Raw Chocolate Mousse Tarts
These tarts are such a beautiful desert and can be served to anyone who is vegan, dairy free, gluten free or refined sugar free. They are best stored in the freezer so that the mousse filling is nice and hard. I topped mine with flaked almonds and a bit of coconut but anything can be used. Fresh fruit, cacao nibs or bickinis would also be delicious.
For the base - 1/2 cup desiccated coconut 2 tsp coconut sugar 125 grams almond meal 1/4 - 1/3 cup water 1/2 cup melted coconut oil
Mousse filling - 2 frozen bananas 1 cup coconut cream 1/4 cup raw maple syrup 1/4 cup melted coconut oil 2 desert spoons of raw cacao powder 1 tsp coconut sugar
You will need a cup cake tray and some cup cake patties. This recipe makes approximately 10 tarts.
1. Melt coconut oil in a pot on a very low heat. Set aside. Mix together almond meal, desiccated coconut, coconut sugar, water. Add coconut oil once cool and make sure all of the ingredients are combined. 2. Get cup cake patties and put into cup cake tray. Add spoon fills of the base mixture to all of the paper patties covering the patty completely. If your mixture is too wet and wont stick to the patties add some more coconut or almond meal and if it is too dry add some more coconut oil. You want there to be enough room so that you can spoon in the mousse mixture so don't make the base too thick. Once this is done put the tart bases into the freezer. 3. Now it is time to make the mousse. Again melt coconut oil on a low heat in a pot. Set aside once done. 4. Add frozen banana, coconut cream, raw maple , raw cacao and coconut sugar into a blender. When the coconut oil is cool add this too. Blend all of the ingredients until smooth. The mixture should be a creamy texture similar to a thick shake. 5. Take the tart bases out of the freezer and spoon the mousse mixture into the bases. Add any toppings you wish then put into the freezer. These will only take an hour or so to set. When you are ready to serve take the tarts out of the cupcake patties.