These are actually freaking unbelievable. It's not too surprising though, because as you're making each component, you'll be blown away by the deliciousness, so when you throw them all together you should expect them to taste as good as they do. You've got a chocolate crust encasing raw vegan chocolate mousse, topped off with sweet lemony cashew cream and cacao powder. Even each ingredient on its own is yummy! How many of us can say that about white flour or baking soda? Have you ever eaten baking soda? What we've got in these tarts are whole foods like dates, avocado, and cashews. Yes-siree, these guys will make your skin glow, teeth gleam, and body sing! The fact that the mousse and cream are already blended up and smooth makes digestion even easier. Seriously, these are GOOD FOR YOU. Share them with your romantic partner(s), friends, family... not your dog though! (Cacao and avocado are apparently quite dangerous for canines to eat. Dang.) You will probably have leftover chocolate mousse and cashew cream, so you can either: 1) live with the extras... oh man how troublesome... not. Or 2) make more crust and thus more tarts. Life's toughest decisions, eh?

Raw Chocolate Mousse Tart With Lemon Cashew Cream [Vegan]




For the Crust

  • 3/4 cup oats, buckwheat groats, or nuts
  • 3/4 cup raisins
  • 1 heaping tablespoon cacao powder
  • 1 teaspoon cinnamon (optional)

For the Lemon Cashew Cream

  • 1 cup soaked cashews
  • Juice from 1 lemon
  • 1-2 tablespoons coconut nectar
  • Pinch of Himalayan pink salt

For the Chocolate Mousse

  • 1 avocado
  • 1 cup dates
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons cacao powder
  • 1 cup water, more or less as needed
  • 1 tablespoon melted coconut oil


For the Crust

  1. Pulse the oats, buckwheat groats, or nuts in a food processor until they turn into crumbs.
  2. Add the rest of the ingredients and pulse until it all sticks together.
  3. Press into two lined tart tins and put in the fridge.

For the Cashew Cream

  1. Blend all the ingredients until smooth.
  2. Set in the fridge.

For the Mousse

  1. Blend all the ingredients until smooth.
  2. Spread into the bottom of your tart crusts and cover with the cashew cream.
  3. Put back in the fridge overnight or for at least a couple of hours.
  4. Dust with cacao and serve!


I bet these would be even better if you added banana slices in between the mousse and cream.


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