I had the pleasure of cooking for Chef AJ live on Easter Sunday and made this delicious chocolate mousse tart with berries. It is super easy to make, loaded with fibre, omega 3s and antioxidants! Let me know what you think!
1 cup raw almonds
1 cup walnuts
10 medjool dates, pitted
Chocolate mousse filling
1/3 cup chia seeds
1/4 cup cocoa powder
2 1/4 cups plant milk of choice
6 soft medjool dates, pitted
1 tablespoon maple syrup
1 ripe avocado
Figs, sliced into segments
High speed blender
Round pie dish
Measuring cups, spoons
Process the almonds, walnuts and dates in a food processor until it resembles a fine crumb and sticks together when pressed.
Pour mixture into the pie tin, pressing the mixture down and up the sides. You may need to wet your fingers so it doesn’t stick.
To make the chocolate mousse, into a high speed blender place the chia seeds, cocoa powder, plant milk, dates, maple syrup and avocado. Blend until very smooth.
Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into the tart crust. Refrigerate for 2 to 3 hours, to set.
When the mousse has cooled, arrange fresh berries on top.
Place in the fridge to chill until serving.