Raw Chocolate Mousse Tarts
Difficulty 5 minutes Serves
Sometimes you need delicious, rich, orgasmic chocolatey goodness. No?
I need chocolate just about every single day, preferably with breakfast. Chocolate is like my Cup of Joe. It might sound a little lame, but instead of waking up with a square broken off of a chocolate bar, my cocoa of choice is the raw bitter healthy stuff. I go for the raw cacao. Bursting with antioxidants, mood boosting chemicals and flavor, raw cacao never lets me down. Nor does it leave me feeling guilty about having chocolate for breakfast.
Is it crazy for me to suggest this dessert for breakfast? Just look at all of that richness, that nutty crust, that creamy filling.
What's in it you ask? It sure doesn't look like a typical breakfast.
You know me; I'm all about healthy treats. Magic cookies, raw buckwheat granola and goji cacao shakes. I don't sacrifice taste, but I also don't sacrifice health.
Avocado, dates, cacao powder. That's the filling.
Almonds, coconut and dates. That's the crust.
and some cacao nibs on top for good measure & crunch.
Ah, breakfast and dessert is served. A delicious, decadent and healthy chocolatey treat. It's heaven with every bite. This is why I always seem so happy and energetic, people. I eat stuff like this!
Try it. Make it today. Let me know what you think. Breakfast, right?
Ingredients 2 avocados
1 cup Medjool dates, pitted & chopped
3 tbsp raw cacao powder
1 cup almonds
1/2 cup shredded coconut
10 Medjool dates, pitted & chopped
1/4 cup raw cacao nibs
Directions In a food processor add almonds and coconut, and blend until they're all crumbled, about 10 seconds. Add chopped dates and pulse to combine. Remove the lid and scoop out about two tablespoons of the mixture. With your hand form it into a ball, if it sticks together without crumbling apart then the crust is ready. If it crumbles, place it back into the processor, add a teaspoon of maple syrup or another date, and pulse again.
Cover a muffin pan with plastic wrap. Scoop out a couple of tablespoons of the crust mixture, and press it down into one of the muffin cups to form a tart shell. It should be about an inch deep. Repeat using the remaining crust mixture.
Place avocado flesh, dates and cacao into a food processor. Blend until very smooth and creamy. This will take a few minutes. Add more dates or maple syrup to sweeten if necessary.
When smooth, spoon some of the mousse into each of the tart shells. Place in the refrigerator to firm for at least 30 minutes. Enjoy!