Chocolate Mousse Tarts with Cinnamon Coconut Whipped Cream

Chocolate Mousse Tarts with Cinnamon Coconut Whipped Cream

Sometimes a special occasion calls for a special treat and sometimes a special treat turns a regular day into a celebration.

Chocolate Mousse Tarts with Cinnamon Coconut Whipped Cream

Chocolate Mousse Tarts with Cinnamon Coconut Whipped Cream

Chocolate Mousse Tarts with Cinnamon Coconut Whipped Cream

I’m not usually the kind of cook who makes vegan/gluten free desserts. I tend to believe that butter does indeed make everything better. But sometimes our bodies tell us otherwise. I’ve been having a few health issues the past few months so wheat, dairy and sugar aren’t a part of my diet these days. These new restrictions call for creativity when it comes to dessert. And if I’m not feeling super creative I can always rely on the handful of healthy dessert recipes I’ve been making for years. I first had this dessert on my mom’s birthday. We were taking a workshop together at a retreat center in MA and this was the closest thing to cake we could find. It was perfect for the warm May day and is just as perfect now.  I’m excited to share it with you.

Chocolate Mousse Tarts with Cinnamon Coconut Whipped Cream

Chocolate Mousse Tarts with Cinnamon Coconut Whipped Cream

Chocolate Mousse Tarts with Cinnamon Coconut Whipped Cream

I hope you enjoy it as much as I do. Wishing you a healthy, happy week.

CHOCOLATE MOUSSE TART + CINNAMON COCONUT WHIPPED CREAM

Makes one 8-inch tart or six 4-inch tarts

Adapted from Kripalu

INGREDIENTS

FOR THE CRUST:

1 ½ cups raw cashews

¼ cup dates, pitted

FOR THE MOUSSE:

3 cups raw cashews, soaked overnight and drained

¾ cup honey

¾ cup coconut oil

¾ cup water

4 tablespoons cocoa powder

1 teaspoon salt

1 teaspoon vanilla extract

FOR THE WHIPPED CREAM:

1 can full fat coconut milk, chilled overnight

½ teaspoon cinnamon

¼ teaspoon nutmeg

PROCEDURE

FOR THE CRUST:

Grind the cashews and dates in a food processor until a dough forms.

With wet fingers, press the dough into an 8-inch pie pan or spring form pan.

FOR THE FILLING:

Combine the soaked cashews, honey, coconut oil, water, cocoa, salt and vanilla in a blender and puree until completely smooth.

Pour the filling into the pie pan, smooth the top with a spatula and freeze the tart for several hours.

FOR THE WHIPPED CREAM:

Open the can of coconut milk and scoop the solid coconut cream into the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until the coconut cream is thick, creamy and smooth. Add the cinnamon and nutmeg and mix to combine.

15-20 minutes before serving, remove the tart from the freezer. Once the tart has warmed up slightly, slice it and serve it with the coconut whipped cream.