Spicy pumpkin soup with toasted chickpeas

Raw mini tarts with chocolate mousse and raspberries – updated

Raw mini tarts with chocolate mousse and raspberries - updated
Do you guys remember these super cute and beyond delicious little raw tarts with chocolate mousse? They are one of my favorite treats to make when I am having guests over and want to keep it healthy and I can tell from the page views that you guys definitely love them too!

I have actually been wanting to update this popular recipe for ages and now I have finally gotten around to it! It was previously only available in Danish, which I know a lot of you were not too happy about (you can still find recipe in Danish right here!), but now it is finally up on the blog in English as well! Enjoy! ❤︎

You can find more chocolate recipes right here!

Raw mini tarts with chocolate mousse and raspberries - updatedRaw mini tarts:
12 dates, pitted
50 grams almonds
50 grams hazelnuts
1 tablespoon raw cacao powder – buy it right here!
1 tablespoon coconut oil, melted – buy it right here!
1/3 teaspoon pure vanilla powder – buy it right here!

Raw chocolatemousse:
1/2 avocado
1/2 banana, ripe w. brown dots
40 milliliter (a splash) almond milk
2 dates, pitted
1 1/2 tablespoon raw cacao powder – buy it right here!
1/2 tablespoon pure maple syrup
1/3 teaspoon pure vanilla powder
 – buy it right here!
A couple of drops of liquid stevia – optional

Fresh raspberries, mint leaves and grated dark chocolate for serving

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Raw mini tarts with chocolate mousse and raspberries - updatedDirections:
Start by making the raw mini tarts. Add the almonds and hazelnuts to a foodprocessor and give them a quick pulse until they are roughly chopped. Add the rest of the tart ingredients and pulse until you have a cohesive and sticky mixture. Grab a muffin pan and line the cups with plastic foil, so you are easily able to remove the tarts from the pan. Divide the tart mixture in five portions and use the muffin pan to shape five little raw tarts by carefully moulding the mixture after the muffin pan cups. Place the muffin pan in the freezer for about half an hour to allow the tarts to set.

While the raw tarts sits in the freezer you can make the chocolate mousse. Simply add all ingredients to a blender and pulse until completely smooth.When the raw tarts have set, carefully remove them from the muffin tin and fill them with the chocolate mousse. I decorated mine with raspberries, mint leaves and grated dark chocolate, so yum! Enjoy!

Note: The raw mini tarts can be made days in advance if you store them in the freezer, but the chocolate mousse should be made just before serving or at least no more than a couple of hours in advance.

8 Comments

  • Åha, nam, dem skal jeg vist lave i weekenden! :-D

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    • amillionmiles

      Jeg håber du bliver lige så vild med dem som jeg er! :D

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  • Angela

    Can you post the recipe in English please?

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    • amillionmiles

      Hi Angela, please give an online translator a try (I described how in the post), I will of course help you if there is something that doesn’t translate properly :) This recipe is made for Costume as a paid freelance job so they actually own the rights to it, otherwise I would of course just have posted the recipe in english on here :)

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  • Årh det ser såååå lækkert ud!!! Det skal prøves!!

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    • amillionmiles

      Tusind tak Amalie! Håber du bliver lige så vild med dem som jeg er, haha de er gooode! :D

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  • Madeline

    These look beautiful! Could you please tell me which size muffin tin you used? Is it a mini one or one for regular full sized muffins? Thank you!

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    • amillionmiles

      Thank you so much Madeline! It had a bit of funny size actually, I would say that it’s a bit smaller than a regular muffin tin, but definitely larger than a mini one. I’m at my parents place for the next couple of days, but I can check the size when I get back home. You can make them with whatever size you have though, you will just get either more or less of the tarts :)

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