Take advantage of avocado’s lusciously rich creaminess with chocolate to make this creamy and decadent avocado chocolate mousse tart. The crust provides the perfect amount of bite with a bit of a sprinkle of salted bite to bring out the chocolate flavour in the tart. When you first take a bite, you sense the avocado but the chocolate flavour settles in soon after. Creamy, chocolately, and rich.
25 minPrep Time
15 minCook Time
40 minTotal Time
- 1/2 cup (125 mL) vegan butter (like Earth Balance or Vegan Becel)
- 1/4 tsp (1 mL) salt
- 1 1/4 cups (310 mL) flour
- 1/4 cup (60 mL) white granulated sugar
- 1/4 cup (60 mL) dutch-processed cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp soy milk (or other milk alternative)
- 2 tbsp (30 mL) coconut oil
- 1 cup (250 mL) semi-sweet chocolate chips (dairy-free)
- 2 large avocados, pitted and peeled
- 1/3 cup (85 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 2-3 avocado slices OR coconut whipped cream OR toasted coconut flakes OR fresh raspberries
- Preheat oven to 350ºF (175ºC).
- In a food processor, blitz butter, salt, flour, sugar, cocoa powder, vanilla extract and soy milk until uniform and a dough forms. Press into a well-greased 8-inch tart pan and use a fork to pierce the shell all along the bottom and edges to prevent the crust from bubbling up. Feel free to use pie weights if you have them, but it’s not necessary.
- Bake for 10-12 minutes until the bottom looks baked (it’ll be slightly bubbled, and just slightly more browned than the rest of the tart shell). Remove from oven and let cool completely on a wire rack.
- Meanwhile, melt chocolate and coconut oil in a heat-safe bowl over a pot of simmering water (or simply a double boiler). Set aside.
- To prepare the filling, use a food processor or a blender to mix avocado, maple syrup melted chocolate, avocados, and vanilla extract until uniform and whipped in texture. Fill cooled tart shell and let set in the fridge for at least 2 hours. To serve, garnish with toasted coconut flakes, fresh avocado slices, coconut whipped cream or fresh raspberries and enjoy!
- To store, cover with plastic wrap in the fridge and eat within a week.
Lisa Le is the Toronto-based vegan food blogger behind The Viet Vegan. She blogs about food with stories about Vietnamese culture, nerdism, feminism, and her life sprinkled in on top.