Raw Chocolate Avocado Mousse Tart
Prep time: 
Total time: 
  • For the Tart Base
  • 300g or 3 cups Pecans
  • 30 g or 2 Tbsp Ghee (or coconut oil/butter)
  • 50g or 2 Tbsp Barley Malt Syrup (or Rice Malt Syrup/Maple Syrup/Honey)
  • For the Chocolate Mousse
  • 400g or 4 Avocadoes
  • 60g or ½ cup cacao
  • 100g or 4 Tbsp honey (or sweetener of choice)
  • 2-3f or 1 tsp vanilla paste (or extract)
  1. In a food processor, blend the pecans until coarse crumbs are formed.
  2. Add the melted ghee or coconut oil/butter and the barley malt syrup (or sweetener of choice) and process. The mix should stick together when pressed with your hands.
  3. Place the mix into the base of the tart tin and press down from the center outwards
  4. Freeze for half an hour
  5. For the chocolate mousse, blend the avocadoes, cacao, honey and vanilla paste until all the ingredients are well combined and the mousse is smooth
  6. Fold into a piping bag with a star nozzle and pipe. Alternatively, pour into tart shell and spread evenly using an offset spatula.
Recipe by Manna Eats at http://www.mannaeats.com/2017/01/22/raw-chocolate-avocado-mousse-tart/