Chocolate Mousse Tart

Jennifer Cornbleet
Raw Food Made Easy for 1 or 2 People

Pretty and tasty


Almond Crust
2 1/4 cups ground almonds * (or 1 3/4 cups raw almonds, unsoaked)
3/4 cup pitted medjool dates, unsoaked
1/4 teaspoon sea salt

1/4 cup pitted medjool dates,
1/4 cup agave nectar (or pure maple syrup)
1/2 teaspoon vanilla extract (optional) (I did not have)
3/4 cup mashed avocados (1 1/2 avocados)
1/4 cup plus 2 tablespoons unsweetened cocoa or carob powder (I used raw cacao powder)
1/4 cup water


Almond Crust
Place all the ingredients in a food processor fitted with the S blade and process until the mixture resembles coarse crumbs and begins to stick together. Don't over-process. Stored in a sealed container, Almond Crust will keep for one month in the refrigerator or three months in the freezer.

To prepare crust, place crumbly dough in tart plate and spread out evenly over the bottom of the plate and at the sides for the edges. Press down down firmly with clean fingers, and press to the sides, until you have an even pie crust ready for filling.

* (Ground almonds is one of several ingredients that can be pre-prepared and stored for easier raw food preparation at meal prep time, and can be used to replace flour in cookies, cakes, and pie crusts. Ground almonds will keep for one month in the refrigerator and 3 months in the freezer. 1 cup of raw almonds will yield 1 1/4 cups ground almonds).

Place the dates, agave, and optional vanilla in a food processor fitted with the s blade and process until smooth.

Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.

Add the water and process briefly.

Pour the Chocolate Mousse into the pie crust as above and spread evenly with a rubber spatula. Garnish with a few berries, such as blueberries, raspberries, or strawberries.

Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.

Variations for Chocolate Mousse:
for Chocolate Buttercream frosting, omit the water
For Chocolate Sauce: Increase the water to 1/2 cup
For Chocolate Ice Cream: Freeze the Chocolate Mousse for at least 4 hours. Allow to thaw 15 minutes before serving.


NOTE: I like the make-ahead ideas with expected storage times in this book. Meal preparation time can be so crazy anyway, and so some shortened steps at the crunch time can save some stress and/or later meals.