Sep 6

ENJOY THIS DECADENT LIGHT & LUSCIOUS SPRING DESSERT

As the weather warms up and outdoor gatherings become the norm, it’s time to indulge in light and luscious treats that make the most of Spring.

This no-bake chocolate mousse is the perfect answer to those springtime cravings — rich, creamy, and impossibly easy to whip up.

With no oven required, it’s a dream dessert for picnics and backyard brunches. Top with fresh seasonal berries for a burst of colour, and you’ve got a crowd-pleaser that’s sure to be the star of your next outdoor spread.

No Bake Chocolate Mousse Tarte

Base:

︎1 cup almonds

︎1 cup peeled hazelnuts

︎1/4 cup cacao powder

︎Pinch sea salt

︎1 packed cup pitted dates (approx 150g soaked 15 minutes beforehand)

Choc mousse:

︎1/2 cup coconut milk (chilled part of the can)

︎2 medium ripe avocado's

︎150g dark chocolate (I used 70%)

︎1.5 tsp vanilla

︎1/4 cup maple syrup

︎1 scoop choc hazelnut protein (or increase the below to 1/4 cup cocao powder)

︎3 TBS cocao powder

︎Pinch sea salt

Method:

Line a 20cm tart tin with baking paper.
Process all the nuts in a food processor, followed by the remaining ingredients, until the mixture comes together and sticks together when pressed. Add 1-2 TBS melted coconut oil if the mixture appears dry. Transfer the mixture to your removable tart tin and push the mixture evenly along the bottom and up the sides of the tin. Place in the fridge to set whilst you make your filling.
Melt the chocolate over a low heat in a small microwave-safe bowl until fully melted, set aside to cool for 5-10 minutes.
Add all the filling ingredients to a food processor or Vitamix except the melted chocolate. Process for a few minutes or until the mixture is smooth and free of lumps. Add your melted chocolate and combine. If you would like a creamier mousse, you can add a little plant milk.
Scoop your mixture into your chilled tart base and smooth over. Set aside the tart in the fridge for 4 hours or until set. Top with fresh berries and enjoy straight away.