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Chocolate Mousse Tarts

Slightly salty, ridiculously creamy, sweet chocolatey mousse. That, encased in a hazelnut crust and topped with chocolate. You could say these were the tarts of our dreams, being that we love chocolate but then, who doesn’t?

Recipe information

Raw, Vgn, Paleo
Serves 8
1 hour 30 minutes


For the bases

2 cups hazelnuts

5 dates, pitted

1/4 tsp sea salt

For the mousse

4 tbs coconut oil, melted

4 tbs male syrup

4 tbs cacao powder

4 tbs coconut cream

2 tbs tahini

1/2 tbs sea salt

For the chocolate top

9 tbs coconut oil

8 tbs cacao powder

8tbs maple syrup



Soak the dates in warm water for 5 minutes then place them in a food processor with the other ingredients for the bases. Process until the mixture just starts to stick together. Press the mixture evenly into the holes of a silicone muffin tray so that the bottom is covered and the mixture is pressed up the sides too.

Next mix all of the mousse ingredients together until well combined. Spoon the mousse into the tarts. Place the tray in the freezer for 10 minutes.

Make the chocolate by stirring all of the ingredients together then pour over the mousse. Leave the tray in the freezer for 1 hour to set. 

When you're ready to serve take the tarts out of the freezer for 15 minutes beforehand.