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Vegan Triple Chocolate Mousse Tart

This VEGAN Triple Chocolate Mousse Tart is so rich and decadent, you can’t even tell it’s made with wholesome ingredients! Perfect for Valentines Day, or any day really.
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Ingredients
  

Crust

  • 1 3/4 cup almond flour
  • 1 cup oat flour
  • 6 tbsp melted coconut oil
  • 3 tbsp maple syrup

Chocolate Mousse

  • 3/4 cup cashews soaked
  • 1/2 cup water
  • 1 1/2 cup full fat coconut milk just the heavy cream part
  • 8 dates soaked in hot water for 20 minutes
  • 1/2 cup cacao powder
  • 2 tbsp almond butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Chocolate Shell

  • 8 oz dairy free semi sweet chocolate chips
  • 2 tbsp almond butter

Instructions
 

Crust:

  • Mix all crust ingredients together. Press into a 9 inch tart pan with a removable bottom. Bake for 10-15 minutes at 350 F.

Mousse:

  • Blend the cashews and water in a blender. In a small pot, heat the coconut milk, dates, and cashew mixture until all the dates have dissolved. Takes about 10-15 minutes on medium heat. Make sure to keep stirring and mashing the dates to prevent burning.
  • Once all the dates have melted, take the pot off the stove and mix in the cacao powder until fully incorporated. Then add in the almond butter, maple syrup, and vanilla extract.
  • Pour about ¾ of the mousse into the tart pan and place the pan in the fridge. Leave the leftover mousse covered at room temp.

Chocolate Topping:

  • After 2-3 hours when the mousse has set, melt the chocolate chips and almond butter in a small pot. Pour on top on the mousse and spread evenly with your spoon.

Chocolate Mousse Topping:

  • Spoon the leftover mousse in a piping bag with a large tip and pipe decorations around the end of the tart. Top with crushed nuts (I used cashews). Refrigerate for 20 minutes