How to: Make chocolate nutty mousse tarts

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. By using nutritionally dense ingredients that are actually good for your body and soul, you will never feel like you are missing out. These mini, no-bake chocolate nutty mousse tarts are seriously delicious – and they’re made with only wholefood ingredients.

The creamy mousse filling has a rich chocolate and nut flavour and it just melts in your mouth. The buckwheat groats in the tart cases add a crunchy element and complement the velvety mousse perfectly. I know you will love making these tarts and I am sure they will be a big hit served up as a treat at any morning tea, dinner party or special event.

Chocolate nutty mousse tarts

Tart Cases

1 cup pitted dates

2 tbsp cacao powder

Pinch of Himalayan pink salt

Place your pitted dates in a bowl and cover with boiling water for 10 minutes to soften. Once softened, discard water and add the dates to a food processor.
Place buckwheat groats into a fine sieve and rinse under the tap until the water runs clear. Add the buckwheat groats to the food processor with the softened dates.
Add all remaining ingredients to the food processor and process until the mixture starts to come together. It should be quite sticky. If you find the mixture is too dry, add 1 tbsp extra virgin coconut oil.
To make the tart cases, use a medium sized muffin tray. You can line each muffin mould with baking paper or just grease lightly with coconut oil. Take a large spoonful of the mixture and, using your fingers, press it into the moulds, being sure to push up around the sides.
Place muffin tray in the freezer to set while you make the chocolate nutty mousse filling.

Chocolate nutty mousse filling

1 cup cashew nuts

1 ripe avocado

1/3 cup cacao powder

3 tbsp organic coconut nectar syrup or pure maple syrup

1 tbsp natural peanut butter

Toppings

Sweet cacao nibs

Freeze-dried raspberries

Place the cashew nuts into a bowl and cover with water for 3-4 hours.
After soaking, discard the liquid and rinse the cashews thoroughly.
Place soaked cashews and all remaining ingredients into a blender or food processor and process at high speed for 7-10 minutes until thick and smooth. Scrape down the side of your food processor or blender a couple of times during this process.
Remove the muffin tray from the freezer and fill each tart case with the mousse mixture.
Top the mousse with sweet cacao nibs and freeze-dried raspberries.
Place tray back into the freezer to set for about 20 minutes or place in the fridge until ready to serve.
Using a knife, gently work around each tart to remove them from the muffin mould. Alternatively, if you lined your moulds, carefully remove the paper from each tart case. Store in a sealed container for up to 2 days.

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