Dear No Bake Chocolate Avocado Mousse Tarte,
You were a great joy to prepare and a drive inside of me wanted to ensure that you appeared as pretty to the eye as you were delectable to eat. I think you turned out marvelously, don’t you? I am sorry I ate you, but please know that you were a sweet creature while you existed and my body and I sincerely thank you for containing nourishing ingredients that also taste divine when combined. I will forever remember you and all that you did for both me and my mouth. You were beautiful both inside and out, with a natural sweetness few desserts as nutritious as you could hope to match.
Respectfully yours,
Talia
Dear blog reader,
There is something about oats, dates and nuts that combine together so very well to create the most perfect healthy pie or torte crust. Eating it should be considered a passion because the best was to enjoy it is passionately. This torte crust is particularly sweet, soft and possesses the most complimentary hints of vanilla flavor due to the additional crust ingredients I added, as you can easily take a gander at below.
The chocolaty filling is equally as delectable as the crust, if not more so. I vote more so because it is a challenge to beat a mousse that tastes as heavenly as this healthy ingredient-loaded one when it comes to good-for-you dessert taste testings. This is how strongly I feel about this melt-in-your-mouth mousse! Oh and to eat it directly from the blender and/or food processor is a real fun perk of preparing this recipe yourself!
Now for the recipe…
Bottom oat crust layer ingredients:
1 very ripe large banana, peeled ½ cup white beans (I use canned, Eden’s BPA free brand) 9-10 medjool dates, pitted ½ cup rolled or steel cut oats ⅓ cup sunflower seeds, hemp seeds or another nut/seed of choice 2 tablespoons ground flaxseeds 1 tablespoon vanilla extract or 1 teaspoon ground Tahitian vanilla
Chocolaty Avocado filling:
1 ripe avocado, pitted 6 medjool dates, pitted ½ cup cocoa powder ½ cup black beans (use can also use white beans) 1 tablespoon vanilla extract or 1 teaspoon ground Tahitian vanilla
Fresh strawberries other berries, kiwis, bananas or any other fruit to be sliced on top
Directions:
To prepare the bottom layer ingredients, place all ingredients in a food processor and process until smooth and evenly mixed. Make sure all of the dates are pitted! Scoop out and place into a lage bowl. Using clean hands, mold this crust into 3-4 4×4 inch diameter, 1 ¼ inch high round springform pans (preferably with removable ring – mine are from William Sinoma). You can also use a large cake pan and make this a pie. It’s up to you!
Once the oat crust has been molded into the torte pans, place them into the freezer for at least 15 minutes so the crust can firm up while you prepare the chocolate avocado mouse filling. To prepare the filling, simply process all ingredients in your cleaned food processor until smooth and creamy. You might need to add a few tablespoons water or nondairy milk so that all ingredients blend together without trouble. I also recommend using very soft dates. If the dates are hard, immerse them in water and heat them for 30-45 seconds in the microwave before adding them to the food processor (don’t add the water you soaked them in).
Once the chocolaty mousse is blended. remove the crust-filling from the freezer and pour the mousse into each on. Top with you favorite fruity toppings and enjoy!
With wishes of plenty of natural sweetness for you! XO
Talia