Go Back

No-Bake Mini Chocolate Mousse Tarts

These No-Bake Chocolate Mousse Tarts are filled with creamy avocado chocolate puree and sit inside a no-nut no-bake crust that is gluten-free, vegan & yummy!  You'd never know hidden veggies were hiding in this delicious dessert.
Prep Time1 hr
Total Time1 hr
Course: Dessert, Snack
Cuisine: American, Dairy-Free, Gluten-Free, Nut-Free, Vegan
Keyword: avocado, chewy, chocolate, creamy, crust, flavorful, mousse, no-bake
Servings: 17 mini tarts
Author: Julie Rosenthal

Equipment

  • food processor

Ingredients

CRUST INGREDIENTS

  • 1 cup gluten-free certified oats
  • 1 cup unsweetened coconut shreds
  • 2 tbsp unsweetened coconut shreds
  • 1/2 cup watermelon seeds roasted, with sea salt by Go Raw
  • 15 Medjool Dates pitted and soaked
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tbsp olive oil or melted coconut oil
  • 2 drops liquid stevia I use Nu Naturals

CHOCOLATE MOUSSE FILLING

  • 2 small-medium avocados ripe
  • 1/4 cup raw cacao powder or cocoa powder
  • 2 tbsp pure maple syrup

Instructions

CRUST INSTRUCTIONS

  • 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).
  • Cut strips of parchment paper and put 1 strip into each singular muffin tin cup, about 1/2-inch wide making this crust easy to pull out once complete.
  • 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 until you are ready to add the chocolate mousse.

CHOCOLATE MOUSSE INSTRUCTIONS

  • 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 or just use a spoon.
  • Sprinkle with finely shredded coconut as a garnish.

Notes

Keep these no-bake cups in the fridge when not serving them. // Keeps for up to 3-4 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 the pictures above for reference.  Click HERE to buy a Wilton Pastry bag. //