Chocolate Mousse Tart

One of my family’s favorite holiday pies is chocolate – typically made with chocolate pudding mix. Obviously, that is not allowed for us anymore. This recipe is a tart version of that pie with an all natural, creamy filling and raw almond crust. This recipe doesn’t require any cooking – just a little refrigeration to allow it to set. Makes 1 tart

Chocolate Mousse Tart

Crust
1/4 cup raw almonds
2 pitted dates
1 tsp water
Dash of sea salt
Filling
1/4 cup raw cashews
2 Tbsp coconut milkcream (from the top of a can of coconut milk)
1 tsp coconut oil
1 tsp raw honey
1 Tbsp cocoa powder

  • In a small blender or Magic Bullet, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together – small pieces are fine.
  • In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth.
  • Press crust mixture into a tart pan. Pour filling mixture into crust.
  • Refrigerate at least 2 hours or until set.

 

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