Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Chocolate mousse tart


Chocolate mousse tart

Chocolate mousse tart

This is a recipe my sister put me onto from Wholefoodsimply. It’s healthy, it’s yum and it’s good! It is vegan, gluten free, sugar free and nut free.

Having said that, next time I’ll add nuts to the base because I think I would prefer that. The coconut cream mix on top was beautifully creamy and needed to soften the potency of the sweet chocolate layer and base! A good recipe to have on hand!



1 cup coconut

4 medjool pitted dates

Blend together and press into individual tart pots or as I did by doubling the recipe, use a round tart tin (lined). Refrigerate.

*FYI next time I will replace half the coconut with ground almonds or ground hazelnuts. I think the nuts would be a welcome addition actually but it’s good to have nut free recipes!



1 avocado

1 ripe banana

1 T coconut cream

4 medjool dates (pitted and soaked)

1 tsp vanilla extract

1 T cacao

pinch of salt

Blend on high until processed and smooth and spread on top of the base and refrigerate.



300gm cold coconut cream (the thick part)

2 T rice malt syrup

2 tsp vanilla extract

Blend, and spread over the filling and refrigerate.


This could need a couple of hours in the fridge, or you can speed freeze it šŸ™‚

We actually only ate half as it is quite rich so I have frozen the rest and cut off a slice as needed, lol! Quite helpful!


Author: Rah

3 thoughts on “Chocolate mousse tart

  1. Yay you made it! I made my base from almond cashew date chia and bout 1/4 cup of coconut.

  2. I am pleased you like it, thank you. Bianca

  3. Yummy! Sounds delish!

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