Pecan & Chocolate Mousse Tarts (raw-vegan, dairy-free, sugar-free, grain-free)

Pecan & Chocolate Mousse Tarts (raw-vegan, dairy-free, sugar-free, grain-free)



Being raw-vegan, dairy-free, refined sugar-free, grain-free, gluten-free and Paleo approved – these little pecan & chocolate mousse tarts check all the “healthy food” boxes…

These pecan and chocolate mousse tarts (aka my new favorite healthy treat) are absolutely perfect to enjoy for dessert at any occasion… because let’s be honest… EVERYONE LOVES CHOCOLATE… and EVERYONE LOVES HEALTHY CHOCOLATE… there is literally nothing better than guilt-free chocolate!


Ingredients(chocolate tart base):

-1 cup raw pecan nuts
-1/3 cup almond flour
-1/4 cup cacao powder (raw cocoa)
-10 fresh medjool dates
-2 teaspoons ground chia seeds
-2 tablespoons cold-pressed coconut oil
-1 tablespoon coconut flour
-1 teaspoon ground vanilla powder
-1 teaspoon cinnamon
-pinch sea salt

Ingredients (mousse filling):

-3 avocado’s
-1 large banana
-10 tablespoons cacao powder (raw cocoa)
-6 to 8 tablespoons 100% pure maple syrup
-2 teaspoons ground vanilla powder
-2 teaspoons cinnamon
-pinch sea salt



Instructions (chocolate tart base):

-pit the fresh dates and soak in warm water for 30 minutes

-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt

-grind the pecan nuts in a blender until it becomes a course flour

-mix the pecan flour, almond flour, ground chia seeds, cacao powder, coconut flour, cinnamon, vanilla powder and sea salt together in a bowl

-finely chop the soaked dates into small pieces and then mash with the back of a fork until it forms a sticky and smooth paste or place in a high-powered blender

-add the date paste and the melted coconut oil to the dry ingredients and mix until well blended

-line a muffin pan with cling wrap

-place mixture into muffin pans and press down and to the sides until a tart casings are formed

-place tart casings into the freezer to set for 30 minutes

Instructions (mousse filling):

-remove the peels from the avocado’s and banana & smash with a fork

-add the smashed avocado and banana to a bowl and mix with the pure maple syrup, cacao powder, vanilla, cinnamon and sea salt

-add mixture to a high-powered blender or mix with an electric beater until smooth

-divide mousse between and spoon into the mousse casings

-garnish with extra raw pecan nut halves

-carefully remove the tarts from the muffin pans and gently pull off the cling wrap

-place in the fridge for about an hour to chill before serving

-eat and enjoy!

-store in the fridge