Chocolate and Raspberry Mousse Tarts

By Chef: Paula Ansell
Posted: April 27, 2017


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These tarts are delicious and perfect if you’re craving a hit of something rich and chocolatey. Healthy enough for breakfast, yet decadent enough to have for dessert. Made with just a handful of ingredients and a few steps to prep. A winning combination!


  • 1 cup shredded coconut
  • 1/2 cup almond meal
  • 1 cup of dates
  • Pinch of salt
  • 3 tbs of water(if needed)
  • 100g raw cashews (soaked for atleast 4 hours)
  • 3/4 cup coconut milk (tinned)
  • 1/2 ripe avocado
  • 1 tbs vanilla extract
  • 1/4 cup Coconut sugar
  • 1/4 cup cacao powder
  • 1/4 cup Coconut oil (melted)
Raspberry Swirl
  • 1/4 cup raspberries
  • 1/2 teaspoon chia seeds


  1. Blend together on medium speed in your food processor to make the crust, that will hold together when pressed between the fingers.
  2. Press into your molds to make the crust and put in the fridge to set., while you make the filling.
  1. Blend first 4 ingredients together in a high powered blender until smooth. Set aside.
  2. Put cacao butter, coconut oil, and coconut sugar together in a bowl and melt together, using the double boiling method we use to make chocolate.
  3. Then add to the filling mixture and blend until combined and no chunks remain. Transfer to a bowl and set aside.
Raspberry Swirl
  1. Blend until smooth set aside separately.
  2. Remove your molds from the fridge. Grab your bowl of chocolate filling and lightly swirl your raspberry swirl into the chocolate filling, make sure it doesn’t combine completely.
  3. Then spoon into your molds and decorate with fresh or frozen raspberries.