Raw chocolate mousse tarts | vegan & gluten free

I’m back with another healthy dessert recipe!

Packed with protein, healthy fats, and potassium, these raw chocolate mousse tarts are the perfect guilt-free indulgence. Best of all, they taste amazing and their texture is extremely addictive.

These days, I’ve been sticking to a very casual workout routine which has helped me handle stress a whole lot better while giving me a ton of energy. I am not pushing myself beyond my limits. Instead, I am listening to my body and giving it what it needs in the process. And what it needs right now is some chocolate!

These raw chocolate tarts are the perfect size to pop in your mouth right before or after your workout. I like that you don’t need to bake them and they’re super simple to create.

raw healthy chocolate tarte


I topped mine with raw cacao nibs since I had a bag just laying around. I never know how to use the nibs so I usually just top my raw desserts with them. They have a bitter chocolate flavor and have a crunch to them.

raw chocolate mousse tarte

My toddler who normally despises avocados had no problem devouring these. It’s my secret way to sneak it in to his diet. After all, avocados are rich in vitamins and minerals including vitamin K, folate, and magnesium. Sweetening them up and adding chocolate makes them even better. The raw vanilla bean paste I used comes form Madagascar vanilla bean pods. I highly recommend getting these as they are affordable and non-GMO:
(5 Beans) Kiva Gourmet Madagascar Bourbon Vanilla Beans - Non-GMO, Raw, Vegan

raw chocolate dessert

These would be great to serve at a party for vegans and non-vegans alike and It’s a sure fire way to impress all your health-nut friends! I also love that they’re fun to make and eat. Enjoy!

Raw chocolate mousse tarts | vegan & gluten free

Serving Size: 8 tarts


    For the "crust" bottom layer
  • 15 medjool dates, pitted
  • 1/3 cup peanuts (or any raw nuts of your choice)
  • 2 tablespoons raw almond butter
  • 2 tablespoons raw cacao powder
  • 1/2 tsp vanilla bean, scraped
  • pinch of salt
    For the mousse
  • 2 avocados, pureed
  • squirt of lemon (about 2 tsp)
  • 1/2 cup agave syrup (organic, raw)
  • 1 tsp vanilla bean, scraped


  1. Combine all ingredients for the crust into a food processor and mix until a dough consistency forms.
  2. Grab small portions of the date dough and press on the bottom of a cupcake tin to form a "cup"
  3. Repeat until all the dough is used up.
  4. Carefully remove each date cup from the cupcake tin and place on cookie sheet lined tray.
  5. Place in freezer for 10 minutes.
  6. Combine all ingredients for the mousse in a food processor and blend until well mixed.
  7. Take date cups out of freezer and fill each one with the avocado mousse.
  8. OPTIONAL: Top with cacao nibs or coconut flakes for visual effect.
  9. ***Store in refrigerator and take out immediately before serving.


  1. Kira | 30th Oct 16

    These look delicious, I can’t wait to make them!

  2. asipofbliss | 31st Oct 16

    These look so decadent! Yum!!

    xo Jen

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