Post by Megan Stulberg, Alexandra Courts and Aine Davis
We’re back! With another video, you lucky dogs you.
Remember when we made that pad Thai? And those mimosas? Well we made raw chocolate avocado mousse tarts afterwards, and filmed that too. These are the perfect “something sweet” to enjoy after an afternoon of food and fun with your best gal (or guy, or non-binary) pals.
These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Being fuelled by mimosas is also beneficial, but not a requirement.
Watch the video, then follow our recipe! Enjoy.
INGREDIENTS:
For the Tart Bases…
- 2 cups pitted dates
- 1/4 cup raw almonds
- 1/4 shredded unsweetened coconut
- 1/4 cup raw cacao powder
- Pinch of pink Himalayan salt
For the Mousse…
- Flesh (lol gross) of 2 ripe avocados
- 1/2 cup raw cacao powder
- 1/4 cup 100% maple syrup or blue agave
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- Pinch of pink Himalayan salt
DIRECTIONS:
- Line a muffin/cupcake tray with plastic wrap or strips of wax paper, as shown in the video.
- Blend the dates, raw almonds, shredded coconut, raw cacao powder, and pink Himalayan salt until mixture is fine in texture and thoroughly combined.
- Press the tart mixture into the base of each muffin base. 1/4 inch of the way full is ideal. Set aside tray with tart bases in freezer for time being.
- Blend all ingredients for the mousse together until smooth and creamy in consistency.
- Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look.
- Allow the tarts to freeze for 1-2 hours before serving.
- Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.
Serve chilled. Makes approximately 8-10 servings.
Vegan Girlfriend 