• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz logo

  • Über mich
  • Rezepte
  • Zusammenarbeit
  • Deutsch
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Vegan Glutenfree Double Chocolate Mousse Tart

Apr 10, 2016 · 9 Comments

This Vegan Glutenfree Double Chocolate Mousse Tart will take your chocolate addiction to a new level! I love the combination of chocolate and Strawberries forever. I already made tons of vegan chocolate mousses, but felt that I need to change the game a little bit. So why not put that chocolate mousse into a tart and decorate the whole thing with sliced strawberries.
For me this symbolized the end of winter and the slow beginning of summer. It is not an entirely summer inspired fruit tart but you feel a touch of summer with these strawberries and at the latest when you have your first bite you’ll have these summer feelings in your stomach and heart. Believe me this tart is a MUST for every chocolate lover!

Vegan Glutenfree Double Chocolate Mousse Tart
I’ve been blogging, baking and creating for a few years now and for the last months I’ve been struggling a bit with new ideas. It didn’t inspire me or encourage me to create new stuff. Everything I came up with felt boring and I thought ahhh you already posted something similar. So clearly, it was time for a change.
Vegan Glutenfree Double Chocolate Mousse Tart
You can be very creative with the decoration of the tart. I imagine that blueberries, raspberries or crushed almonds would look great as well!



Vegan Glutenfree Double Chocolate Mousse Tart

Vegan Glutenfree Double Chocolate Mousse Tart
 
Save Print
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
Ingredients
  • 1½ cup oat flour (spelt, almond or all-purpose work as well)
  • ¼ cup unsweetened shredded coconut
  • 2 tbsp coconut oil, melted
  • 1 tbsp rice syrup
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • a pinch of fine sea salt
  • -
  • 2 ripe avocados
  • 1 ripe bananas
  • ¼ cup cacao butter or coconut oil, melted
  • ⅓ cup full-fat coconut milk
  • ½ cup unsweetened cacao powder
  • 1 oz raw dark chocolate, melted
  • 4 tbsp agave syrup
  • 1 tsp vanilla extract
  • a handful of strawberries
Instructions
  1. Preheat oven to 350ºF.
  2. Place flour, shredded coconut, and salt in the food processor and pulse until finely ground.
  3. Melt together cacao butter or coconut oil, vanilla extract, cinnamon and maple syrup and add flour and coconut mixture.
  4. Pulse until coarse crumbs form and then transfer dough to a greased rectangular silicon tin
  5. Now use your fingers to evenly press dough in bottom and up sides of tin.
  6. Bake until golden and firm, about 10-12 minutes.
  7. Put it in the freezer while preparing the filling
  8. -
  9. For the filling, melt the coconut butter and raw chocolate at low heat.
  10. Then add all the ingredients but just ⅓ cup of the cacao powder into a blender or a food processor and blend everything until smooth.
  11. Divide the mixture, by taking out half of it.
  12. To the other half add the rest of the cacao powder, that is how we get the two layers.
  13. Pour the light brownish filling onto the crust and let it set for about 10 minutes the freezer.
  14. Add the darker mixture over the lighter layer and place sliced strawberries on top
  15. Freeze for at least 2 hours
3.5.3208

 


Baked goods, Chocolate, Pies, Recipes chocolate mousse, healthy chocolate mousse, raw chocolate tart, swiss blogger, swiss food blogger, vegan chocolate mousse, Vegan Glutenfree Double Chocolate Mousse Tart

Reader Interactions

Comments

  1. superfitbabe says

    11. April 2016 at 2:22

    Chocolate lover? Someone call my name? I bet you did ???? If I made this tart, I would’ve gone crazy with the toppings! It looks divine!!

    Antworten
  2. Thalia says

    11. April 2016 at 7:19

    such a beautiful tart! love that its so healthy too.. whilst still looking incredibly rich and delicious.

    Antworten
  3. Daniela says

    14. April 2016 at 21:26

    Hi, i cannot eat sugar. Is there a way to make it without the dark chocolate? I would love it!!!! Thanks

    Antworten
    • Lara says

      14. April 2016 at 22:18

      Yes sure! You could substitute with cacao butter or try cacao nibs 🙂

      Antworten
  4. Thais says

    5. Mai 2016 at 16:02

    What else could I use instead of agave syrup?

    Antworten
    • Lara says

      5. Mai 2016 at 16:13

      Maple date or rice syrup or honey if not vegan 🙂

      Antworten
  5. Anonymous says

    12. Mai 2016 at 7:13

    I would like to bring this tart to university but it will have to be out of the fridge for at least 4hours, you think that can work out or is it not that optimal..?

    Antworten
    • Lara says

      12. Mai 2016 at 7:35

      4hours should be fine but better not more 🙂 good luck and let me know how it went 🙂

      Antworten
  6. Arthur Caldwell says

    16. Mai 2016 at 4:54

    This tart is just perfect for my girl. Thank you for sharing your recipe.

    Antworten

Schreibe einen Kommentar Antworten abbrechen

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.

Recipe Rating




Rate this recipe:  

Primary Sidebar

logo
Food Advertisements by
logo
Food Advertisements by
logo
Food Advertisements by

Copyright © 2023 · VANILLACRUNNCH · LIFESTYLE AND FOOD BLOG AUS DER SCHWEIZ