This chocolate avocado mousse tart with a sweet gluten-free, oil-free crust and a smooth, chocolatey filling is the perfect indulgent treat, that is also on the healthy side too. Great for sharing and as dessert for breakfast!
I can honestly never decide whether I prefer sweet or savoury food. One the one hand, I love flavourful and comforting savoury dishes, whether that’s pasta or pizza or even a salad with rice or quinoa. If I could only eat either sweet or savoury food for the rest of my life, I would probably have to say the latter because there are just too much I wouldn’t be able to give up. Plus, it’s a lot easier to get all of your macro and micronutrients from savoury food lol.
That being said, I do really love chocolate. And cake, and brownies, and cookies, and ice cream, and did I mention chocolate? So , it’s a tough decision. And to celebrate the gift that is chocolate, today I’m sharing one of my favourite healthier desserts, which happens to be this chocolate avocado mousse tart.
Vegan chocolate avocado mousse tart
Isn’t it cool how avocado can be turned into an incredibly chocolatey and indulgent dessert? You’ve probably seen chocolate avocado mousse around the internet quite a lot, and if you’re still skeptical, I encourage you to give it a go. I promise you can’t taste the avocado. But what it does do is add a luscious, creamy texture. It’s definitely good enough to eat by itself as a snack with some peanut butter drizzled on top!
The avocado mousse is served in a sweet gluten-free crust that’s super easy to make. The end result will be your go-to sweet treat to create for parties, or just as something to enjoy at the weekend. After all, sweet treats definitely don’t need to be complicated, or require a huge list of ingredients.
Why do I love this chocolate avocado mousse tart?
- Undetectably vegan
- Creamy and smooth
- Easy and beginner-friendly
- Super indulgent
- … and healthy at the same time!
- Perfect as dessert for breakfast
Not to mention that they’re also a great way to use up any leftover avocado. So, if you have some left in the fridge, I would definitely recommend you give this chocolate avocado mousse tart a go!
This recipe is super easy. Start by preheating the oven to 200 degrees C or 350 degrees F. Meanwhile, add the crust ingredients (tahini, peanut butter, coconut sugar, oat flour and all-purpose gluten-free flour) to a large mixing bowl. Mix the ingredients together, then press into a 5 inch or 14 cm tartlet tin, poking holes in the bottom with a fork to prevent the crust from rising. Bake in the oven for around 15 minutes.
Meanwhile, prepare the chocolate mousse filling. Add the avocado, cacao powder and maple syrup to a blender or food processor and blend. Then, dissolve some agar agar in 3 tbsp water in a saucepan and add this to the mousse, blending one more.
After adding the mousse to the crust, leave in the fridge for 2-3 hours and serve straight away with your favourite hot drink!
Other easy dessert recipes
- Sweet potato brownies
- Gluten-free vegan chocolate cake
- Sweet pumpkin hummus
- Gingerbread cake with coconut frosting
- Peanut butter cookies with tahini
Let me know in the comments – do you prefer sweet or savoury food? If you give this vegan chocolate avocado mousse tart a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations!
Vegan Chocolate Avocado Mousse Tart
For the base
- 4 tsp tahini
- 2 tbsp peanut butter
- 1 tbsp coconut sugar
- 1/4 cup oat flour
- 2 tbsp gluten-free flour
For the chocolate avocado mousse
- 1.5 large avocado peeled and chopped
- 2.5 tbsp cacao powder
- 3 tbsp maple syrup
- 1 tsp agar agar
- Preheat oven to 180 degrees C/350 F.
- Add the tahini, peanut butter, coconut sugar, oat flour and gluten-free flour to a mixing bowl. Mix together well and press into a 5 inch/14cm tartlet tin. Poke a couple of holes in the bottom using a fork and bake in the oven for around 15 minutes.
- To make the avocado mousse filling, add the avocado, cacao powder and maple syrup to a blender or food processor and blend. Activate the agar agar by heating it with 3 tbsp water in a saucepan and then add to the avocado mousse, blending once again.
- Transfer the chocolate mousse filling to the tartlet base and leave to set in the fridge for 2-3 hours.