Makes 2 4" tarts

Ingredients

Tart base

• 1 cup raw nuts, I used pecans

• 4 Tbsp. coconut oil, melt

• 2 dates, remove pits and soaked in warm water

Blend the nuts and dates in your food processor, scrape down the sides and blend again. Add mixture to melted coconut oil and stir.

My tart molds are 4" in diameter and I divided up the mixture, scooped it into the tart mold and pressed down firmly and then put them in the freezer.

Chocolate Mousse

• 1 can coconut milk, full fat - use cream only

• 1 Tbsp. coconut oil

• 1/2 cup cashews, soaked 2 hours minimum, rinsed twice

• 1/2 cup vegan dark chocolate chips

 - or instead of chocolate chips- 

• 3 Tbsp cocoa powder

• sweetener to taste

• 1 tsp. pure vanilla extract

• 2 Tbsp. coconut oil

Open a can of coconut milk (must be refrigerated for 2 days to separate the cream from the water) and scoop out the cream into a bowl. Add coconut oil, and chocolate chips and place the bowl in your dehydrator to melt ingredients, or place your bowl in a pot of hot water and let slowly melt. Stir and add to blender with your soaked cashews, they must be rinsed twice, and blend on high until creamy. Add back to the bowl and freeze for an hour. After it is cold and thickens, place into a piping bag with the flower tip and pipe into your frozen tart base and serve. If you do not have a piping bag you can scoop out the mixture with a spoon like ice cream and fill your tart base.

For the chocolate pieces I melted chocolate chips and placed the melted chocolate in a ziplock bag and cut a hole in the corner and made U shape pieces on parchment paper. The parchment paper was slightly rounded which made the cool fold effect. I froze the parchment paper to harden the chocolate and then placed the U shaped chocolate pieces in the mousse.

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