Raw Layered Mint Chocolate Mousse Tart (GF

• Vegan
• Gluten free

• Produce

  • 3 Avocado
  • 6 Medjool dates
  • 1/2 cup Mint, loosely packed leaves

• Canned Goods

  • 2 cup Coconut milk

• Condiments

  • 7/8 cup Maple syrup

• Baking & Spices

  • 13 tbsp Cocoa powder
  • 1 tsp Mint extract
  • 1/4 tsp Sea salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 6 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds

• Liquids

  • 1 tsp Water

Found on zenanzaatar.com

Description

Ingredients

• 1 tbsp cocoa powder
• 6 medjool dates
• 1 cup almonds
• ¼ tsp sea salt
• 1 tsp water + 1 tsp maple syrup (optional, to help the crust stick together better)
• 1½ avocados
• 1 cup chilled coconut cream (the top, creamy part of a chilled can of full fat coconut milk)
• ¼ cup + 2 tbsp cocoa powder
• ¼ cup + 2 tbsp maple syrup (or agave nectar)
• 1 tsp vanilla
• 1½ avocados
• 1 cup chilled coconut cream (the top, creamy part of a chilled can of full fat coconut milk)
• ¼ cup maple syrup (or agave nectar)
• 1 tsp vanilla
• ½ cup loosely packed mint leaves
• 1 tsp mint extract
• 6 tbsp cocoa powder
• 4 tbsp maple syrup (or agave nectar)
• 6 tbsp melted coconut oil

Directions

• Start by making the crust. Grease a springform pan with coconut oil. Put almonds and dates in food processor, and process until they are combined and a mealy crust forms. Add cocoa powder and sea salt and process to combine, making sure to scrape sides if needed. Check if the crust clumps together by picking some up with your hands. If it does not easily stick together, add 1 tsp of water and process. If it still does not stick well, add 1 tsp maple syrup and process. Press the crust down into the bottom of the springform pan and refrigerate while you make the filling.
• Put all ingredients for chocolate mousse into the food processor, except for the coconut cream. Process until smooth. Set aside. In a large bowl, beat coconut cream with an electric mixer until stiff peaks form. Add chocolate mousse mixture and beat to combine. Pour chocolate mousse over the crust and smooth with a spatula. Refrigerate while you prepare the mint mousse.
• Put all ingredients for mint mousse into the food processor, except for the coconut cream. Process until smooth. Set aside. In a large bowl, beat coconut cream with an electric mixer until stiff peaks form. Add mint mousse mixture and beat to combine. Pour mint mousse over the chocolate mousse and smooth with a spatula.
• Freeze tart until set, at least 2 hours. Meanwhile, prepare chocolate ganache drizzle. Whisk together all ingredients for ganache in a bowl and pour into a squeeze bottle to drizzle, if desired.
• Once ready to serve, remove mouse tart from freezer. Carefully loosen edges of springform pan with a knife and release. Drizzle ganache liberally over tart. Defrost for at least 15 minutes before serving. Garnish with fresh mint leaves if desired. Store leftovers in refrigerator.