Chocolate Avocado Mousse Tart

I made this fantastic Choc Mousse tart again the other night and forgot how ridiculously tasty it was! I served it with some fresh cream and sour cherry coulis.

choc mousse cake.jpg

Thanks Jen Quante for the original recipe in the first place



  • 1.5 cups dates
  • 1 cup pecans
  • 1/2 cup coconut, dehydrated and shredded


  • 2 Tbs. coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 2 large avocados
  • 5 Tbs. coconut milk, chilled
  • 5 Tbs. agave nectar, xylitol, honey (whatever your sweetener choice)
  • 1 tsp. vanilla
  • 1/4 tsp. sea salt, fine


To make the crust, mix the dates and pecans in a food processor until evenly blended with no big chunks. If your food processor isn't the best, grind the dates first, then the nuts separately. In a medium bowl work the coconut into the date/pecan mixture thoroughly with your hands. Press the mixture into a 9” pie dish to form the crust. You could coat your fingers in coconut oil before pressing the crust since the mixture is so sticky. Pop it in the oven at 160C for 5 minutes, just to set it. Then let cool.

Now on to the filling. Melt the coconut oil and cocoa powder in a double broiler. Stir until all the cocoa powder is completely dissolved into the coconut oil and the mixture looks like melted chocolate and remove from heat.

In a food processor, blend two large avocados until completely smooth with no lumps. In a separate bowl mix

avocados with chocolate/oil mixture, coconut milk, agave nectar, vanilla and salt.

Pour the filling into the pie crust and refrigerate for about an hour. Serve chilled.


Note: The filling on its own makes a great chocolate mousse!