Dark Chocolate Mousse Tart with Berries (Gluten Free. Dairy Free. Date Free.)

If you saw this post about making sure you get enough fibre, you will be so so so pleased to hear that this is a cake very rich in fibre, magnesium and good fats - without packing a tonne of dried fruit!  It is as rich as it is beautiful.  Put down your psyllium husks, and eat this instead (joking, not joking).

The avo mousse is perfect by itself, and the base can easily be rolled into bliss balls, though you may want a touch of extra sweetness or orange essential oil if you are doing that!

Dark Chocolate Mousse Tart with Berries

Gluten Free. Dairy Free. Date Free.  Makes 12 Muffin Tray Tarts, or One 22cm Tart.


For the base:

  • 1 cup almonds
  • 1/2 Cup shredded coconut
  • 3 Tbs coconut oil, melted
  • 2 Tbs maple
  • 3 Tbs cocoa
  • pink salt

For the mousse:

  • 1 cup Changing Habits cacao melts 
  • 2 medium avocados, flesh only (obvs.)
  • 2 Tbs coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla powder (vanilla extract is fine too!)
  • pink salt


For the base:  In a food process the almonds until they release their natural oils (this may be 3-4 mins in a Breville, or 2 mins in a thermie - you don't want almond butter though, okay?).  Add in remaining ingredients and blitz until well combined.  If it is a little wet, add 1Tbs of cacao or coconut.  If it is too dry, add 1 Tbs coconut oil and 1Tbs water until it comes together .  Almonds differ in their moisture content depending on the brand, where they were grown, how they are stored and how old they are but it is easy to fix!

Press into a 22cm spring form pan (or into a 12-hole silicon muffin tray) and pop in freezer.

For the mousse: Pop the avocados, salt and vanilla into the food processor.  Then melt the chocolate, maple, coconut oil in a double boiler over simmering water - making sure the bottom of the heat proof bowl doesn't touch the water!  When it is well combined, set aside.  Blitz the avocado mix in the processor until well whipped, and then add in to the chocoalte mixture.  Scrap down sides as necessary!

Use your best spac-filler skills to smooth out over the tart base - be sure to leave enough in the bowl to enjoy as a snack, and that the spoon remains well covered too.  Allow the tart to set in the freezer for at least an hour, remove 15 mins before serving.

If decorating as a whole cake use chia jam and any left over ganache to pile layers of berries on top of each other - add some flowers, toasted coconut and cacao nibs, though it is perfect just served with a single strawberry next to a slice!

NOTE:  If storing in the freezer please make sure it is well covered, you don't want freezer burn on your delicate cake!  I have stored it for up to a month and it has still been delicious, I remove it 30 mins before serving and top with chia jam and seasonal fruit.

RECIPESAsja Svilans