This indulgent vegan chocolate tart is rich, creamy, and totally delicious. The chocolate avocado mousse filling is wrapped in a homemade crust. This plant based dessert looks super fancy, but is actually really simple to make!
In case you haven't noticed yet, I really do love chocolate. And cake, and brownies, and cookies, and ice cream. And did I mention chocolate?
So to celebrate the gift that is chocolate, today I’m sharing one of my favorite healthier (yes, really) desserts - this chocolate tart.
And you won't believe the secret ingredient.... avocado. Yep, this vegan chocolate tart is stuffed with a delicious chocolate avocado mousse.
Isn’t it cool how avocado can be turned into an incredibly chocolatey and indulgent dessert? I promise you can’t taste the avocado. But what it does is add a luscious, creamy texture. It’s definitely good enough to eat by itself as a snack too!
The chocolatey filling is served in a sweet homemade crust that’s super easy to make. And it's vegan and gluten-free too!
This vegan chocolate tart promises to be your go-to sweet treat for parties, or just as something to enjoy at the weekend.
- 100% vegan (although you would never guess!)
- Creamy and smooth
- Easy and beginner-friendly
- Super indulgent
- … and healthy at the same time!
- Perfect as dessert for breakfast (I won't tell.)
Not to mention that this is also a great way to use up any leftover avocado. So, if you have some left in the fridge, I would definitely recommend you give this chocolate tart a go!
How to Make a Vegan Chocolate Tart
This recipe is super easy! Be sure to scroll down for the full printable recipe with detailed instructions.
Start by preheating the oven to 350 degrees F/ 200 degrees C. Meanwhile, add the crust ingredients (tahini, peanut butter, coconut sugar, oat flour and all-purpose gluten-free flour) to a large mixing bowl. Mix the ingredients together, then press into a 5 inch or 14 cm tartlet tin, poking holes in the bottom with a fork to prevent the crust from rising. Bake in the oven for around 15 minutes.
Meanwhile, prepare the chocolate mousse filling. Add the avocado, cacao powder and maple syrup to a blender or food processor and blend. Then, dissolve some agar agar in 3 tbsp water in a saucepan and add this to the mousse, blending one more.
After adding the mousse to the crust, leave in the fridge for 2-3 hours and serve straight away with your favourite hot drink!
More Vegan Dessert Recipes
If you love this vegan chocolate cake, be sure to check out these other delicious vegan desserts. Or see all the dessert recipes here.
For the base
- 4 tsp tahini
- 2 tbsp peanut butter
- 1 tbsp coconut sugar
- ¼ cup oat flour
- 2 tbsp gluten-free flour
For the chocolate avocado mousse
- 1.5 large avocado peeled and chopped
- 2.5 tbsp cacao powder
- 3 tbsp maple syrup
- 1 tsp agar agar
- Preheat oven to 350 degrees F/ 180 degrees C.
- Add the tahini, peanut butter, coconut sugar, oat flour and gluten-free flour to a mixing bowl. Mix together well and press into a 5 inch/14cm tartlet tin. Poke a couple of holes in the bottom using a fork and bake in the oven for around 15 minutes.
- To make the avocado mousse filling, add the avocado, cacao powder and maple syrup to a blender or food processor and blend. Activate the agar agar by heating it with 3 tbsp water in a saucepan and then add to the avocado mousse, blending once again.
- Transfer the chocolate mousse filling to the tartlet base and leave to set in the fridge for 2-3 hours.