Dark Chocolate Avocado Mousse with Walnut Crust

Directions Print

For the Walnut Crust

1. In medium skillet, toast coconut over medium heat 5 minutes or until golden brown.
2. In food processor, process dates, walnuts and toasted coconut on high until mixture holds together when pinched.
3. Press walnut mixture into eight 5-inch tart shells. 

For the Vegan Dark Chocolate Avocado Mousse

1. In food processor, process all ingredients on high until smooth, scraping down sides as necessary.
2. Fill crusts with mousse; smooth with offset spatula.
3. Cover and refrigerate 4 hours or up to 3 days. 

For the Sugared Raspberries

1. In a small saucepan, heat ¼ cup sugar and water over medium-high heat; cook 3 minutes or until mixture comes to simmer and sugar dissolves.
2. Transfer simple syrup to small bowl.
3. Quickly dip raspberries in simple syrup; roll in remaining ½ cup sugar.
4. Place on silicone baking mat-lined sheet tray; dry completely at room temperature.
5. Store in airtight container at room temperature for up to 1 day. 

To Serve

1. Place 1 mousse tart on each serving plate; garnish each tart with 1 dark chocolate curl, ½ tablespoon kiwi dice, ½ tablespoon mango dice, ½ tablespoon pineapple dice, ½ tablespoon toasted coconut and 2 sugared raspberries.