These little No Bake Mini Chocolate Mousse Tarts are so decadent and delicious, you’d never believe these guys use so many whole food ingredients! Chocolate Mousse? Try avocado as the base! I know!! Crazy right?! Everyone that tried these were shocked. One friend even asked where I bought this chocolate because it was so good. I laughed and surprised him with the fact that it was avocado and cacao powder mixed together with a tad bit of pure maple syrup. Boom. I love surprising people with desserts that taste super decadent that are made with healthy ingredients. See? Healthy isn’t so bad!
Seriously, the one thing I have learned on this health journey is that mama nature’s food is totally legit. You know what i’m talking about…the real stuff. Real food, whole food, clean food whatever you want to call it has loads of potential for nutrient dense sweetness and deliciousness. I never would have known had I not developed 30 plus food sensitivities in the last few years. That experience has been a nightmare, but an eye opening one in the kitchen. Now back to these decadent nuggets because I am serious when I say decadent. Decadent {but healthy} ingredients like dates, watermelon seeds, coconut, avocado, cacao, gluten-free oats, and….well just scroll down to see the recipe below.
I had a lot of fun making these! I also had a lot of fun eating them. My original inspiration came from my blogger friend Davida over at The Healthy Maven. She had made these carrot cake bites that not only looked delicious but the presentation was spot on. I knew that I wanted to create a no bake cup when I saw hers. The trouble for me with her creation was that it was all ingredients that I couldn’t have, plus I’m not the biggest fan of carrot cake. That’s like last resort for me. But it got me thinking about what I could create, and you know I’m a sucker for chocolate. Plus this whole tree nut and peanut sensitivity got my creativity thinking too. How could I make a no-bake raw treat without the use of nuts? Aren’t all raw treats nut based? Pretty much, butttttt, I’ll never let that stop me.
When I went to the GFAF Expo back in October, a company that I really liked was showcasing their latest and newest, not even on the market yet products! Go Raw makes raw seeds and nuts along with all kinds of bar creations using their seeds and nuts. Their seeds and nuts are raw and sprouted. Raw and sprouted are the best because they are easier to digest and they give you the most nutritional benefits. They had something new. Something I KNEW I could use in replace of nuts!!! I was super excited! Watermelon seeds! But not just any watermelon seeds, these were roasted with sea salt! And these seeds are the latest hype. (The white ones NOT the black ones are edible). And they also make a gorgeous raw treat base! They blend the way nuts do and they stick the way nuts do, so you I can and you can enjoy a nut-free treat without missing out on all the fun. No FOMO here.
So then came the announcement on Instagram through The Feed Feed account, the largest baking and cooking account for connecting chef’s and recipe developer’s around the world. They host tons of contests so I decided to enter! Eek! My first cooking contest! This contest was hosted by Colavita Olive Oil and while many people didn’t even use the oil in their recipe, I felt that was really part of the fun. The rule was to create a Thanksgiving dessert. I loved the idea of actually using the sponsor’s product in my treat! I didn’t win, but I became a finalist which was so exciting and inspiring! I had never been a finalist before, and I was just so proud and happy.
*****
I’ll be honest, if these treats are in my house, I’ll tackle at least 5 at a time! And I can’t feel too guilty since the ingredients are so pure. This recipe is well overdue! It’s honestly about time I posted it, because it’s just too good not to share annnnddddd….Super Bowl Sunday is coming up, so why not make this your sweet treat for the game? While these are not subs or wings, I think they could make a perfect debut. Since appetizer size is the way to go at these parties, um hello – No-Bake Mini Chocolate Mousse Tarts for the win? I think so! We could all use a little sweetness in our lives, don’t you think?
Ready to make beautiful music together?
CRUST | WHAT YOU WILL NEED:
1 cup of gluten-free certified oats
1 cup + 2 T. shredded unsweetened coconut
1/2 cup sea salt watermelon seeds ( I used Go Raw)
15 pitted (soaked) dates
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
1 T. Colavita olive oil (or coconut oil (melted)
2 drops liquid stevia ( I used Nu Naturals)
FILLING/MOUSSE | WHAT YOU WILL NEED:
2 small – medium size ripe avocados
1/4 cup raw cacao powder or cocoa powder
1 T. + 3 tsp. pure maple syrup (use more if you want it to be sweeter)
CRUST DIRECTIONS:
Soak pitted dates in hot water for 5 minutes then drain and discard date water.
In a food processor add ingredients in this order: dates, shredded coconut, gluten-free oats, watermelon seeds, spices, olive oil and liquid stevia.
Process and pulse until mixture is formed (about 5 minutes or more depending on the strength of your food processor).
Add spoonfuls of mixture to a mini muffin tin.
Flatten with your fingers so it fits into the mini muffin tin.
Chill in the fridge for 15 minutes.
Once chilled, use your fingers to create a dip/cup in the center of the crust for the chocolate mousse, by pressing your fingers into the center and molding it to create a cup shape.
Chill again for 15 minutes then pop them out of their molds by using a knife around the edges or see tip below in picture 2 below – you can use strips of parchment paper as seen below to put underneath the crust, that way when you are ready to pop them out all you have to do is pull.
Keep them in the fridge while you make the chocolate mousse.
CHOCOLATE MOUSSE DIRECTIONS:
Add all Mousse ingredients to a food processor and process until creamy and smooth.
Taste it to make sure you are okay with the sweetness. If it’s too decadent, add more maple syrup. You can add up to 3 T.
Then add the mixture to a disposable pastry bag and pipe the mousse into the cups.
Sprinkle with finely shredded coconut as a garnish.
Makes 17 mini-cups
TIPS:
Keep these no bake cups in the fridge when not serving them.
Keeps for a few days – avocado is perishable.
If you don’t know how to use a pastry bag, simply use a spoon to add the mousse. If you are interested in buying a pastry bag, I like disposable ones you can throw away by Wilton. You don’t have to use a tip, you can cut the bottom of the bag on a diagonal to create a fake tip and pipe. See pictures above for reference. Click HERE to buy a Wilton Pastry bag.
- Crust:
- 1 cup of gluten-free certified oats
- 1 cup + 2 T. shredded unsweetened coconut
- ½ cup sea salt watermelon seeds ( I used Go Raw)
- 15 pitted (soaked) dates
- ½ tsp. Nutmeg
- ½ tsp. Cinnamon
- 1 T. Colavita olive oil (or coconut oil (melted)
- 2 drops liquid stevia ( I used Nu Naturals)
- Filling:
- 2 small - medium size ripe avocados
- ¼ cup raw cacao powder or cocoa powder
- 1 T. + 3 tsp. pure maple syrup (use more if you want it to be sweeter)
- Crust:
- Soak pitted dates in hot water for 5 minutes then drain and discard date water.
- In a food processor add ingredients in this order: dates, shredded coconut, gluten-free oats, watermelon seeds, spices, olive oil and liquid stevia.
- Process and pulse until mixture is formed (about 5 minutes or more depending on the strength of your food processor).
- Add spoonfuls of mixture to a mini muffin tin.
- Flatten with your fingers so it fits into the mini muffin tin.
- Chill in the fridge for 15 minutes.
- Once chilled, use your fingers to create a dip/cup in the center of the crust for the chocolate mousse, by pressing your fingers into the center and molding it to create a cup shape.
- Chill again for 15 minutes then pop them out of their molds by using a knife (or see tip below) around the edges and set aside.
- Keep them in the fridge while you make the chocolate mousse.
- Filling:
- Add all Mousse ingredients to a food processor and process until creamy and smooth.
- Taste it to make sure you are okay with the sweetness. If it's too decadent, add more maple syrup. You can add up to 3 T.
- Then add the mixture to a disposable pastry bag and pipe the mousse into the cups.
- Sprinkle with finely shredded coconut as a garnish.
Keeps for a few days - avocado is perishable.
If you don't know how to use a pastry bag, simply use a spoon to add the mousse. If you are interested in buying a pastry bag, I like disposable ones you can throw away by Wilton. You don't have to use a tip, you can cut the bottom of the bag on a diagonal to create a fake tip and pipe. See pictures above for reference.
Love & sweet deliciousness!
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