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5 from 3 votes

Chocolate Avocado Mousse Tart

Prep Time20 mins
Cook Time15 mins
Course: Dessert
Keyword: chocolate, vegan
Servings: 8

Ingredients

Chocolate cookie base

  • 1 1/4 cup (125g) blanched almond meal*
  • 2/3 cup (110g) coconut sugar
  • 1/2 cup (80g) white rice flour, or all-purpose flour
  • 1/4 cup (65mL) 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
  • 1/2 cup (120mL) 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 plant-based milk, if desired

Decorations

  • ~1 cup (120g) fresh fruit, such as berries and pomegranate arils

Instructions

  • Preheat the oven to 180°C (350°F).
  • For the base: Add all 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 20cm wide and 4cm high 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.
  • For 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.
  • 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. Store the tart in an airtight container in the fridge for 3 days.

Notes

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