Raw Mini Chocolate Mousse Tarts

Gluten & Dairy Free Recipes, Recipes

These Raw Mini Chocolate Mousse Tarts are dairy free, gluten free and vegan making them a perfect option for those with intolerances or if you are following a healthy eating plan.
You can easily change them around to suit your tastes and/or budget by changing the macadamia halves for any topping you like.
Try dusting with icing sugar or cocoa power; sprinkling over crushed nuts, coconut shavings or sprinkles; gently pressing in a piece of dried fruit, mini marshmallow or fresh berries- the options are endless!
This recipe makes approximately 30 mini muffin-sized tarts but you can also use a large tart plate or bowl and make one large tart.
Don’t let the long recipe fool you- these tarts are quick and easy to make and a great crowd pleaser.
chocolate_mousse_tarts

Ingredients

Base

  • ½ cup LSA
  • ½ cup Almond Meal
  • ½ cup fine Desiccated Coconut
  • 2 tsp pure Cocoa Powder
  • 1/3 cup Raw Sugar (or any sweetener you like)
  • 4 tbsp Coconut Oil (melted)

Filling

  • 1 400g tin of Coconut Cream (refrigerated overnight and not shaken)
  • 3 tbsp Coconut Sugar
  • ¼ cup Caster Sugar
  • 1 tbsp Pure Maple Syrup (or melted honey)
  • 3 tbsp pure Cocoa Powder

Topping

  • Macadamia halves 

challenge cta-new

Method

  • Place a can of full fat coconut cream in your fridge – be sure not to shake it. It will need to refrigerate at least overnight but a couple of days is best to ensure all the cream has solidified and the coconut water has separated- I keep a tin or two of coconut cream in the fridge at all times, just in case I want to whip up something creamy and delicious. Keeping a tin at the back of the fridge is really handy and I have found the longer you chill it, the better the cream solidifies.
  • Carefully open the cold tin of coconut cream and scoop out the solidified cream into a mixing bowl, leaving behind the clear coconut water (keep the left over water to add to your smoothies, porridge or to drink ice cold). Whip the cream with an electric mixer for at least 3 minutes, until the cream is fluffy
  • Next while mixing, slowly add the cocoa powder
  • Once the cocoa is blended in, keep the mixer going and slowly add the coconut sugar and caster sugar, checking regularly that the mix is sweet enough
  • Slowly add the maple syrup and mix well. The maple syrup softens the mousse a little
  • Set the mousse aside in the fridge
  • Add LSA, almond meal, coconut and cocoa powder to a mixing bowl and mix well.  Gradually add the sugar, tasting to check the mix is sweet enough
  • Add your melted coconut oil gradually, mixing the whole time, until the mix resembles damp sand and holds together when formed into a ball
  • Line your mini muffin tins with papers and add enough of the base mixture to fill the cases 1/3 of the way
  • Using a damp finger, press the mixture into the case so it forms a firm base – you may need to add a little more mixture and press it down again
  • Spoon the mousse mix on top of the base or use a piping bag with a star tip to pipe the mousse into the muffin cups
  • Add half a macadamia nut to the top of each tart
  • Refrigerate and serve cold. If they begin to soften they can be put back in the fridge to firm up

They will last a few days in the fridge in an airtight container – if they last that long!
Makes 30 tarts
124 calories per tart
 Recipe sent in by Nikki Fowell
Join 1000’s of other mums who want to feel healthier and happier and sign up for the 28 Day Weight Loss Challenge now.
Lose Baby Weight- Challenge
 
Need to stock up on Healthy Mummy Smoothies? Then see our shop here