Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS

SERVES:  Makes 9 Mini Tarts

PREP TIME:  10-15 Minutes prep + Setting time

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


Almond Base:

  • 3 Pitted  Medjool Date

  • 1/2 Cup Coconut

  • 1/2 Cup Almonds

  • 1/8 tsp Cinnamon

  • 1 Tbl Water

Chocolate Mousse Recipe:

  • 1 Medium Avocado

  • 3 Tbl Raw Cocoa Powder

  • 2 Tbl Raw Honey or Maple Syrup

  • 1 Tbl Coconut Oil

  • Pinch of Salt


Vitamix or Blender of Choice

Food Processor


Almond Base Procedure: Puree coconut and almonds until ground, but not too fine. Add cinnamon and medjool dates. Slowly add the water until mixture comes together  and begins to form a ball.
Divide the base into 9 equal portions and press into a parchment lines tart or mini muffin pan. Using the tips of your fingers, gently press the base up the sides of the tart pan creating a little pie shell.

Chocolate Mousse Procedure: Puree ingredients in a food processor or blender until the mixture is smooth. I then like to pass my mousse through a sieve to ensure that it is super smooth, but this is an extra step and not always necessary.
Using a piping bag or spoon, evenly distribute mousse into the almond base. I like to garish my tarts with cocoa nibs, but fresh berries, bee pollen, or edible flowers are also very pretty. Refrigerated tarts for one hour  to set the mousse.

Stacey Christie