Want to skip the ads and fluff and download this recipe straight to your device? Download this recipe and over 55 other vegan recipes as part of my e-book, HERE!
Mint and dark chocolate have always been one of my favorite dessert combinations. Whether in the countless boxes of thin mints I devoured as a girl scout (ok… I still do!) or in creamy mint chip ice cream, refreshing mint has always been one of my favorite complements to rich dark chocolate. And what better way to explore this tasty combination than in a raw, layered, mint chocolate mousse tart! With a salted brownie gluten-free crust and decadent chocolate ganache drizzle, there is no way you will be able to stop after just one slice.
I thought of this idea when I visited Café Gratitude for the first time, an amazing vegan restaurant with locations all over California. They had a delicious array of raw, gluten-free desserts, and I settled on their avocado key lime pie. It was my first time trying an avocado-based mousse, and it was delicious. The avocado taste was not pronounced, but the pie delightfully creamy and had a hint of coconut. I could not wait to get home and try making an avocado-based mousse of my own, and remembering the subtle coconut flavors of the key lime pie, I thought that adding whipped coconut cream to the base would make my tart lighter, fluffier, and even more delicious.
I also tried the “cool” milkshake at Café Gratitude, a delicious raw mint-chip milkshake. It had fresh mint leaves blended into it, reminiscent of the many drinks I’ve had in the Middle East, where it is popular to add crushed mint leaves to all kinds of drinks ranging from lemonade to tea. I knew I had to use fresh mint leaves to create the mint layer of my raw mousse tart, because as soon as I encounter the refreshing, cool aroma of fresh mint leaves, or نعنع, I am taken back to memories I have of visiting Syria and Lebanon, sipping on a mint lemonade during warm summer nights.
I made this mousse tart for my family on Father’s day, and everyone helped themselves to a second slice. The tart mysteriously disappeared from the refrigerator after 2 days, so that must be a good sign. ???? The avocado and coconut cream make the mousse so creamy and rich and when you take a bite of the creamy cool mint mousse on top of the decadent dark chocolate and sea salt-chocolatey brownie crust, you will instantly be in heaven. Especially when it is topped with the crunchy hardened chocolate ganache drizzle.
I hope you enjoy this delicious raw layered mint chocolate mousse tart as much as I do!
Don’t forget to let me know if you try it out below in the comments or pin it for later, and I would love to see your recreations on Instagram @zenandzaatar!
If you enjoy this free recipe, consider supporting me further by purchasing or gifting my e-book, including this recipe and over 55 others! Have the best vegan recipes at your fingertips, downloaded to your device, without the ads and extra text on my blog. Buy it HERE!
- 1 tbsp cocoa powder
- 6 medjool dates
- 1 cup almonds
- ¼ tsp sea salt
- 1 tsp water + 1 tsp maple syrup (optional, to help the crust stick together better)
- 1½ avocados
- 1 cup chilled coconut cream (the top, creamy part of a chilled can of full fat coconut milk)
- ¼ cup + 2 tbsp cocoa powder
- ¼ cup + 2 tbsp maple syrup (or agave nectar)
- 1 tsp vanilla
- 1½ avocados
- 1 cup chilled coconut cream (the top, creamy part of a chilled can of full fat coconut milk)
- ¼ cup + 2 tbsp maple syrup (or agave nectar)
- 1 tsp vanilla
- ½ cup loosely packed mint leaves
- ½ tsp mint extract
- 6 tbsp cocoa powder
- 4 tbsp maple syrup (or agave nectar)
- 6 tbsp melted coconut oil
- Start by making the crust. Grease a springform pan with coconut oil. Put almonds and dates in food processor, and process until they are combined and a mealy crust forms. Add cocoa powder and sea salt and process to combine, making sure to scrape sides if needed. Check if the crust clumps together by picking some up with your hands. If it does not easily stick together, add 1 tsp of water and process. If it still does not stick well, add 1 tsp maple syrup and process. Press the crust down into the bottom of the springform pan and refrigerate while you make the filling.
- Put all ingredients for chocolate mousse into the food processor, except for the coconut cream. Process until smooth. Set aside. In a large bowl, beat coconut cream with an electric mixer until stiff peaks form. Add chocolate mousse mixture and beat to combine. Pour chocolate mousse over the crust and smooth with a spatula. Refrigerate while you prepare the mint mousse.
- Put all ingredients for mint mousse into the food processor, except for the coconut cream. Process until smooth. Set aside. In a large bowl, beat coconut cream with an electric mixer until stiff peaks form. Add mint mousse mixture and beat to combine. Pour mint mousse over the chocolate mousse and smooth with a spatula.
- Freeze tart until set, at least 2 hours. Meanwhile, prepare chocolate ganache drizzle. Whisk together all ingredients for ganache in a bowl and pour into a squeeze bottle to drizzle, if desired.
- Once ready to serve, remove mouse tart from freezer. Carefully loosen edges of springform pan with a knife and release. Drizzle ganache liberally over tart. Defrost for at least 15 minutes before serving. Garnish with fresh mint leaves if desired. Store leftovers in refrigerator.
Leave a Reply