Chocolate Mousse Tart with Fresh Fruit

Chocolate Mousse Tart with Fresh Fruit
Servings: 8



Ingredients:

CRUST

1 cup shredded coconut
1 cup macadamia or cashew nuts
¼ cup dates, pitted, chopped
¼ teaspoon sea salt
1 pinch cayenne pepper

FILLING

2 medium avocados, peeled and pitted
1 tablespoon vanilla extract
¼ teaspoon sea salt
5 tablespoons cocoa or carob powder
½ cup Rapadura (or regular, unrefined sugar)

FRUIT LAYER

1 pint strawberries, sliced or 2 bananas

Directions:

1. To make the crust place the dry coconut in a food processor and process into a fine powder. Add the nuts, salt and cayenne and blend to a course meal.
2. Add the dates and process until the texture is like a graham cracker crust – it should be loose and crumble but if you squeeze it it should hold together.
3. Press the crust into a 9” ungreased tart pan pressing firmly to get the crust to hold together. Put it in the freezer to set up while you prepare the filling.
4. To make the filling place avocados, vanilla, salt, cocoa and Rapadura in a food processor and process until completely smooth.
5. Divide the filling into two equal parts. Spread the first layer on top of the crust and smooth it out. The spread a layer of strawberries or bananas or both on top of that. Then spread the remaining filling on top. Put the remainder of the strawberries/bananas on the top.
6. Put in refrigerator for an hour to set up before serving.

You can dehydrate the filling in very thins sheets for a few hours, roll the resulting leather and cut it into bite size pieces to make raw tootsie rolls.