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Vegan chocolate mousse tarts

Posted on Jan 19, 2018 by in Recipes | 4 comments

Makes 4 small tarts


150 grams of oats

70 grams of coconut oil (melted)

5 medjool dates (pitted)

Chocolate mousse

150 grams of dark chocolate (melted)

150 millilitres of coconut cream

Half of a ripe avocado

For presentation

Fresh raspberries

Gold leaf (if you’re feeling fancy)

Make the pastry

  1. Grease four small tart cases with coconut oil.
  2. Place the oats, melted coconut oil and dates into a food processor. Pule until a wet ‘dough’ is formed.
  3. Evenly divide the mixture among the tart cases. Press the mixture on to the base and sizes of the case using your hands or the back of a spoon.
  4. Chill the tart cases in the fridge for 30 minutes or until set.

Make the chocolate mousse

  1. Place the melted chocolate, coconut cream and avocado into a food processor. Pulse until smooth.

Assemble the vegan chocolate mousse tarts

  1. Evenly divide the chocolate mousse between the tart cases. Smooth with the back of a spoon.
  2. Finish with fresh raspberries and gold leaf (if using).


  1. This tart is so pretty Amy. The gold leaf is very fancy.

    • Thanks so much Gary!

  2. Yum, that sounds fabulous, and possibly a little better for us than a traditional tart?

    • Thanks Elissa! I certainly think so!

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