Addictively decadent Strawberry-Mint Chocolate Mousse Tart

The combination of chocolate and strawberries come together in the best way with the hint of mint in this lush and delicious tart! Gluten free, vegan and absolutely addictive! Impress your friends at your next get together!

Making the crust

This crust is gluten free and vegan and come together in FOUR ingredients: 

• Coconut oil
• Maple syrup
• Hazelnut/almond flour
• Cocao powder

Depending on the ingredients, sometimes the crust will feel dry and crumble in your fingers. If this happens to you, you can always add a tiny bit more maple syrup.

Making the Chocolate Mousse

The mousse is also so easy and incredibly rich! You will need:

• 15 oz dairy free chocolate
• 1 can of coconut cream
• Mint extract or 10 leaves of mint 
• A pinch of vanilla 

This is such a rich and delicious way to make dairy free chocolate mousse.

Crust

1. Gather your ingredients in a large mixing bowl. Mix it all together with your hand. It should start to form and be slightly sticky
2. Get your tart mold ready. You can do one large one or a few smaller ones.
3. The longest part is just to shape the sides of the crust. It takes awhile but so worth it!
4. Place it in a preheated oven at 350F for 5 minutes. Remove and let it cool completely  

Filling

1. Place your coconut cream can contents into a small pan. Bring it to boil. Don’t leave the area as it’ll boil over.
2. While it’s warming up, place 15 ounces of chocolate, your mint leaves and vanilla into a heat proof medium sized bowl.
3. When your coconut cream has boiled, pour it over your chocolate and let it sit for 5 minutes.
4. Using a heat proof spoon, stir the contents of the bowl gently until everything is completely melted. 
5. I fished out the mint  but you can always use mint extract instead of the leaves! If you’re not into leaves, you can just opt it out and use essence of mint!

Final assembly

1. Pour your filling inside the prepared pan, let it cool in the fridge if you’re leaving the top free of berries. Otherwise place your haloed strawberries on the surface of the mousse and gently press in.
2. Leave in fridge for a few hours and serve chilled. Enjoy! 

Why you’ll LOVE this recipe:

• It’s gluten-free
• It satisfies a deep chocolate craving
• You can serve it to vegans AND non vegans alike!
• You can freeze it for a cold treat
• You can decorate the top with anything. I find it so relaxing and beautiful to use it as a canvas to create a beautiful picture. I used white and red ones for this recipe!

Decorating options – get fancy!

Decorating is so therapeutic and rewarding! There are so many different ways to fancy up your recipe.

Outlining the border:

A great and simple way to decorate is to simply create an inner circle bordering the outside of your crust. You can do this with fruits, flowers and nuts!

Clustering in the Centre:

Another simple but effective way to decorate is to cluster your fruits in the centre. Adding little garnishes like pearl sugars and edible leaves can really help to highlight the colour of your fruits.

Creating a Pattern:

You can create a rose or an overlapping pattern. The best fruits to use this are:

• mangoes
• nectarines
• peaches
• rhubarb
• apples

Frequently asked questions

Can you make this recipe the day before?

Absolutely! I personally think the flavours tastes better the day after. I love the taste of a cooled tart from the fridge. The chocolate and berries will be set from sitting in the fridge overnight.

How to store?

Honestly this will usually stay as fresh as the fruit that you’re using. I can get 2-3 days max with this recipe. What I do with them is to store them in the freezer, pre- cut. I love the taste of frozen fruits and chocolate. It makes this decadent dessert even more indulgent! Make sure whether you put it in the fridge or freezer that you wrap it tightly in plastic wrap.

Crust Substitutions?

You can definitely replace the ingredients! Things to try (but I haven’t tried before) can be seeds, dried apricots, dates or dried figs. These are nice sweet substitutions if you don’t want to use maple syrup.

Fruit substitutions?

If strawberries are not in season or you don’t have them on hand you can easily use fruits like raspberries, blueberries, kiwi slices or even mandarin oranges. Whatever you think will go with chocolate!

Can I make mini versions of this recipe?

Absolutely! This would be such a cute idea to serve friends! Try using 6 mini tart pans for this recipe!

Tart ideas:

• Artichoke and spinach
• Chocolate with berries
• Apple tart with a beautiful arrangement of slices on top
• Stone fruit tart with a delicious sweet cream cheese bottom

Craving more chocolate? Try:

• Raspberry vegan bars