Triple Chocolate Mousse Tarts
Vegan, gluten-free, dairy-free, refined sugar-free, heart-healthy
Chocolate is known as the “food for the gods” and I love to add it to my healthy treats as much as possible. So how about a triple chocolate treat? Cocoa in the crust, topped by a chocolate mousse, dipped into delicious glossy chocolate – a trifecta of antioxidants and yumminess! This tart makes a gorgeous dessert you and your guests can feel good about since it is filled not only with chocolate but also with heart-healthy nut flours and oils.
Triple Chocolate Mousse Tarts
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Crust
1 and 1/4 cup almond flour
2 tablespoons unsweetened cocoa powder
1/3 cup arrowroot powder
1/2 teaspoon salt
1/8 cup coconut oil, solid
2 tablespoons hot water
1 tablespoon ground flaxseed
1/4 cup maple syrup
Mousse
1 can full fat coconut milk
1/3 cup maple syrup
2 tablespoons coconut oil
1 and 1/4 cups chocolate chips
Chocolate
1 cup dark chocolate chunks or chips
1 tablespoon coconut oil
large crystal salt
Makes 18 large tarts
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Instructions
Crust
1. Preheat oven to 350ºF/180ºC. Coat a 12-count square brownie tin liberally with coconut baking spray.
2. Make crust by combining almond flour, cocoa, arrowroot powder and salt in a bowl. Whisk to combine. Cut into the flour mix solid coconut oil with your fingertips until the dough comes together. The coconut oil should be pea sized and the flour mixed to look like wet sand.
3. In a separate bowl combine the hot water with ground flax and let sit for 3 minutes. Add the soaked flax along with maple syrup into the dough and fully incorporate into a stiff dough.
4. Pull off 1 tablespoon dough and place into the prepared tins to make 12 crust bases. Press down firmly to compact dough into a solid pie crust. Bake 10 minutes, until the top is set. Let cool completely.
Mousse
5. Heat coconut milk, coconut oil and maple syrup in a saucepan on medium heat, let the mixture come to a boil, then reduce to low. Stirring constantly, cook 6 minutes. Remove from heat, add chocolate, stir until chocolate is melted and shiny.
6. Pour chocolate over cooled tart crusts while still sitting in the cupcake tins. Refrigerate 2 to 3 hours. Remove tarts from tins and decorate with chocolate shavings and fresh berries.
Chocolate
7. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Remove and stir to combine until smooth.
8. With your fingers hold one refrigerated tart and dip into melted chocolate to coat. Sprinkle large crystal salt before chocolate sets. Store in refrigerator.
Photos by Milkshake Creative
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