Vegan Chocolate Mousse Tart (Ve)

These mini tarts are a delicious way to support brain health. Almonds, sunflower, and pumpkin seeds are rich in vitamin E for cognitive support, while chia seeds and cashews provide omega 3s and magnesium helps support memory and mood. Coconut oil and cream offer healthy fats that fuel brain energy, and antioxidant-rich cocoa powder helps sharpen focus. Looking to support your brain health every day? Try our Brain Health Bundle, including Vegan Omega 3 and Brain Fuel^®.

Servings: 10-12 mini tarts

Ingredients

For the crust

• 1 cup almonds
• ½ cup sunflower seeds
• ¼ cup pumpkin seeds
• ¼ cup shredded coconut
• 2 tbsp chia seeds
• ¼ cup coconut oil, melted
• 2 tbsp agave syrup
• Pinch of salt

For the mousse

• 1 ½ cups cashews (soaked in water for 4 hours, then drained)
• ½ cup coconut cream
• ⅓ cup cocoa powder
• ¼ cup agave syrup
• 1 tsp vanilla extract
• Pinch of salt

Method

For the crust

1. Preheat the oven to 180°C.
2. In a food processor, pulse the almonds, sunflower seeds, pumpkin seeds, shredded coconut, and chia seeds until they form a coarse meal.
3. Add melted coconut oil, maple syrup, and salt. Pulse until the mixture holds together when pressed.
4. Press the crust mixture into a cupcake tray, ensuring an even layer across the bottom and up the sides. 
5. Bake for 10-12 minutes, until lightly golden. Let it cool completely.

For the mousse

1. Blend the soaked cashews, coconut cream, cocoa powder, maple syrup, vanilla extract, and salt until smooth and creamy.
2. Pour the chocolate cashew cream into the cooled mini crusts and ensure it is spread evenly.
3. Refrigerate the tarts for at least 2 hours, or until the filling is firm.
4. Garnish with fresh blueberries, pecans or walnuts and a sprinkle of coconut. Or toppings of your choice!

Try these recipes next:

• Cookie Dough Oat Balls (Ve)
• Morning Energy Oat Bakes (Ve)
• Apple Rose Tarts (Ve)