|Chocolate Coconut Mousse Tart|
|photo by recipe author|
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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