Strawberry Chocolate Mousse Tarts
A chocolatey Valentines Day dessert made with an almond coconut flour crust and filled with a avocado coconut cream chocolate mousse.
Servings: 12
Ingredients
Crust
- 2 eggs
- 1 1/2 cups almond flour
- 1/3 cup + 1 tbsp. Coconut flour
- 1/4 cup coconut Sugar
- 1/3 cup melted coconut oil room temp
- 1/8 tsp. fine sea salt
Chocolate Mousse
- 2 large ripe avocados
- 1/2 cup *coconut cream refer to notes
- 1/3 cup maple syrup
- 1/3 cup cacao powder
- 2-4 tbsp. unsweetened almond milk you can use any milk
- 1 tsp. vanilla extract
- 1/8 tsp fine sea salt
Toppings
- 1 can coconut whipped cream
- 6 large fresh strawberries cut in half
Instructions
Crust
- Pre-heat oven to 350F.
- In a large mixing bowl mix together dry ingredients then add in wet until combined. You should have a crumbly soft dough.
- Transfer the dough evenly into a greased (I used coconut oil spray) muffin cooking sheet pressing into the cups with your fingers to cover the bottom and sides.
- Bake for 10-12 min until golden.
- Allow to cool for 5 min then pop out gently with a butter knife and transfer to a cooling rack to cool fully before filling with mousse.
Chocolate Mousse
- In a high speed blender add in all of the ingredients and blend until creamy smooth.
- Optional you can transfer to an air tight glass container and place in the fridge for 30-60 min to thicken up and chill.
- Assemble: Using a spoon or ice cream scoop, fill each cooled tart shell with chocolate mousse. Top with a dollop of coconut whipped cream and a halved strawberry and enjoy!
Notes
*Scoop out the coconut cream from 1 cans of full fat coconut milk, leaving the water behind to use in smoothies. You can also place the can in the fridge overnight to help the cream separate from the water but I find a lot of cans are separated even when at room temperature.