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This Chocolate Mousse Tart with Coconut Crust + Fresh Fruit Flowers has the most incredible vegan chocolate mousse filling! You'd never guess that this rich dessert is gluten-free, Paleo, and vegan.

Chocolate Mousse Tart with Coconut Crust + Fresh Fruit Flowers (Gluten Free, Paleo + Vegan)

Course Dessert
Cook Time 10 minutes
Total Time 10 minutes
Servings 10 servings
Author Rachel Conners

Ingredients

For the crust

  • 1 cup (96g) almond flour
  • 1 cup (80g) unsweetened shredded coconut
  • 3 tablespoons coconut oil melted
  • 3 tablespoons maple syrup
  • ¼ teaspoon salt

For the chocolate filling

  • 4 ounces 85% dark chocolate chopped
  • 11 ounces coconut cream see Notes
  • cup (112g) maple syrup
  • ½ cup (40g) unsweetened cocoa powder (Dutch-processed, preferably)
  • 1 tablespoon pure vanilla extract
  • teaspoon kosher salt

For the topping

  • Assorted fresh fruit I used 1 mango, 3 strawberries, 1 kiwi, 1 nectarine, 1 small peach, and 1 dragonfruit

Instructions

For the crust

  1. Preheat the oven to 350ºF. Lightly grease a 9” tart pan with a removable bottom with coconut oil.
  2. In a mixing bowl, stir together all of the crust ingredients until they are all moistened and combined.
  3. Using a flat-bottomed measuring cup or your fingers, evenly press the coconut crust into the bottom and up sides of the prepared pan.
  4. Bake until golden and firm, about 10 minutes. Transfer to a wire rack to cool completely before filling with mousse.

For the mousse

  1. Place the finely chopped chocolate in a microwave-safe bowl and melt the chocolate until smooth - heat in 30 second increments, stirring in between, until the chocolate is completely smooth. Set aside to cool to room temperature.
  2. Once the melted chocolate has cooled down enough, combine the coconut cream, honey, cocoa powder, vanilla, salt and melted chocolate in the bowl of a food processor or high-powered blender (I used my Vitamix). Cover and blend until the ingredients are completely smooth and creamy, scraping down the sides once to make sure everything is full incorporated. The mousse will be thick enough to spread.
  3. Scrape the chocolate mousse into the cooled coconut crust and spread it out with an offset spatula, making an even layer.
  4. Top with fresh fruit, arranging as desired. To make the fresh fruit flowers, I watched and copied videos from Karen McLean’s Instagram - here’s the videos I watched for strawberries, kiwi, mangos, and nectarines. It is time consuming and it takes practice to figure out the technique, but it gets easier once you get the hang of it! Obviously, you can choose to decorate however you’d like!
  5. Refrigerate the tart for at least 2 hours before slicing and serving. Keep leftovers stored in the refrigerator.

Recipe Notes

You can get canned coconut cream from Trader Joe’s, or refrigerate a full-fat can of coconut milk overnight and use the thick, creamy portion that floats to the top of the can, taking care not to mix it with the coconut water in the bottom of the can. You can also use a full 11 oz. box of So Delicious culinary coconut milk.

Mousse recipe adapted from Gluten Free On A Shoestring