Diary-Free & Gluten-Free Cocoa Mousse Tart

Name: Diary-Free & Gluten-Free Cocoa Mousse Tart
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Almond flour; 1 dash over 1 teaspoon Cocoa powder (unsweetened); 1 dash Cinnamon; 1 dash Vanilla extract; 20 ml Maple syrup (or rice syrup); 30 ml Coconut oil (melted); 1 small Small ripe avocado; 1 small Small ripe banana; 40 ml Maple syrup (or rice syrup); 3 1/2 tbsp Cocoa powder (unsweetened)

cookpad.japan @cookpad_jp

My elementary school-age daughter made me this cocoa mousse tart. This is a simple recipe with no baking.
Adjust the sweetness to your preference.

We have no food processor at home; instead of using a food processor we carefully mash the avocado and banana to create a creamy texture.
The crust is soft when you put it in a tart pan, but it hardens in the refrigerator because of the coconut oil in it. Recipe by Rakki

My elementary school-age daughter made me this cocoa mousse tart. This is a simple recipe with no baking.
Adjust the sweetness to your preference.

cookpad.japan @cookpad_jp

My elementary school-age daughter made me this cocoa mousse tart. This is a simple recipe with no baking.
Adjust the sweetness to your preference.

Saved

Ingredients

4 servings

1 cupAlmond flour
1 dashover 1 teaspoon Cocoa powder (unsweetened)
1 dashCinnamon
1 dashVanilla extract
20 mlMaple syrup (or rice syrup)
30 mlCoconut oil (melted)
1 smallSmall ripe avocado
1 smallSmall ripe banana
40 mlMaple syrup (or rice syrup)
3 1/2 tbspCocoa powder (unsweetened)

Saved

Steps

1

Combine the almond powder, cocoa, cinnamon, vanilla, maple syrup, and coconut oil.
2

Line a tart pan with the crust mixture and refrigerate.
3

Combine the avocado, banana, maple syrup, and cocoa powder in a food processor. Alternatively, carefully mash the ingredients manually.
4

Pour into the pan and refrigerate. Enjoy.