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
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
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.