April 25th, 2024
Recipes
Chocolate Blackberry Mousse Tarts
Valentina P
- Difficulty
•
- Time 30"
We dream of these chocolate tarts. Creamy-soft chocolate mousse that melts in your mouth, a chewy tart shell, and a juicy blackberry on top. When eaten directly from the freezer, the fruity mousse takes on a consistency similar to ice cream. Plant-based, healthy, and no-bake.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Base
- 1 1/2 cups medjool dates, pitted
- 1 cup almonds
- 2 tablespoons cacao powder
- 2 tablespoons vegan chocolate chips
- 1/2 teaspoon vanilla extract For the Mousse
- 1/2 cup sunflower seed butter (or almond butter)
- 1 medium banana
- 1/4 cup blackberries, chopped (plus extra for topping)
- 1/4 cup cacao powder
- 1/4 cup Vega Berry protein (Note 1)
- 3 tablespoons non-dairy milk
- 2 tablespoons vegan chocolate chips
- 1 teaspoon cinnamon
- 1 teaspoon maca (optional)
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Line a mini-muffin tin with liners, or use a silicon tin (we like this one). A regular-sized muffin pan may also be used for larger tarts. Note: For a traditional muffin pan, 3 mini-muffins will make about 1 regular-sized muffin. That means you will have ~11 larger tarts if choosing this option.
- Step 2: Combine all base ingredients, except the chocolate chips, in a food processor. Mix until a sticky paste forms, about 1 to 3 minutes depending on the machine. Scrape down the sides as needed. Fold in the chocolate chips.
- Step 3: Roll ~2 tablespoons of the dough into small balls and place one in each mini-muffin cavity. Make an indent in the center of each using your thumb or a small bottle cap. This will create a pocket for the mousse topping. Refrigerate.
- Step 4: Meanwhile, add all the mousse ingredients, except the chocolate chips and blackberries, into a food processor. Blend until smooth, about 1 to 2 minutes. Fold in the chocolate chips and blackberries with a spatula.
- Step 5: Gently remove the base cups from the muffin tin. Use a spoon or piping bag to fill the little cups with the mousse. Top with any extra blackberry halves.
- Serve: Enjoy. These mousse cups are best enjoyed chilled and stored in the freezer. Place on the counter for a few minutes prior to eating to soften.
Recipe Notes
Note 1: You can substitute the protein powder with 1/4 cup of freeze-dried berries.
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Nutrition
These tarts are groan-worthy. A creamy-soft chocolate mousse that melts in your mouth, coupled with a chewy base. The contrast of textures is enticing, as is the unexpected addition of juicy blackberries. These sweet morsels are entirely plant-based, healthy, and involve no cooking or complicated techniques. When eaten directly from the freezer, the fruity mousse takes on a consistency similar to ice cream.
How To MakeDiet Type: Paleo
Shopping List
-
Base
- 1 1/2 cups medjool dates, pitted (Note 1)
- 1 cup almonds (raw or roasted)
- 2 tablespoons raw cacao
- 2 tablespoons paleo chocolate chips
- 1/2 teaspoon vanilla extract Mousse
- 1/2 cup sunflower seed butter (or preferred nut butter)
- 1 medium-sized banana
- 1/4 cup blackberries, chopped (plus extra for topping)
- 1/4 cup raw cacao
- 1/4 cup freeze-dried berries or paleo protein powder (Note 2)
- 3 tablespoons non-dairy milk
- 2 tablespoons paleo chocolate chips
- 1 teaspoon cinnamon
- 1 teaspoon maca (optional)
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Line a mini-muffin tin with liners, or use a silicon tin. A regular-sized muffin pan may also be used for larger tarts. Note: For a traditional muffin pan, 3 mini-muffins will make about 1 regular-sized muffin. That means you will have ~11 larger tarts if choosing this option.
- Step 2: Combine all base ingredients, except the chocolate chips, in a food processor. Mix until a sticky paste forms, about 1 to 3 minutes depending on the machine. Scrape down the sides as needed. Fold in the chocolate chips.
- Step 3: Roll ~2 tablespoons of the dough into small balls and place one in each mini-muffin cavity. Make an indent in the center of each using your thumb or a small bottle cap. This will create a pocket for the mousse topping. Refrigerate.
- Step 4: Meanwhile, add all the mousse ingredients, except the chocolate chips and blackberries, into a food processor. Blend until smooth, about 1 to 2 minutes. Fold in the chocolate chips and blackberries with a spatula.
- Step 5: Gently remove the base cups from the muffin tin. Use a spoon or piping bag to fill the little cups with the mousse. Top with any extra blackberry halves.
- Serve: Enjoy. These mousse cups are best enjoyed chilled and stored in the freezer. Place on the counter for a few minutes prior to eating to soften.
Recipe Notes
Note 1: If your dates seem very dry, soak them in water for 1 to 3 hours prior to using. Drain very well. Note 2: Use your favorite protein powder here (a berry-flavored one is delicious). You can substitute the protein powder entirely with an equal amount of freeze-dried berries.
Nutrition
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Chocolate Blackberry Mousse Tarts
PT30M 1 1/2 cups medjool dates, pitted 1 cup almonds 2 tablespoons cacao powder 2 tablespoons vegan chocolate chips 1/2 teaspoon vanilla extract 1/2 cup sunflower seed butter (or almond butter) 1 medium banana 1/4 cup blackberries, chopped (plus extra for topping) 1/4 cup cacao powder 1/4 cup Vega Berry protein (Note 1) 3 tablespoons non-dairy milk 2 tablespoons vegan chocolate chips 1 teaspoon cinnamon 1 teaspoon maca (optional) 1/2 teaspoon vanilla extract Gluten Free Paleo Vegan 34 Servings
Ingredients:
