Name: Chocolate Avocado Mousse Tart
Prep time: 20 min
Cook time: 15 min
Ingredients: 1 1/4 cup (125g) blanched almond meal / almond flour; 2/3 cup (110g) coconut sugar; 1/2 cup (80g) plain or all-purpose flour (or white rice flour for gluten free); 1/4 cup (65g) light-tasting vegetable oil, such as sunflower or rapeseed; 3 tbsp (19g) cocoa or raw cacao powder; Pinch of any good-quality salt; ~350g avocado flesh ((around 2 medium-size avocados)); 2 cups (200g) vegan chocolate (roughly chopped); 1/2 cup (120g) canned coconut cream ((UHT will work too)); 1/2 cup (100g) sweetener or sugar (of choice and to taste); 1/4 cup (25g) cocoa or raw cacao powder (to taste); Pinch of any good-quality salt; Dash of dairy free milk, such as almond, soy or coconut (if desired); ~1 cup (120g) fresh fruit (such as berries and pomegranate arils)

JUMP TO RECIPE

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.

Video: how to make the avocado tart

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 :).

See my other vegan chocolate recipes:

Print Recipe

5 from 4 votes

Chocolate Avocado Mousse Tart

Creamy chocolate avocado mousse in a cookie-like tart base which is vegan and soy free. Can be made without gluten, refined sugar and nuts!

Prep Time20 mins

Cook Time15 mins

Course: Dessert

Cuisine: American, Vegan

Servings:

Ingredients

Chocolate cookie base

1 ¼ cup (125g) blanched almond meal / almond flour
⅔ cup (110g) coconut sugar
½ cup (80g) plain or all-purpose flour, or white rice flour for gluten free
¼ cup (65g) light-tasting vegetable oil, such as sunflower or rapeseed
3 tbsp (19g) cocoa or raw cacao powder
Pinch of any good-quality salt

Chocolate avocado mousse filling

~350g avocado flesh, (around 2 medium-size avocados)
2 cups (200g) vegan chocolate, roughly chopped
½ cup (120g) canned coconut cream, (UHT will work too)
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, such as almond, soy or coconut, 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.

Video

Notes

*If you are allergic to nuts, substitute almond meal with all-purpose flour and add an extra tablespoon of oil.

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