Chocolate Mousse Tart

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Why you’ll love this chocolate mousse tart

• A rich, creamy, and satisfying chocolate dessert
• Plant based
• Gluten free
• High in fiber, protein, and magnesium
• Keto friendly
• Salty-sweet crust
• Simple, whole ingredients
• Elegant enough for dinner parties

Ingredients you’ll need to make this chocolate mousse tart

Avocados: yep, you read that correctly. Avocados are the main ingredient in the creamy dark chocolate mousse filling. Be sure to use soft, ripened avocados. 

Cocoa powder: the chocolate component in both parts of this recipe. We’ll use cocoa powder for the chocolate filling and for the salted chocolate crust. Since this is a no-bake recipe, either dutch processed or natural cocoa powders will work.

Maple Syrup: the sweetener of choice for the chocolate mousse filling! 

Oats: part of the crust is made of rolled oats. Quick cook oats will also work. 

Peanuts: the second part of the crust is made from peanuts – more specifically, peanut flour. Peanut flour is simply blended up peanuts and the process to make it is embedded into this recipe, so worry not. No need to go out to the store hunting down peanut flour – you’ll be hard-pressed to find it. 

Dates: these act as both the sweetener and the binding agent in the salted chocolate peanut crust. Be sure to use medjool dates (do NOT use deglet) as the medjool variety has that caramel-like, naturally sweet flavor we’re going for. 

Salt: adding some salt to the chocolate peanut crust sends this dessert into I-can’t-believe-it’s-vegan territory. Just a little goes a long way – don’t skip this one!

Nutrition profile of this chocolate mousse tart

For the purposes of presenting nutrition data, we need to decide on a serving size. One serving is equivalent to 1/12 of the tart. The BEST measure, however, is your own intuition. Please do not let me dictate how hungry or satisfied you are 🙂

How to make chocolate mousse tart

Step 1

Start by preparing the crust. Pulse the peanuts in a high speed blender, then add the oats, cocoa powder, and salt. Pulse a few times, then toss in the dates and continue pulsing until a sticky chocolate dough forms.

Step 2

Transfer the crust to the tart pan and press into the edges to create an even layer.

Step 3

Wipe down the blender before adding the avocados, maple syrup, and cocoa powder. Blend until smooth.

Step 4

Transfer the chocolate mousse filling to the tart dish, using a spatula to create an even, smooth layer on top. 

Step 5

Garnish with chopped peanuts and sea salt

Step 6

Chill covered in the fridge for at least 2 hours or until ready to serve. Enjoy!

Ingredient Substitutions

Maple Syrup: agave or another thin, runny syrup will do just fine here. Honey will also work, but the resulting mousse will be denser than pictured in this recipe. Do not use a granulated sugar.

Peanuts: for an allergy-friendly version, feel free to swap in another nut 1:1 for the peanuts. I highly recommend hazelnuts! Walnuts, cashews, almonds, and pecans will all work just fine. For a tree nut allergy, you can substitute shelled sunflower seeds.

Recipe Tips

Skip the chill time

If you’re starting with cold avocados straight from the fridge, you can skip the 2 hour chill time listed in this recipe! 

Pressing the crust

I recommend starting the crust pressing processes with the sides of the tart dish. Once you’ve created an even layer on the sides of the tart, then start evening out what’s left for the bottom of the tart. The tighter you press the crust, the more likely you’ll be to have a clean cut when serving!

Recipe Card

Print Recipe

Chocolate Mousse Tart

Rich, creamy and packed with fiber, this vegan chocolate mousse tart is an easy-to-make showstopper. A salty and sweet chocolate peanut oat crust supports a luscious chocolate mousse. No refined sugars, gluten, or dairy.

Prep Time20 minutes mins

Course: Dessert

Cuisine: American, French

Keyword: avocado, chocolate, dates, maple syrup, naturally sweetened, no bake, oats, peanut

Servings: 12

Calories: 277kcal

Equipment

• 1 9" tart pan
• 1 blender or food processor

Ingredients

Crust

• 1 cup oats
• 1 ¼ cup peanuts divided
• 16 medium dates
• 3 tbsp cocoa powder
• 1 tsp salt
• 1 ½ tbsp water as needed

Chocolate Mousse

• 4 medium avocados
• ½ cup maple syrup
• 4 ½ tbsp cocoa powder

Instructions

Crust

• Add 1 cup of the peanuts, oats, cocoa powder, and salt to a food processor or blender. Pulse until a fine crumb is achieved.
• Add the dates to the blender and pulse until a sticky dough forms.
• Press the crust into a tart pan in an even layer, starting with the sides of the pan and working your way towards the center.

Chocolate Mousse

• Add the avocados, maple syrup and cocoa powder to a blender.
• Process until smooth and creamy.
• Transfer to cover the prepared crust using a spatula to level out the top.

Garnish

• Roughly chop the remaining 1/4 cup of peanuts and scatter around the edges of the tart.

Products for this recipe

9-inch round tart pan with removable bottom

Bob’s Red Mill gluten-free oats

Cuisinart 14 cup food processor

Did you try this recipe? Let us know your thoughts in the comments below!