It was a rainy afternoon when I decided to experiment in my kitchen, longing for something rich yet nourishing to satisfy my chocolate cravings. As I melted dark chocolate, memories of childhood flooded back—those blissful moments spent helping my grandmother bake in her cozy kitchen. Inspired by her love for healthful ingredients, I crafted this luscious chocolate tart that not only delights the senses but also packs a nutritional punch. The secret? A creamy avocado mousse filling that’s both indulgent and good for you!
Ingredients
For the Tart Crust:
- 1 cup almond flour
- 2 tablespoons cocoa powder
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon sea salt
- 2 tablespoons cold water
For the Dark Chocolate Ganache:
- 1/2 cup full-fat coconut milk
- 1 cup dark chocolate chips (70% cacao or more)
- 1 tablespoon maple syrup (optional, for added sweetness)
For the Avocado Mousse Filling:
- 2 ripe avocados
- 1/4 cup raw cacao powder
- 1/4 cup maple syrup
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
Start by preheating your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and sea salt. Mix until a dough forms. If the mixture is too crumbly, add cold water, one tablespoon at a time, until it holds together.
Press the dough into the bottom and up the sides of a tart pan, ensuring an even layer. Prick the bottom with a fork to prevent bubbling. Bake the crust for 10-12 minutes or until lightly golden. Allow it to cool completely.
For the dark chocolate ganache, heat the coconut milk in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the dark chocolate chips. Let it sit for a minute, then stir until smooth. If you prefer a sweeter ganache, add maple syrup and mix well.
Pour the ganache into the cooled tart crust, spreading it evenly. Place it in the refrigerator to set while you prepare the avocado mousse.
In a blender or food processor, combine the avocados, raw cacao powder, maple syrup, almond milk, vanilla extract, and sea salt. Blend until creamy and smooth. Taste and adjust sweetness if necessary.
Once the ganache has set (about 30 minutes), spoon the avocado mousse over the chocolate layer, smoothing it out with a spatula.
Chill the tart in the refrigerator for at least an hour before serving to allow the flavors to meld and the texture to firm up.
When ready to serve, slice the tart and garnish with fresh berries, a sprinkle of cacao nibs, or a dusting of cocoa powder for an elegant touch. Enjoy this guilt-free dessert that brings joy and nourishment to your special moments!