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!
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.
You can be very creative with the decoration of the tart. I imagine that blueberries, raspberries or crushed almonds would look great as well!
- 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
- Preheat oven to 350ºF.
- Place flour, shredded coconut, and salt in the food processor and pulse until finely ground.
- Melt together cacao butter or coconut oil, vanilla extract, cinnamon and maple syrup and add flour and coconut mixture.
- Pulse until coarse crumbs form and then transfer dough to a greased rectangular silicon tin
- Now use your fingers to evenly press dough in bottom and up sides of tin.
- Bake until golden and firm, about 10-12 minutes.
- Put it in the freezer while preparing the filling
- For the filling, melt the coconut butter and raw chocolate at low heat.
- 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.
- Divide the mixture, by taking out half of it.
- To the other half add the rest of the cacao powder, that is how we get the two layers.
- Pour the light brownish filling onto the crust and let it set for about 10 minutes the freezer.
- Add the darker mixture over the lighter layer and place sliced strawberries on top
- Freeze for at least 2 hours