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Primal/Paleo Chocolate Avocado Mousse Tarts


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Ingredients

0 portion(s)

Tart Base

  • 40 g Pepita's
  • 155 g almonds, Soak for 30 mins in warm water
  • 6 Dates (medjool)
  • 35 g sesame seeds
  • 40 g coconut flakes (or dessicated)
  • 90 g Tahini unhulled
  • 35 g Cocao Nibs
  • 1 tablespoon Cocao powder
  • 1 tablespoon water

Chocolate Avocado Mousse

  • 1 --- Avocado Large
  • 60 g Cocao powder
  • 165 g Maple syrup pure
  • 1 heaped teaspoon Vanilla Paste
  • pinch himalayan pink salt
  • 2 tablespoon Double Cream or Coconut Cream
  • Fresh Fruit in Season, to Decorate
  • 6
    30min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Tart Base
  1. Turn on your oven to 170 degree's and grease your required tins.

     

    Place all ingredients into Thermomix Bowl.

    Chop 20 sec/speed 8.

    Scrape down and chop for a further 10 secs/speed 8 until resembles fine biscuit crumb.

    If doing one large Tart push into well greased tin, cook in the oven 170 degrees till browned. (you should smell it).

    Or same as above into individual little pastry tins.

    Once cooled store in air tight container till needed.

     

     

     

  2. Chocolate Avocado Mousse
  3. Just wipe bowl out to remove crumbs no need to wash.

    Insert Butterfly.

    Place Avocado, Cocao Powder, Maple Syrup, Vanilla Paste and Salt in Bowl.

    Whisk 1.30 mins/speed 3.5.

    Scrape down sides.

    Whisk for a further 30 sec/speed 3.5

    Place mousse into container. Lick the butterfly. Swirl through Cream or Coconut Cream so not combined but can see the two colours.

    Place in fridge to set.

    You can then pipe or spoon on tart shells when serving and decorate with Fresh Fruit in Season.

10

Accessories you need

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11

Tip

You can make tart cases and mousse a couple of days before required.

However if you place the base in the Fridge it will go soft.

The base can also be done raw not cooked for a RAW dessert.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great recipe, the perfect

    Submitted by Litoria12 on 1. May 2016 - 18:54.

    Great recipe, the perfect sugar treat when you are sugar free, gave one to my Dad, he loved it. Shhh don't tell him thers's no sugar.

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  • This is totally amazing!!!

    Submitted by Chenoa on 17. August 2015 - 13:37.

    This is totally amazing!!! Made these for a friend on the weekend who has recently gone Paleo. I've shared your recipe far and wide! I forgot the tahini and the bases were perfect so good to know. Thank you!!!

    Thermomixing is my 'me' time!

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