A scrumptious Valentine's Day present from Anna of Purely Delicious
Chocolate Mousse Tarts
2 C finely ground almonds or pecans
1 T. honey
3-4 fresh medjool dates, pitted
2 T coconut butter or oil
dash of sea salt
2 small ripe avocados, peeled and seeds removed
1/2-3/4 C raw blue agave nectar
1/4 C raw cocao powder
1 T. coconut butter or oil
1 T alcohol-free vanilla
dash of sea salt and cinnamon (optional)
For the crust, combine all ingredients in a food processor and blend until mixture begins to bind together when pinched. Ouch! Press into small glass tart shells and refrigerate until film.
For the filling, nothing could be easier. Place all ingredients in a high-powered blender and process until smooth and creamy. Pour over crust and chill in refrigerator until ready to serve. Mmmmm. I think I may go make some now.