Vegan Dark Chocolate Avocado Mousse with Walnut Crust

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Walnut Crust

2 ounces sweetened coconut flakes

12 dried medjool dates, pitted

6 ounces raw, unsalted walnuts

Vegan Dark Chocolate Avocado Mousse

2 large ripe avocados, peeled and pitted

½ cup vegan dark cocoa powder

1/3 cup plus 2 tablespoons maple syrup

1/3 cup unsweetened almond milk

1 teaspoon vanilla extract

1/8 teaspoon salt

Sugared Raspberries

¾ cup organic sugar

¼ cup water

1 pint fresh raspberries

For Serving

8 vegan dark chocolate curls

¼ cup brunoise kiwi

¼ cup brunoise mango

¼ cup brunoise pineapple

¼ cup shaved fresh coconut, toasted



1. Walnut Crust: In medium skillet, toast coconut over medium heat 5 minutes or until golden brown. In food processor, process dates, walnuts and toasted coconut on high until mixture holds together when pinched. Press walnut mixture into eight 5-inch tart shells.

2. Vegan Dark Chocolate Avocado Mousse: In food processor, process all ingredients on high until smooth, scraping down sides as necessary. Fill crusts with mousse; smooth with offset spatula. Cover and refrigerate 4 hours or up to 3 days.

3. Sugared Raspberries: In small saucepan, heat ¼ cup sugar and water over medium-high heat; cook 3 minutes or until mixture comes to simmer and sugar dissolves. Transfer simple syrup to small bowl. Quickly dip raspberries in simple syrup; roll in remaining ½ cup sugar. Place on silicone baking mat-lined sheet tray; dry completely at room temperature. Store in airtight container at room temperature for up to 1 day.

4. To serve: Place 1 mousse tart on desired serving plate; garnish with 1 dark chocolate curl, ½ tablespoon kiwi, ½ tablespoon mango, ½ tablespoon pineapple, ½ tablespoon toasted coconut and 2 Sugared Raspberries.