Chocolate Avocado Mousse Tartlets
These tartlets have a delicious almond, coconut crust and are filled with a rich and creamy chocolate avocado mousse. They're made with healthier ingredients and make the perfect treat for any chocolate lover!
Ingredients
Crust
- 1.5 cups almond flour
- ½ cup unsweetened shredded coconut
- 3 tbsp melted and slightly cooled coconut oil
- 3 tbsp raw honey or maple syrup
- ¼ tsp sea salt
- ½ tsp ground cinnamon
Chocolate Mousse
- 2 large ripe avocados
- 1/3 cup raw cacao powder
- ¼ cup raw honey or maple syrup
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 2 tbsp unsweetened coconut or almond milk
To Serve
- fresh raspberries
- shaved or chopped dark chocolate
Instructions
- Preheat the oven to 350°F.
- Place all crust ingredients in a food processor and process until the mixture comes together. The dough should slightly stick together when pinched with your fingers. If it seems too dry, add a little more coconut oil.
- Line a 12 cup muffin tin with liners. Scoop about 1.5 tbsps of dough into each muffin tin. Use your fingers to press the dough evenly into the bottom and about 1/3 to 1/2 way up the sides of each cup. Use a fork to prick holes into the bottom of each crust to allow steam to escape.
- Bake for 8-10 minutes or until they're just beginning to brown on the edges (they will continue to crisp up as they cool). Remove from the oven and allow to sit in the tray for 10 minutes before transferring to a cooling rack.
- Meanwhile make the chocolate avocado mousse. Wipe out the food processor, if needed, and add all the filling ingredients. Blend until smooth, scraping down the sides in between. Add more milk as needed to help blend. Taste and adjust sweetener, cacao or salt if desired (you may need more depending on the size of your avocados).
- Once the tartlets have cooled completely, remove the muffin liners and fill each tartlet with the avocado mousse, using the back of a spoon to spread it out.
- Top with raspberries and dark chocolate, or other fruits/toppings. Enjoy!
Notes
u003cliu003eThis recipe makes some extra chocolate mousse. The amount that you have leftover will depend on how much filling you put in each cup and the ratio of mousse to crust you'd like. Leftover mousse is delicious eaten like a pudding, on it's own or topped with some coconut cream and fresh berries! u003c/liu003eu003cliu003eIf not eating right away, I recommend storing the crust and filling separately, so that the crust doesn't become soggy. u003c/liu003eu003cliu003eThe unfilled tarts will keep for about 5 days in the fridge, while the filling will keep for up to 3 days in the fridge. u003c/liu003e
Did you make this recipe?Let me know how it was!