfuls of avocado mousse in the middle and use a spoon to even out the top.
Finally, get a frozen raspberry or two and break it into small pieces and spread it on top of the tart. Add a blueberry as well.
Repeat for the other two tarts and eat any remaining avocado mousse filling.
put it in the freezer for about 20-30 minutes, then carefully take the tarts with the parchment paper out of the tartlet pan, and peel the parchment paper off. (If you didn’t use it, you may end up furiously scraping the crust off the pan, with little or no success, resulting in broken tarts.)