Chocolate Tart with Berries
The rich, chocolatey filling is dairy-free and made from healthy whole foods. The crust is crunchy, nutty , and gluten-free. And, guess what? Nothing is cooked!
Servings Prep Time
8people 20minutes
Passive Time
15 to 30minutes
Servings Prep Time
8people 20minutes
Passive Time
15 to 30minutes
Chocolate Mousse:
For crust:
  1. Process coconut and macadamia nuts in a food processor or Vitamix until coarsely ground.
  2. Pit and coarsely chop dates, then add to nuts and process until the mixture resembles coarse crumbs and begins to stick together. Add water to hold together. Don’t overprocess.
  3. Spread mixture in a pie pan, tart pan, or springform pan, pressing the crumbs firmly down to have an even layer on the bottom and up the sides slightly. Place in freezer while you make the mousse, at least 15 minutes.
For mousse:
  1. Pit Medjool dates and soak in water for 10 to 30 minutes. Drain.
  2. Place dates, honey, and vanilla in a blender or food processor and process until smooth.
  3. Add mashed avocados and cacao powder, then blend again until smooth.
  4. Add water and blend until creamy and fluffy. Add more water if needed to get the right consistency.
To assemble and serve:
  1. Remove crust from the freezer and spread chocolate mousse evenly inside it.
  2. Top with sliced strawberries or raspberries.