Vegan Chocolate, Avocado and Pomegranate Mousse Tart with Nut Crust
Ingredients
Crust
- 75g almonds (1/2 cup)
- 75g brazil nuts (1/4 cup)
- 30g desiccated coconut (1/4 cup + 3tbsp)
- 30g rolled oats (1/3 cup)
- 100g fresh dates, pitted (8-9 medium size)
- 30g coconut oil (2tbsp)
- 1tbsp chia seeds
- Pinch of salt
Chocolate Filling
- 150g dark chocolate
- 200g coconut cream (3/4 cup + 1tbsp)
- 100g avocado (1/2 large avocado)
- 150ml pomegranate juice, unsweetened
- 40g maple syrup (2tbsp)
- 20g cocoa powder, unsweetened (3tbsp)
- 1/2tsp salt
- 1/2tsp vanilla extract
Preparation
Crust
Preheat the oven to 175C/350F.
Add almonds, brazil nuts, desiccated coconut, rolled oats, and chia seeds to a food processor. Pulse until a coarse crumb texture forms.
Add coconut oil, salt, and pitted dates to the processor. Process until the mixture starts to clump together.
Press the dough evenly into a tart tin and bake in the oven for 10-12 minutes, until the crust is dry to the touch and slightly puffed up. Set aside to cool.
Chocolate Filling
Cut the dark chocolate into small chunks and set aside in a large bowl.
In a small saucepan, warm up coconut cream and pomegranate juice over medium heat until around 40 degrees Celsius.
Pour the warm mixture over the chocolate chunks. Whisk together until the chocolate melts and forms a creamy ganache.
Add avocado chunks and use an immersion blender to make a smooth mixture.
Stir in maple syrup, vanilla extract, and salt to taste.
Pour the chocolate filling over the cooled crust and smooth it down evenly.
Place the tart into the fridge to set for 4+ hours.
Top with more pomegranate seeds and fresh fruit before serving.