It’s Monday. And if there’s anything that can cure a case of the Mondays, it’s dessert.
These paleo chocolate tarts, if we’re getting into specifics.
Now, I'm not a die-hard Paleo fanatic. I'm still testing out the waters a bit, but there's something to be said for clean eating and cutting all the junk out of one's diet. While paleo gets tossed around as being just another fad diet, I think a lot of its tenets are sound, and I have definitely noticed a difference in terms of fewer auto-immune flare ups when eating paleo.
So while I make a lot of paleo dishes, I also like to round out the edges with some non-paleo dishes as long they are made with real, minimally-processed ingredients.
These bad boys fall into the former category, and because these little bits of chocolatey goodness are grain-free, refined sugar-free, and vegan, it’s totally OK to eat them all in one sitting, yes?
Paleo Chocolate Mousse Tarts
Ingredients (Makes 12)
12 pitted medjool dates
1 c raw hazelnuts
1 c raw almonds
2 ripe avocados
1/2 c cocoa powder
3 tbsp raw honey
1/4 c full fat coconut milk (that comes in a can)
1 tsp vanilla
1 can coconut cream chilled overnight
1 tbsp raw honey
1 tsp vanilla extract
1 tbsp Sunbutter
1 tsp coconut oil
- Spray a muffin pan with coconut oil and line the bottom of the cups with parchment circles to prevent sticking.
- Combine all crust ingredients in a food processor and pulse until mixture is crumbly and starts to stick together.
- Spoon roughly 1/3 cup mixture into muffin tins and press down and along the sides of the cups. The mixture should be sticky enough to easily adhere to the sides of the tin.
- Place the entire muffin pan into the freezer for 25 minutes or until crusts firm up.
Chocolate Mousse Filling
- Combine all the ingredients for the Chocolate Mousse in your food processor.
- Blend until creamy. If your mousse is too thick, add more coconut milk 1 tablespoon at a time.
- Remove crusts from the freezer. Run a knife around the edges of each crust and pop out of the muffin tin.
- Spoon mousse into crusts.
- Put tarts back in the freezer while you make the whipped coconut cream.
Whipped Coconut Cream and Sunbutter Topping
- Remove coconut cream from the refrigerator. By this time the cream should have separated from the water and risen to the top.
- Gently turn can upside down, being careful not to shake it. Open can and drain off water.
- Spoon remaining cream into a mixing bowl.
- Add honey and vanilla extract, and beat cream mixture until fluffy. Start on low speed and gradually increase to high while moving the beaters up and down to incorporate more air.
- Remove tarts from freezer and top with coconut cream.
- Heat Sunbutter and coconut oil in a small bowl in the microwave for 15 seconds. Stir. If Sunbutter and oil do not mix completely, microwave for another 10 seconds.
- Drizzle Sunbutter over tarts.
Store tarts in the refrigerator.