A decadent and creamy chocolate avocado mousse on top of a cookie-like tart base. Vegan and soy free. It can also be made without gluten, refined sugar and nuts!
Have you ever made chocolate mousse using avocados? It is super EASY easy! All you need to do is add avocado flesh and a few basic ingredients to a food processor and process it until it's ultra creamy.
But does chocolate avocado mousse look and taste like avocados?
If you use the right ingredients, NO! The trick is to make sure you add:
- enough cocoa powder to cover the green colour
- enough sweetener and melted chocolate to transfer the taste.
I highly recommend that you use a food processor, blender or stick blender to puree the avocado.
If you use a potato masher or fork, you'll have a lumpy green-brown sweet mess.... sadly, I speak from experience! Hopefully my disastrous green-brown experience will prevent you from ever doing that!
So, with the right amount of ingredients and a decent blender, your guests will never know there is avocado in the dessert. The mousse is so creamy and soft that even a baby could eat it!
Pastry scares me. Is the vegan chocolate pastry easy?
I made sure the crust is easy enough for the most novice bakers! If you can make cookies, you can make this tart crust. In fact, the crust of this tart is a simplified version of my Vegan Triple Chocolate Chip Cookies (one of my favourite recipes)!
All you have to do is mix the ingredients and press them into the tart. You don't need a rolling pin and you don't need to blind bake the pastry.
Once you make it, you'll realise the crispy cookie-like texture PERFECTLY complements the silky smooth chocolate avocado mousse. 
How to decorate the avocado mousse tart?
I topped the tart with fresh berries to balance out the creaminess and richness of the chocolate avocado mousse.
However, the tart will also go well with most other fresh fruit such as bananas, coconut and pomegranate! Alternatively, you can skip the decorations and enjoy the tart as is :).
Other vegan chocolate desserts
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Chocolate Avocado Mousse Tart
Ingredients
Chocolate cookie base
- 1 ¼ cup (125g) almond flour / blanched almond meal
- ⅔ cup (110g) coconut sugar
- ½ cup (80g) all-purpose plain flour, or white rice flour for gluten free
- ¼ cup (65g) neutral flavored oil
- 3 tablespoons (19g) cocoa or raw cacao powder
- Pinch of any good-quality salt
Chocolate avocado mousse filling
- ~350 g avocado flesh, (around 2 medium-size avocados)
- 2 cups (200g) vegan chocolate, roughly chopped
- ½ cup (120g) thick scoopable canned coconut cream
- ½ cup (100g) sweetener or sugar, of choice and to taste
- ¼ cup (25g) cocoa or raw cacao powder, to taste
- Pinch of any good-quality salt
- Dash of dairy-free milk, if desired
Decorations
- ~1 cup (120g) fresh fruit, such as berries and pomegranate arils
Instructions
To make the base:
- Preheat the oven to 180°C (350°F).
- Add all the base ingredients to a food processor. Mix until combined and it forms a soft but pliable dough. Press mixture into a lined tart tin. I used a 20 cm (8 inch) wide and 4cm tall (1.5 inch) tart tin. If you don't have one that deep, use a slightly bigger tart tin.
- Bake the base in the oven for 10-15 minutes or until it is dry to the touch and slightly puffed up. Set aside to cool.
To make the filling:
- Melt the chocolate in a small saucepan or a double boiler.
- Add all the filling ingredients (except the dash of milk) to the food processor. Process for at least 2 minutes or all of the ingredients are combined and there are no chunks of avocado. If you would like a softer mousse, add a dash of milk. Note that the mousse will firm up a little when set.
To assemble:
- When the base has cooled, pour the avocado mousse into the tart.
- Set aside the tart in the fridge for 4 hours or until set.
- Decorate the tart with berries or whatever else you might like and serve. Store leftovers in an airtight container in the fridge for 3 days.
Notes
Nutrition
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Hola!! Soy de Chile y me encantan tus recetas, hoy hice está preparación y la masa no me quedó suave si no amigos, usé aceite vegetal líquido, no logré la consistencia de tú video, que hice mal, me ayudas?
Hello! Pastry made with liquid oil will always be less smooth than pastry made with butter. However, you can make it more smooth by mixing it a little more or adding a little more flour. I hope that helps!
Hi Anthea,
i really want to try baking this cake and wanted to ask if it has to be in the fridge for 3 days?
Hi Regina, sorry for the confusion - it's just the leftovers which can be stored in the fridge for 3 days. You can serve the tart once the filling has set!
I made this and it was SO GOOD!
I have made this chocolate tart 3 or 4 times now for various events and EVERY SINGLE TIME I receive comments about how darn delicious it is. My vegan-hating Brother even loved it, so that must be saying something!!!!! Thank you Anthea for sharing this recipe, its a life saver xxx
Oooh this is THE BEST news I've had all week! And even better than your vegan-hating brother loved it (I hear you loud and clear on that one haha). Thanks so much for leaving such a lovely review and I hope you have a lovely day xoxo
Looks beautiful! Love the cookie crust!
Aw, thanks so much Lisa!!
I made this for an event with my partner's family and just as I put it to set in the fridge, we had to leave the house early... leaving this magnificent tart in the fridge until we returned. We tasted it at 2AM and and had more for breakfast this morning... His family will have to wait for the next event, there won't be any left by the end of the weekend.
I have no regrets.
Incredibly quick and easy and absolutely one of the most decadent and smooth tastes of all time. Just a fantastic recipe.
Oh that's the BEST news ever!!! I'm so glad that you enjoyed it a lot (and so much that you ate it before your event). Thanks for taking the time to leave such a positive review too. Take care xo