Raw Chocolate Mousse Tart, Topped with Strawberries and Chocolate Sauce

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Ingredients (makes one 9-inch tart / spring-form pan OR 12 individual tarts):

  • 2 Cups ripe strawberries, diced (may replace with any fruit of choice if strawberries are not in season!)
  •  Crust:
  • Filling:
    • 2 Cups raw walnuts, soaked at least 4 hours (or overnight)
    • 1 Cup Medjool dates, pitted
    • 1/2 Cup raw organic cacao powder
    • 1/3 Cup raw virgin coconut oil, liquid form (fill a large bowl with HOT water, float a smaller bowl inside with your coconut oil.)
    • 1 teaspoon sea salt
  • Raw Chocolate Sauce:
    • 5 Tablespoon coconut oil, melted (fill a large bowl with HOT water, float a smaller bowl inside with your coconut oil.)
    • 3 Tablespoons raw cacao powder
    • 2 Tablespoons raw date syrup / raw maple syrup / raw agave
    • 1 teaspoon vanilla extract
    • pinch of salt


  1. To prepare your crust, add your crust ingredients into your food processor.  Pulse until you can press the mixture between your fingers and it sticks.  Grease your spring form pan (a pie plate works, too) or individual tart pans, and firmly press your crust mix evenly into the bottom of your pan(s).  Pop your pan(s) in the freezer until you’re ready to add the filling.IMG_1771s IMG_1779s
  2. For the filling, drain your soaked walnuts.  Add your filling ingredients into your food processor and run until smooth (you may need to stop and scrape down the sides during this processor).  You want your filling to be smooth, devoid of any nut fragments!  Pour your filling onto your prepared crust and pop it in the freezer for about 1 hour to set.IMG_1782s IMG_1792s
  3. While the tart is chilling, let’s make some chocolate sauce!  Combine all of your sauce ingredients in a small bowl and whisk to combine.  Place in a sealed container and chill in your refrigerator and allow to set (it will thicken as the coconut oil firms up, about 15 minutes).  If your sauce solidifies too much, just place your sealed container in a bowl of hot water (coconut oil has a melting point of 76 degrees Fahrenheit).
  4. Once your tart is firm, arrange your strawberries (choice of fruit) atop and serve with your chocolate sauce.  Cover with saran wrap and store in your refrigerator.IMG_1834s IMG_1836s IMG_1853s
  5. Enjoy eating whole!IMG_1815s IMG_1839s IMG_1841s IMG_1843s

One thought on “Raw Chocolate Mousse Tart, Topped with Strawberries and Chocolate Sauce

  1. Oh my God, this looks unbelievably delicious. And all the ingredients are healthy, raw & organic. I love the fact that most of the cake consists of various kinds of nuts, they are so healthy, good for your body & mind. For more diversity in taste, I would use half of strawberries and the other half of raspberries.
    People usually don’t understand that raw food or raw diet doesn’t have to exclude delicious dishes, on the contrary, it is very tasteful! And your recipe confirms that these diets include sweets & desserts as well! Well done!
    By the way, here are some of my favourite restaurants serving raw food in Toronto: Best Raw Restaurants. Very tasty and creative (they even have a raw burger in Belmonte Raw).

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