Chocolate Coconut Mousse Tart
photo by recipe author

Servings: 2
Preparation Time:  2 hours 30 minutes


  • 1/4 cup raw almonds
  • 2 dates, pitted
  • 1 tsp water
  • Dash of sea salt


  • 1/4 cup raw cashews
  • 2 tablespoons coconut milk cream (from the top of coconut milk)
  • 1 teaspoon coconut oil
  • 1 teaspoon raw honey
  • 1 tablespoon cocoa powder

In a small blender, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together – small pieces are fine.

In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth. Press crust mixture into a small tart pan. Pour filling mixture into crust. Refrigerate at least 2 hours or until set.

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