Just looking at this chocolate tart makes me giggle with anticipation. Cutting refined sugar and dairy from your diet can leave you feeling somewhat restricted in the treats department… but with this recipe in my life, I don’t feel deprived at all!

Several months ago I caught up with the rest of the world and made chocolate and avocado mousse for the first time. In the last three months I haven’t had access to dark chocolate, so that was off the menu! During that time I have been satisfying my sweet tooth with dried fruits and red grapes. Exciting times!

FINALLY, last Wednesday a big delivery of dark chocolate arrived and I decided to take my chocolate mousse recipe to the next level by introducing a nutty base.

Although this recipe contains dark chocolate, it is FULL of antioxidants, vitamins and minerals. If you are trying to make the break from sugar, having this recipe in your life will help satisfy your cravings. It worked for me!

With the addition of my nutty base of pecans, dates and cashews, I have been able to feed my skin with my acne preventing minerals; magnesium and zinc.

Cashews and brazil nuts also contain selenium which makes this one acne preventing slice of DELICIOUSNESS!


300g dark chocolate (70% cocoa)

5 very ripe avocados

1 handful of pecans

1 handful of cashews

1 handful of dates

1 handful of brazil nuts

2tbs extra virgin olive oil

Serves |10    Preparation |25   Cooking | 0

In a food processor, blitz the pecans, dates and cashews to the desired texture. Add 1tbs of olive oil to bind the mix. Press the mixture into a tart ring firmly and pop it into the freezer to set whilst you make the mousse.

Heat the chocolate in mixing bowl over a pot of boiling water. Meanwhile scoop out the avocado flesh and pop them into a blender adding 1tbs of olive oil. If you have pink himalayan salt, I like to add a pinch now for extra flavour. Whizz away until you have an wonderfully smooth texture.

Once the chocolate is melted, take the bowl off the heat and add your smooth avocado to it mixing quickly before the avocado sets the chocolate.

Take your base out of the freezer and layer your mousse evenly on the top. Sprinkle your brazil nuts to garnish the tart. Pop it in the fridge and enjoy in a couple of hours or leave overnight. 


  1. Pingback: MY DAIRY & SUGAR ALTERNATIVE CHRISTMAS – Beautiful by Breakfast

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