Chocolate Mousse Tart with Fresh Berries

This is a delicious and indulgent dessert – without grains or dairy. Created by our chefs at Amchara UK.

Makes: One 9-inch tart (8 servings)




  • 100 grams dried shredded coconut
  • 100 grams macadamia nuts
  • Pinch of Himalayan crystal salt
  • 50 grams chopped pitted dates


  • 2 avocados, peeled and seeded
  • 5 tablespoons cocoa powder
  • 3 tablespoon Agave Syrup
  • 1 tablespoon vanilla extract
  • Pinch of Himalayan crystal salt
  • Pinch cinnamon
  • Fruit layers
  • 1 pint strawberries or raspberries
  • 2 bananas, sliced



For the crust:

  1. Place the coconut in a food processor outfitted with the “S” blade, and process to a fine powder.
  2. Add the nuts and salt and blend to a coarse meal.
  3. Loosely separate the dates and add them to the food processor. Process until the texture
  4. resembles a graham cracker crust. The mixture should be loose and crumbly, yet hold together
  5. when pressed tightly.
  6. Press the crust into a 9 inch ungreased tart pan. Press firmly so the crust holds together.
  7. Place it in the freezer or fridge to set up while making the filling.

For the filling:

  1. Place the avocados, cocoa powder, evaporated cane juice, vanilla, salt, and cinnamon in a food
  2. processor outfitted with the “S” blade, and process until completely smooth.
  3. To assemble: Divide the filling into 3 equal parts. Lace a layer of sliced bananas evenly on top
  4. of the crust. Spread a layer of filling on top of the bananas. Next, place one layer of strawberry
  5. slices on the filling. Spread another layer of filling on top of the strawberries, and then layer more
  6. strawberries, another layer of filling, and the remainder of the berries.
  7. Chill at least 1 hour prior to serving.
  8. Store in an airtight container in the fridge for up to there days, or in the freezer for up to two months


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