Raw Choc Mousse Tarts with a Twist

Everyone has a version of a raw chocolate mousse! It may be the first raw dessert you learn to make at any class or course around the world! I must have made hundreds of raw chocolate mousse cakes over the years. I was selling one version at 2 markets each week and usually made 10 a week! I wanted to make one that suited my own taste more- one with less sweetener and one that was less heavy than the traditional chocolate avocado tarts you may have tried. This version is very unique and I love it. Don’t be put off by the odd ingredients! It is a great dessert.

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Base-

  • ½ cup of soft dates
  • ½ cup of desiccated coconut
  • ½ cup of flaked almonds

 Filling-

  • 1 large piece of celery sliced finely
  • 1 large avocado
  • 1 ripe (not overripe!) banana
  • ½ of a medium papaya sliced, pips and skin removed
  • 1 tiny pinch of cayenne pepper
  • 1 tiny pinch of ginger powder
  • ½ an organic orange- zest only
  • 3 tablespoons of cacao powder
  • 2 tablespoons of cacao butter melted
  • 2 tablespoons of almond milk
  • 1 tablespoon of coconut nectar (optional)

For the base, make sure your dates are soft (you can soak them in warm water if need be then strain well!) and then place all of the ingredients in your food processor and process until everything is combines and comes together.

You can either press the base into a cake tin, or use 4 small round tart shells.

Keep the bases in the fridge while you make the filling.

To make the filling, add all the ingredients to a high speed blender and blend on a high speed until everything is fully combined and perfectly smooth.

Spoon the filling into the cake tin or tart shells and then allow to refrigerate for 2-4 hours.

Enjoy!

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