A dream dessert for chocolate lovers! These vegan chocolate tarts combine a crunchy Nuts Seeds Granola base with a creamy chocolate mousse made with avocado and banana. Topped with dark chocolate and fresh raspberries, it's a dessert that looks as beautiful as it tastes.
This is what you need (for 6 cakes)
Soil:
- 225 g Nuts Seeds Granola
- 4 medjool dates (24g)
- 30 g coconut oil
- 12 g cinnamon
- 25 g cocoa powder
- Pinch of sea salt
Chocolate mousse:
- ½ avocado
- ½ frozen banana
- 25 g cocoa powder
- 85 g agave syrup
- 1 tsp vanilla extract
- pinch of sea salt
Finish:
- dark chocolate (70%)
- fresh raspberries
- nuts or granola
This is how you prepare it
Preheat the oven to 180°C (350°F) and grease a muffin pan with coconut oil. Soak the dates in warm water, remove the pits, and let them drain. Blend the granola in a blender until smooth. Add the dates, coconut oil, cinnamon, cocoa, and salt and mix until a sticky dough forms. Divide this dough among 6 muffin cups and press firmly, including the edges. Bake in the oven for 10–15 minutes and let cool completely.
Meanwhile, make the chocolate mousse by mixing the avocado, banana, cocoa, agave syrup, vanilla, and salt until smooth. Refrigerate until ready to use. Fill the cooled tart shells with the mousse (a piping bag works well). Melt the chocolate in a double boiler and drizzle it over the tarts in thin strips.
Garnish with fresh raspberries and chopped nuts or granola. Let it set in the refrigerator for at least an hour before serving.
Tip 😋
These tarts can easily be made a day in advance — this way they will be even firmer and more intense in flavour.
