Honestly I'm not the biggest fan of avocado mousse but these were surprisingly good! The cherry off sets the richness of the mousse really well and they were super easy to whip up. If you can't be bothered with the finicky nature of mini tarts just use a regular sized (23cm) tart tin instead.
Makes 24 mini's or 1 full sized tart
for the base
1 cup raw nuts (your choice of cashews, walnuts, almonds or a combination)
1 cup dates
2 TBSPs raw cacao
pinch of salt
for the mousse
2 ripe avocados
2 TBSPs water
1/3 cup coconut oil (melted)
1/3 cup coconut sugar
2 TBSPs maple syrup
1 tsp vanilla extract
1/2 cup and 2 TBSPs raw cacao (sifted)
1 cup (plus a little extra for decorating) pitted frozen cherries fully thawed
1/2 cup of coco whip or yoghurt for serving
2 mini muffin trays
parchment paper cut into 24 strips 5cm long by 1cm thick
1. Start by blitzing the dates in the food processor until they form a paste. Remove the date paste from the processor and add the nuts, pulse until you achieve a crumb like texture. Add the date paste back to the nuts along with the cacao and salt. Blend until well combined.
2. Spray the trays with non-stick and place a strip of parchment paper into each muffin hole. Add 1 tsp of the base mix into each hole and press firmly into the bottom of the tray until smooth. Place in the fridge to set.
3. Make the cherry topping by blitzing in the blender until smooth, if the mix is too thick add a little bit of water, if too runny simmer on the stove until you achieve a jam like texture ensuring it's fully cooled before adding to the mousse.
4. Rinse out the processor and add the ingredients for the mousse. Blend until fully combined and smooth. Top the bases with mousse until each muffin hole is full, add 1 tsp of the cherry mix to the mousses and place in the freezer to set for 1 hour.
5. To serve remove the mousses from the tray by pulling on the strip of parchment paper, dollop with a small amount of coco whip or yoghurt, half a cherry and a dusting of cacao.