Double Choc Raw Mousse Tartlets
¾ cup raw cashews or almonds cup desiccated coconut
¾ cup diced dates
1-2 tablespoons coconut oil
1-2 tablespoons Cacao Powder
1 tablespoon cacao nibs for crunch (optional)
1 large avocado
2-3 tablespoons Cacao Powder
1-2 tablespoons honey or maple syrup
Dash of seasalt
1 teaspoon vanilla bean paste/ extract
2 tablespoons coconut oil
Blend all base ingredients except for the cacao nibs in a food processor or high powdered blender until well combined. The mix should be a breadcrumb like texture that easily combines when pressed.
Mix the cacao nibs through. Thinly press base mixture into a silicon x 6 tart dish ensuring that it is not too thick on the bottom or in the corners. If you don’t have a tart tray you can use a muffin tray and line with cling wrap first.
Place the bases in freezer immediately to set while you create the chocolate filling.
Blend the banana, avocado, coconut oil, sea salt, 1 tablespoon of honey and 2 tablespoons of Cacao Powder until you achieve a creamy fluffy texture without any lumps. Taste test is mandatory at this point to decide whether it is sweet
enough or rich enough. Once it is chilled it will be slightly less sweet and a little more bitter therefore add the extra tablespoon of honey or Cacao Powder according to your taste preference. Remove the tart cases from the freezer. Generously fill with the chocolate mousse and sprinkle with topping.
Best served after chilled for half an hour but also delicious served immediately.