Ingredients
-
For the Crust:
-
1/4 cup gluten-free oat flour (or regular oat flour)
-
1/4 cup unsweetened shredded coconut flakes
-
1 tablespoon maple syrup (more if needed)
-
Pinch of salt
-
For the Filling:
-
1 ripe very large or 2 medium ripe bananas
-
1 cup firm ripe dates (about 12-14 pitted), chopped
-
1/2 cup unsweetened plant-based milk (such as almond, soy, or cashew milk)
-
1/4 teaspoon vanilla extract
-
1/4 cup unsweetened applesauce
-
1/2 cup unsalted raw cashews (soaked overnight and drained)
-
1 1/4 cups frozen raspberries (thawed and drained)
-
1/2 cup unsweetened cocoa powder
-
1 ripe medium avocado, flesh scooped out and reserved
Directions
Sub-Title: A decadent and creamy vegan mousse tartlet made with avocados, bananas, dates, cocoa powder, and coconut milk. Perfect for any special occasion!
Ingredients:
For the Crust:
1/4 cup gluten-free oat flour (or regular oat flour)
1/4 cup unsweetened shredded coconut flakes
1 tablespoon maple syrup (more if needed)
Pinch of salt
For the Filling:
1 ripe very large or 2 medium ripe bananas
1 cup firm ripe dates (about 12-14 pitted), chopped
1/2 cup unsweetened plant-based milk (such as almond, soy, or cashew milk)
1/4 teaspoon vanilla extract
1/4 cup unsweetened applesauce
1/2 cup unsalted raw cashews (soaked overnight and drained)
1 1/4 cups frozen raspberries (thawed and drained)
1/2 cup unsweetened cocoa powder
1 ripe medium avocado, flesh scooped out and reserved
Instructions:
Day 1: Prepare the crust: Preheat the oven to 350°F. Mix all crust ingredients in a food processor until well combined and forms a dough-like consistency. Transfer the mixture to a parchment paper-lined mini tart pan with removable bottom (approximately 4-6 wells). Press the mixture evenly into each tart shell, making about 1/2-inch thick. Bake for 10 minutes, remove from heat, and set aside to cool completely.
Day 2: Prepare the filling: Place all filling ingredients in a high-speed blender and process until smooth and creamy. Divide the mixture among the prepared tart shells, filling them almost to the top. Place in the freezer for at least 4 hours or overnight.
Optional Garnish: Scoop out the center of the avocado, leaving about 1/4-inch of the flesh intact. Add a few drops of lime juice and mash the avocado with a fork until it becomes creamy. Remove the frozen tarts from the freezer and pipe the mashed avocado on top of each one using a pastry bag fitted with a small round tip. Sprinkle with additional cocoa powder, fresh berries, and mint leaves for garnish. Serve immediately.
Note: You can also serve this dessert without piping the avocado mixture on top. The taste will be slightly different but still delicious!
