An amazing no-bake dessert that is super healthy and easy to make. These raw tarts by Ella Leché of Pure Ella are rich in healthy fats, antioxidants, healthy protein and are refined sugar-free. Oh..not to mention delicious!!
Ingredients for base
1 cup pecans or walnuts (or a mix of both)
8 large Medjool dates,
2 tablespoons cacao powder
3 tablespoons water
pinch of Himalayan pink salt or sea salt
Ingredients for Chocolate Avocado Mousse
4 ripe avocados
4 tablespoons raw cacao powder
1 1/2 teaspoons vanilla extract (optional)
up to 1/2 cup maple syrup
raw cacao nibs
coconut flakes (sulphite-free)
To make the crust
1. In a food processor, pulse all the nuts, until a fine grind.
2. Add in the dates, cacao powder and salt and continue mixing until crumbs form.
3. Add one tablespoon of water at a time and continue mixing until the mixture starts to stick.
4. Turn off mixer, and scoop out the mixture into a bowl.
5. Press into silicone cupcake molds (or oil a muffin pan with a bit of liquid oil (grape seed is best) and press into the bottoms of each well. Place the moulds/ pan into the freezer for about 1 hour minimum to set.
Wipe the food processor with paper towel so it’s ready for the filling ingredients.
To make the Chocolate Avocado Mousse
1. Slice the avocados lengthwise, remove the pits and using a spoon scoop out the avocado meat and place into the food processor.
2. Add in raw cacao powder, vanilla extract and maple syrup and mix to until smooth.
Just before serving, remove the bases from the cupcake moulds when they are still frozen by simply tapping on a counter or cutting board. They should fall out easily.
3. Scoop the mousse mixture into each well.
4. Top with raw cacao nibs and coconut flakes if desired.
You can make these recipes completely separately also!
Use the base recipe to make energy/ protein balls.
And use the mousse recipe to make a nice mousse to serve on its own topped with raw cacao nibs and coconut.
If I make the mousse to serve alone, I make it in a smaller serving size with just 1 avocado, 1 tablespoon of raw cacao powder and about 3 tablespoons of maple syrup.
If I just make this as a quick snack, I often omit the vanilla extract and keep it super easy and simple.
For an improved taste of the mousse, allow it to sit for at least an hour in the fridge so that the cacao overpowers all the avocado taste. You can store this overnight also.
The mousse keeps well for up to 3 days in the fridge. (If using perfectly ripe avocados).
The base cups you can keep in the freezer until ready to serve for up to 1 week. (As balls, you can keep them in the fridge for up to 2 weeks.)
Recipe by Ella Leché of Pure Ella