I love chocolate mousse! The smooth and creamy texture is irresistibly satisfying. I created this raw/gluten free mousse tart that will give you that warm and fuzzy feeling of Christmas in every bite!
The almond and hazelnut based crust has a hint of some popular holiday spices… nutmeg, ginger, cinnamon, and cloves with a touch of sea salt to merry the flavors.
The filling is easily prepared in a food processor. The sweetness comes from a date paste that is made with dates and water that complements the raw cacao perfectly. The best part is the filling sets within a short hour so you don’t have to wait too long to indulge. However, you can make it days ahead if needed.
The tart is delicious as is but if you want to make it extra special there is an optional whipped cream topping. I attempted to make it dairy free by using coconut milk which is definitely an option, but I prefer using heavy whipping cream instead. If you choose to go the coconut milk route, be sure to refrigerate a can of coconut milk until cold before using.
The tart will feed plenty and will yield enough for second servings.
Holiday Mousse Tart
Tis the season with this smooth decadent no bake chocolate mousse dessert!
½ cup raw Hazelnuts
2 cups raw Almonds (sprouted recommended)
¼ + ⅛ teaspoon Sea Salt
¼ teaspoon ground Nutmeg
¼ teaspoon ground Ginger
½ teaspoon ground Cinnamon
⅛ teaspoon ground Cloves
¼ cup Raw Cacao
12 large Medjool Dates, pitted
1 cup unrefined Virgin Coconut Oil, melted
1 ½ cups canned full-fat Coconut Milk (ingredients should be coconut & water)
2 cups Date Paste (See ingredients below)
3 teaspoons Vanilla Extract
¾ cup Raw Cacao
2 cups Medjool Dates, pitted (about 16 dates)
1 ½ cups Water
Pinch of Sea Salt
Coconut Sugar Whipped Cream- Optional
2 tablespoons Coconut Sugar
2 teaspoons Vanilla Extract
2 cups Heavy Whipping Cream
10” Tart Pan with removable base
Stand Mixer or Hand Blender –Optional
Piping Bag– Optional
Prepare Date Paste: Place water, dates and a pinch of sea salt in a carafe of a powerful blender. Let the dates soak for 10 minutes in the carafe then blend on high speed until very smooth, about 1- 2 minutes. Add additional water if needed. Set aside. (Will yield about 2 cups)
Prepare Crust: Place hazelnuts, almonds, sea salt, nutmeg, ginger, cinnamon, cloves and cacao in a food processor and pulse until nuts are finely ground. Add dates in two batches and process until dates are fully incorporated and mixture easily sticks together. Add additional dates if needed. Press evenly into the bottom and the sides of a 10” tart pan and refrigerate until firm, about 30 minutes. (Refrigerate until filling is ready)
Prepare Filling: Place all ingredients for the filling in a food processor and blend until smooth. Pour mixture in the cooled crust and chill overnight.
Optional – Prepare Coconut Sugar Whipped Cream: Chill the bowl of a stand mixer and the whisk attachment in the freezer for 15 minutes. Place coconut sugar, heavy whipping cream and vanilla extract in the bowl and whisk until stiff peaks form, about 4-5 minutes. Transfer mixture to a piping bag and refrigerate until used.
Slice and serve with desired amount of whipped cream and a dash of cinnamon.
Download Recipe (PDF)