Raw Chocolate and Raspberry Mousse Tart




3/4 cup cashews

3/4 cup almonds, (you can use any single or combination of nuts you like)

3/4 cup raisins

2 Tbsp coconut oil

1 Tbsp vanilla extract

1 tsp cinnamon

Pinch salt

Using a food processor, chop the nuts & raisins first with the cinnamon & salt. Be sure not to over process the nuts. Add the coconut oil & vanilla and process until combined. Press into the bottom and sides of flan tin (or use small individual tins) Place in the fridge while you make the filling.


2 Avocados

1/2 cup raw cacao powder

12 Medjool dates or 24 standard pitted and soaked for 30 min

1 teaspoon of vanilla paste or extract

1 tablespoon maple syrup

1 cup semi frozen or fresh raspberries

Place all ingredients, except the raspberries, in the food processor and blend until smooth. You may need to stop the processor and scrap down the sides a few times during the process. Continue blending to makes sure the dates are combined properly. This may take several minutes. Scrap into a bowl and carefully stir through the raspberries.

Spoon the mousse into the nut casing and place in the fridge until needed. Top with coconut yoghurt or coconut whipped cream to serve.

The mousse is not overly sweet but it is very rich. ENJOY xx

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