These mini no-bake chocolate nutty mousse tarts are seriously delicious and made completely from whole food ingredients. The creamy velvety mousse filling has a rich chocolate nutty flavour and just melts in your mouth. The buckwheat groats in the tart cases add a crunchy element and compliment the smooth mousse filling just perfectly.
I have a very sweet tooth and one of my passions is creating delicious desserts that taste and look amazing but are also healthy for you. Using nutritiously dense ingredients that are actually good for your body and soul. You will never feel like you are missing out.
I know you will love making these chocolate nutty mousse tarts and am sure they will be a big hit served up at any morning tea, dinner party or BBQ.
1 cup pitted dates
1 cup almonds
½ cup buckwheat groats
2 Tbsp. cacao powder
Pinch of Himalayan pink salt
Chocolate nutty mousse filling:
1 cup cashew nuts
1 ripe avocado
1/3 cup cacao powder
1/3 cup coconut milk
1 tsp pure vanilla extract
3 Tbsp. organic coconut nectar syrup or pure maple syrup
1 Tbsp. natural peanut butter
Sweet cacao nibs
Tart base directions:
Place your pitted dates in a bowl and cover with boiling water for 10 minutes to soften. Once soften discard the water and add the dates to a food processor.
Place buckwheat groats into a fine sieve and rinse under water until the water runs clear. Then add your buckwheat groats into the food processor with the softened dates.
Add all remaining ingredients into your food processor and process until the mixture starts to come together. It should be quite sticky. If you find the mixture is to dry add 1 Tbsp. extra virgin coconut oil.
To make the tart cases use a medium size muffin tray. You can line each muffin mould with baking paper or just lightly grease with coconut oil. Take a large spoonful of the mixture and using your fingers press the mixture into the moulds. Push up around the sides to create the tart case.
Place in the freezer to set while you make the chocolate nutty mousse.
Chocolate Nutty Mousse directions:
Place your cashew nuts into a bowl and cover with water for up to 3-4 hours.
After soaking, discard the liquid and rinse the cashews thoroughly.
Place soaked cashew nuts and all remaining ingredients into your high speed blender or food processor and process for about 7-10 minutes until thick and smooth. Scrape down the side of your food processor or blender 2-3 times during this process.
Remove the tart cases from the freezer and fill each tart case with the mousse mixture.
Top your mousse with sweet cacao nibs and freeze-dried raspberries.
Place back into the freezer to set for about 20 minutes or place in the fridge until ready to serve.
Use a knife to gently work around each tart to remove from the muffin mould. Alternatively, if you have lined with baking paper carefully remove the paper from each case. Store in a sealed container for up to 2 days.