These super easy to make vegan mousse tarts are simply to die for. Be warned though – they’re completely addictive. By switching the maple syrup with agave nectar, this recipe becomes completely raw.
Use a deep muffin tin with cupcake foils for the best results. Makes approximately 8.
- 1 cup almonds
- 1 cup walnuts
- 1 cup dates
- 2 tbsps chia seeds
- 1/2 tspn vanilla essence
- 2 tbsps raw cacao powder
- 1/3 cup dates
- 1 ripe avocado
- 3 tbsps raw cacao powder
- 3-4 tbsps 100% natural peanut butter
- 1/4 cup maple syrup (switch with raw agave to make this recipe raw)
- 1 tbsp melted coconut oil
- 1 tspn vanilla essence
- 1/8 teaspoon cinnamon
- 1/2 cup unsweetened raw almond milk
- 1/2 tspn salt (optional)
Fruit or raw vegan chocolate
1. Put all the ingredients in your blender and mix until the ingredients look like crumbs and they almost stick together.
2. Press the mixture firmly into big cupcake moulds and place in the fridge whilst you make the mousse.
1. Blend all ingredients until smooth. There is no need to rinse your blender after making the crust.
2. The mixture will appear quite thick. Ensure all ingredients are blended thoroughly.
3. Remove cupcake mould from fridge and scoop mousse into each mould on top of the crusts and spread evenly.
4. Garnish with fresh fruit and place in fridge to set. I recommend waiting a good four-five hours before eating so the mousse has a good chance to firm up a bit.
NB: The photos here have a bit too much crust as this batch yielded twelve and I was running low on mousse ingredients!