The Easiest No-Bake Chocolate Avocado Mousse Tart You'll Ever Make
Or ever get assailed by the thought of rich, decadent chocolate but can not get up the mental energy to turn on the oven? You have reached the right address. Today we are doing a show stopping yet secretly healthy dessert that is super simple and no baking is involved. I present to you your new favorite dessert: The No-Bake Chocolate Avocado Mousse Tart.
Do not give me an eyebrow lift upon seeing the words avocado and dessert in a sentence, hear me out! The avocado generates a surreal creaminess, smoothness and lusciousness to the chocolate mousse, with absolutely no avocado flavor. It is an ideal healthy-fats replacement for cream and butter. This tart is simply all that for you who want a guilt free source of enjoyment, which can pass as the work of a high quality bakery.
It makes a great last-minute snack, a well-timed nutrition boost, or a quick fix when you can not resist having some chocolate. Ready?
Ingredients:
For the No-Bake Crust:
1 ½ cups almond flour
¼ cup unsweetened cocoa powder
3 tablespoons maple syrup
¼ cup melted coconut oil
A pinch of salt
For the Creamy Chocolate Avocado Mousse:
2 large ripe avocados, pitted and scooped out
½ cup unsweetened cocoa powder
½ cup maple syrup (or more, to taste)
¼ cup melted dark chocolate chips
1 teaspoon vanilla extract
A pinch of salt
Optional for Garnish:
Fresh berries (raspberries or strawberries work beautifully)
Chocolate shavings
A sprinkle of sea salt
Step-by-Step Instructions:
Prepare the Crust:In a medium bowl combine the almond flour, cocoa powder, and salt. Pour melted coconut oil and maple syrup. Work until it has an appearance of wet sand and when your fingers press (squeeze) it, it should stick together.
Crust: Press into a 9 inch tart pan with a removable bottom the crust mixture. Compact the mixture with an equal pressure across the entire bottom and also upward on the sides of the pan. With the back of a spoon or on the bottom of a glass press it down so that it is compact. Put the crust in the freezer and make the filling.
Prepare the Mousse: Combine the ripe avocado, cocoa powder, maple syrup, melted dark chocolate, vanilla extract and salt in a high-speed blender or a food processor.
Blend Until Silky Smooth: Blend until the mousse is very smooth, creamy and free of avocado lumps, scraping down the sides as you go and taking 2-3 or more minutes in total. This takes time, so take it; it is what makes the texture just right.
To make the Tart, take the cold crust out of the freezer. Pour the chocolate avocado mousse to the crust and level it up with a spatula.
Chill and Serve: Store the tart in a fridge and allow it to cool down 1-2 hours or until the filling is solid. This will enable the flavours to blend.
Toss and Savor: After you fill it in, remove the tart carefully out of the pan. Top with fresh berries, or a pinch of sea salt, or chocolate shavings, and slice and serve.
Tips for Success:
Ripe Avocados: To ensure a creamy mousse that tastes like anything but avocado until you read the recipe, so make sure that you use perfectly ripe avocados. It should not be brown or stringy with the feeling, but should be soft to touch.
Taste and Adjust: The sweetness of the mousse can be adjusted, according to your regularity. Use slightly more maple syrup, unless you happen to be a sweet-toother.
Storage: It is most delicious within 2-3 days. Keep it in the refrigerator in a closed container.