Chocolate Mousse Tart
2 cups raw walnuts, unsoaked
1 cup unsweetened, shredded dried coconut
¼ tsp sea salt
½ cup pitted medjool dates, approximately 8 dates, unsoaked *
* I always put the dates under warm water while I lightly take off the outside thin skin. It is not necessary to do so, but that is what I like to do.
Place the walnuts, coconut and salt in a food processor and process until coarsely ground. Add the dates and process until the mixture resembles coarse crumbs and begins to stick together. Don’t over process.
Scoop the crust into a pie plate or tart pan. Use a light circular motion with your palms and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. After the crumbs are evenly distributed press the crust down firmly on the bottom, then up the sides.
Place the crust in the freezer for at least 15 minutes, while making the Mousse.
Chocolate Mousse Filling:
½ cup pitted medjool dates, approximately 8 dates, soaked *
½ cup agave nectar or pure maple syrup
1 tsp vanilla extract
1½ cups mashed avocado (3 avocados)
¾ cup unsweetened cocoa powder
½ cup water
* Soak the dates for 30 minutes then rinse off the light skin.
Place the dates, agave (or maple syrup), and vanilla in a food processor, process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides with a rubber spatula. Slowly add the water and blend briefly.
Remove the crust from the freezer and spread the mousse filling over the bottom. Chill for at least 2 hours before serving.
I cut into serving pieces and put into the freezer. It keeps really well and softens quickly when serving.
~ You can use just as a Mousse, no Crust needed.