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Finding desserts that are both decadent and good for you can feel like searching for a needle in a haystack. We all want something that satisfies our sweet tooth, but the guilt that comes with most chocolate treats can really put a damper on dessert time. Plus, if you’re trying to stick to healthier eating habits while still enjoying life’s little pleasures, the options often seem pretty limited.
That’s where this avocado chocolate mousse tart comes in: it’s rich and creamy, naturally sweetened, and packed with good-for-you fats from avocados. Best of all, you can whip it up in no time, and nobody will guess the secret ingredient that makes it so smooth and velvety.
Why You’ll Love This Chocolate Mousse Tart
- Naturally dairy-free – Made with avocados and coconut milk instead of heavy cream, this dessert is perfect for those avoiding dairy while still delivering that rich, creamy texture you crave.
- No-bake recipe – You don’t need to turn on your oven – just mix, chill, and enjoy. It’s ideal for hot summer days or when you want a quick dessert.
- Nutrient-rich ingredients – The avocados provide healthy fats and the raw cocoa adds antioxidants, making this a dessert you can feel good about eating.
- Gluten-free friendly – With an almond flour crust, this tart is naturally gluten-free, perfect for those with dietary restrictions or anyone looking to reduce their wheat intake.
What Kind of Avocados Should I Use?
For a silky-smooth chocolate mousse, you’ll want to use Hass avocados that are perfectly ripe – they should yield slightly when gently pressed with your thumb. These dark-skinned avocados are ideal because they have a higher fat content and creamier texture compared to other varieties, which helps create that luxurious mousse-like consistency. If your avocados aren’t quite ripe when you buy them, let them sit at room temperature for a few days, or speed up the process by placing them in a paper bag with a banana. Just be sure to avoid using overripe avocados with brown spots inside, as they can add unwanted bitter notes to your dessert.
Options for Substitutions
This healthy dessert can be customized with several ingredient swaps if needed:
- Almond flour: If you’re not a fan of almond flour or have nut allergies, try using oat flour or ground sunflower seeds. Keep in mind that oat flour might make the crust slightly more crumbly.
- Shredded coconut: You can replace this with more almond flour or ground nuts of your choice. The texture will be less chewy but still good!
- Coconut oil: Melted butter works well here too. If you’re keeping it plant-based, try melted cocoa butter or refined coconut oil if you don’t want the coconut taste.
- Agave nectar: Feel free to use maple syrup, honey (if not vegan), or date syrup. You might need to adjust the amount based on your preferred sweetness.
- Coconut milk: Any plant-based milk will work, but stick to the creamy ones like cashew or oat milk. Just make sure to use the full-fat versions to maintain the right texture.
- Avocados: These are essential for the creamy texture and can’t really be substituted – make sure they’re perfectly ripe for the best results!
Watch Out for These Mistakes While Making
The success of this no-bake tart heavily depends on choosing perfectly ripe avocados – they should yield slightly when pressed but not be overripe or brown inside, as this will affect both the texture and taste of your mousse. When pressing the crust into the pan, a common mistake is making it too thick in the corners and too thin on the sides – use the back of a measuring cup to ensure even thickness throughout, pressing firmly to prevent crumbling when serving. The mousse filling needs thorough blending to achieve that silky-smooth texture – stop and scrape down the sides of your food processor several times to ensure no green avocado chunks remain visible in your chocolate mixture. For the best flavor and texture, let the tart chill in the refrigerator for at least 4 hours (or overnight), and remove it 15-20 minutes before serving to allow the coconut oil in the crust to soften slightly.
What to Serve With Avocado Chocolate Mousse Tart?
Since this tart is rich and chocolatey with a nutty crust, I like to keep the accompaniments simple and complementary. A dollop of whipped coconut cream on top adds a nice light contrast to the dense mousse filling, while fresh berries like raspberries or strawberries bring a bright, fresh pop of flavor. For a cozy touch, especially during colder months, serve each slice with a cup of hot coffee or spiced chai tea – the warm drinks pair wonderfully with the chocolate and spices in the tart. If you’re hosting a dinner party, a small scoop of vanilla ice cream (dairy or non-dairy) on the side makes this dessert feel extra special.
Storage Instructions
Keep Fresh: Since this tart contains avocado, it’s best to keep it in an airtight container in the refrigerator. It will stay good for up to 3 days, though the avocado might start to oxidize slightly after day 2. To prevent the top from developing condensation, place a piece of plastic wrap directly on the surface of the mousse.
Make Ahead: You can prepare the crust up to 2 days in advance and store it in the fridge. For the mousse filling, it’s best to make it the same day you plan to serve it to keep that fresh green color and smooth texture. If you’ve added toppings like pistachios or chocolate curls, add these just before serving to maintain their crunch.
Serve: Take the tart out of the fridge about 10-15 minutes before serving to let it soften slightly – this brings out the chocolate flavor better. Keep in mind that this dessert doesn’t freeze well due to the avocado filling, so it’s best enjoyed within the first few days.
| Preparation Time | 20-30 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 32-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 20-25 g
- Fat: 120-130 g
- Carbohydrates: 85-95 g
Ingredients
- 1 cup plus 2 tablespoons almond flour
- 1/4 cup shredded coconut without added sugar
- 3 tablespoons raw cocoa powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg powder
- 1/4 cup coconut oil, melted
- 2 ripe avocados
- 4 tablespoons raw cocoa powder
- 3 tablespoons agave nectar
- 2 tablespoons canned coconut milk (full fat)
- Optional: chopped pistachios and chocolate curls for decoration
Step 1: Prepare the Crust Mixture
Preheat the oven to 180°C (356°F).
Begin by mixing all the crust ingredients together in a mixing bowl until the mixture binds together and resembles a dough.
Step 2: Shape and Bake the Tart Crusts
Divide the crust mixture evenly between 6 small tart cases, using roughly 2 heaped tablespoons per case.
With your fingers, gently flatten the mixture around the tart base and sides, ensuring no visible holes remain.
Pierce the tart bases with a fork to prevent bubbling.
Place the tart cases in the preheated oven and bake for 12-15 minutes until the sides start to get slightly crispy.
Remove from the oven and allow the tarts to cool down completely before filling.
Step 3: Prepare the Chocolate Filling
While the tart crusts are cooling, place all the filling ingredients into a food processor.
Blend for about 2 minutes until the mixture achieves a smooth and silky texture.
Step 4: Fill and Garnish the Tarts
Once the tarts have cooled completely, fill them with the chocolate mixture.
Use the back of a spoon to flatten and smooth the filling.
Top the filled tarts with a sprinkle of chopped pistachios and chocolate shavings for an added touch of flavor and aesthetics.
Step 5: Store and Enjoy
Place the finished tarts in an airtight container and store them in the fridge.
They will keep fresh for 3-4 days, allowing you to enjoy a delicious treat whenever you crave something sweet.