This decadent tart is comprised of a silky-smooth chocolate mouse that is flecked with ripe cherries and sandwiched between a chocolate walnut crust that is mind-blowingly good. It's the perfect dessert to break out for a special occasion and store wonderfully in the refrigerator.
Raw Chocolate and Cherry Mousse Tart [Vegan, Gluten-Free]
What Ingredients Do You Need To Make Raw Chocolate and Cherry Mousse Tart [Vegan, Gluten-Free]
For the Crust and Crumble Topping:
- 2 cups walnuts
- 2 teaspoons of coconut oil, melted in a double boiler
- 1 cup dates
- 3 teaspoons of maple syrup
- 2 tablespoons cocoa powder
For the Filling:
- 2 large avocados
- 3 teaspoons maple syrup
- 4 tablespoons raw cocoa
- 1 banana
- 1/2 cup fresh or frozen cherries
- 1 pinch sea salt
- 1/3 cup coconut oil, melted in a double boiler
How To Make Raw Chocolate and Cherry Mousse Tart [Vegan, Gluten-Free]
- Blend all the ingredients for the top and bottom layer in a food processor.
- Split the dough into two parts.
- Press half the dough into the bottom of your pie mold and press it down with your fingertips.
- Put the mold into the freezer.
- During this time, prepare the chocolate mousse. Place all of the ingredients for the mousse, except cherries, into a food processor and blend them into a homogeneous mass.
- At the end, add cherries halves and gently mix them by hand.
- Set the mouse at the center of one of the molds but leave the edges clear.
- Place the second mold over the top and place the whole thing in the freezer for about 30 minutes.
Hidden for desktop / visible for mobile
This recipe is not "raw", because the recipe calls for Maple Syrup and Coconut oil! Maple syrup and Coconut oil are NOT "raw" foods! Coconut oil can only be considered \’raw\’, if cold pressed Virgin Coconut Oil is used!
Here is why…
For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Maple Syrup is boiled at around 219°F when it is being processed!
💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.