Black Bean Chocolate Mousse Tart - sweet and salty crust, fudgy, chocolatey and made with a fiber-filled secret ingredient. This no-bake Chocolate Mousse Tart is naturally sweetened and makes for one stunning dessert.
Prepare crust. Add almonds to a food processor and pulse until finely chopped. Add dates, cocoa powder, coconut oil and salt. Blend until it forms a crumbly, but sticky mixture. Transfer to your tart pan and press into the bottom and up the sides slightly to form the crust.
Melt the chocolate. In a double-boiler, melt chocolate and milk together, stirring until the chocolate is completely melted and the mixture is smooth and cohesive.
Prepare the filling. Add the black beans to the food processor and blend until smooth. Then add the dates, coconut oil, coffee and melted chocolate. Blend until completely smooth and fluffy.
Transfer the filling to the tart pan and spread out evenly. Place the tart in the fridge or freezer for at least 2 hours.
Serve with chopped almonds and a drizzle of dark chocolate. Enjoy!
Notes
PREP AHEAD: This tart can be prepared in advance and stored in the fridge for up to 5 days or in the freezer for up to 2 weeks. Remove from the fridge/freezer to serve - depending on your preference, this tart can be ice cream cake-like or fluffy mousse-like. Remove from the fridge in advance for a more mousse-like tart. LEFTOVERS/STORAGE: Store in the fridge or freezer for a couple days uncovered. If you’re planning to store for longer, cover or transfer to a glass storage container. NUTRITION NOTES: This Chocolate Mousse Tart is naturally sweetened and full of fiber from the black beans. This recipe does contain a small amount of coffee which contains caffeine.This Black Bean Chocolate Mousse Tart was adapted from Green Kitchen Stories Mocha and Black Bean Mousse Cake.