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Chocolate Mousse Tarts

Brenda Janschek
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Ingredients
  

  • TART BASE
  • 1 cup rolled oats or quinoa flakes
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 3 tablespoons maple syrup
  • 2 tablesppons coconut oil
  • 1-2 teaspoons ground cinnamon
  • pinch of celtic sea salt
  • CHOCOLATE MOUSSE
  • 1/2 medium avocado
  • 1/2 medium banana frozen if possible
  • 1/4 cup raw cacao powder
  • 1/4 cup raw honey or maple syrup
  • 1 tsp vanilla extract
  • pinch celtic sea salt

Instructions
 

  • BAKED TART
  • Pre-heat oven to 180 degrees celcius.
  • Grease a 12 hole muffin pan very well
  • Blend the oats or quinoa flakes in food processor until they are fine and crumbly and then pour into a mixing bowl
  • Add the almonds and cashews to the food procesor and blend until fine and crumbly
  • Add the oats or quinoa flour back into the food processor along with all the remaining ingredients
  • Blend until everything comes together, is sticky and holds together.
  • Press 1 tablespoon of the dough into the greased hole and spread evenly & thinly around the base and sides
  • Bake in a preheated oven for approx 10- 15 mins or until golden brown.
  • Leave to completely cool down.
  • CHOCOLATE MOUSSE
  • Blend all ingredients in a food processor until smooth and spoon into the cooled baked tarts and serve.

Notes

Be sure to grease the muffin tins well.
I love these with a dollop of pure cream on the top, some raspberries, sliced strawberry or banana.
Leftover chocolate mousse can be stored in the fridge for two days and be added to leftover tarts when ready to serve.