raw chocolate crust
- 1 ½ cups Bob’s Red Mill blanched almond flour/meal
- ¼ cup good quality cocoa powder
- dash sea salt
- 3 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
dairy free mocha mousse
- ¼ cup pure maple syrup
- 2 teaspoons instant espresso powder*
- 2 11-ounce containers So Delicious culinary coconut milk (full fat), refrigerated overnight**
- 5 tablespoons good quality cocoa powder, sifted
- 1 teaspoon pure vanilla extract
*Feel free to omit the espresso powder. You will still have a delicious chocolate mousse!
**If you cannot find So Delicious culinary coconut milk, you can use 2 cans full-fat coconut milk. Be sure to shake cans in the store, if they seem too watery, they won’t firm up in the fridge.
Line muffin tin with nonstick cupcake liners. Set aside. To make crusts, whisk together almond flour, cocoa powder and salt. Add melted coconut oil and maple syrup. Mix until well combined. Add about a tablespoon crust mixture to each cupcake liner. Press into bottoms and halfway up sides of cupcake liners. Place in refrigerator to chill and become firm, about 30 minutes.
When crusts are ready, make mocha mousse. Dissolve espresso powder in maple syrup in small bowl. Set aside. Remove coconut milk from refrigerator. Cut open top of containers and scoop out only coconut cream. Strain off all coconut water and save for another use. Place coconut cream into large bowl of standing mixer. Add maple syrup mixture to coconut cream, along with cocoa powder and vanilla. With whisk attachment, whip on high for 3-5 minutes, until light and fluffy.As soon as mousse is ready, remove tart crusts from refrigerator. Take out of cupcake liners and place on serving tray. Fill each tart crust with mocha mousse, filling just to the top. Scoop remaining mousse into large piping bag with large open star tip. Pipe onto each tart, making a rose shape (start in center and work your way out). Place mocha mousse tarts in refrigerator until ready to serve. Keep chilled.