Chocolate Avocado Mousse Tart (No Bake)


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Have yourself a sweet treat with these irresistible nutty rich chocolatly mousse tarts. This recipe is super easy and a great way to use up ripe avocados. I made 6 mini tarts using 8cm tart cases, or you can make one large tart in a 20cm spring form pan.

What you need

Pecan base
2 cups pecans
¼ cup cocoa powder
2 tbsp coconut oil
¼ cup pure maple syrup
1 tsp vanilla extract
½ tsp salt

Chocolate Avocado Mousse
2 large avocados, pitted and scooped out
⅓ cup milk
⅔ cup pure maple syrup
1 tbsp smooth peanut butter
1 tbsp arrowroot powder
¼ tsp kosher salt
1 tsp vanilla extract
¼ cup cocoa powder, sifted
200g dark chocolate, melted

What to do

For the pecan base, in a food processor, combine all the base ingredients and pulse until the pecans are finely chopped. Scoop mixture into tart cases and press down firmly and evenly with slightly wet fingers. Pop into freezer to set while making the mousse.

For the chocolate mousse, place all mousse ingredients (except chocolate) into food processor. Process until smooth. In a small bowl, melt your chocolate in the microwave and add melted chocolate into food processor mixture. Process again until smooth.

Remove tart tins from freezer and scoop this mousse on top of crust, then place in the freezer for 2 hours to firm.

Once firm, remove from freezer and allow to sit on the counter for about 5 minutes before serving with fresh berries. Yum!

Original recipe from Oh She Glows:

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