CHOCOLATE MOUSSE TART

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PREP TIME

15 mins

TOTAL TIME

15 mins

Author: Vanessa @VeganFamilyRecipes.com

Recipe type: Vegan, Gluten-free, Raw

Serves: 8

INGREDIENTS

• 1 cup Walnuts (raw, unsalted)
• ½ cup Almonds (raw, unsalted)
• 1½ cups Dates (pitted)
• 1 teaspoon Coconut Oil
• Salt
• 2 cups Coconut Cream (from 2 cans coconut milk)
• 2 tablespoons Cocoa Powder
• 4 tablespoons Powdered Sugar
• ½ cup Cashews (raw, unsalted)
• ⅓ cup Chocolate Chips (optional)

DIRECTIONS

1. Line a 10" pie, tart, or springform with parchment paper.
2. Pulse walnuts, almonds, pitted dates, coconut oil and a pinch of salt in a food processor to make crust dough. This should be crumbly and sticky.
3. Firmly press crust mixture into tart form, forming a 1 inch raised border.
4. Add 2 cups coconut cream (not coconut milk), cocoa powder, powdered sugar, and cashews to food processor and again pulse until smooth.
5. Pour filling into pie form and place in refrigerator.
6. Refrigerate for at least 4 hours until filling has set and become firm.
7. (Optional) Once filling is firm lightly press chocolate chips on top before serving.

NOTES

1) Nuts for crust can be varied as long as 1½ cups raw nuts are used. Try hazelnuts, almonds, walnuts, macadamia etc. I don't recommend cashews for the crust.
2) Only cashews can be used for the filling.
3) Get 2 cups of coconut cream by scooping out the thick cream layer of 2 cans of coconut milk that as been sitting for at least 2 hours.
4) Tart will keep in fridge for 3 days.

* Note that not all powdered sugars are vegan. In fact, most aren’t. However, Hain Organic Powdered Sugar is! Same goes for chocolate chips. Enjoy Life Chocolate Chips are by far the best vegan-friendly option.