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Hazelnut Coconut Tartlets with a Chocolate Avocado Mousse

Hazelnut Coconut Tartlets with a Chocolate Avocado Mousse

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Serves: 7 tartlets Cooking Time: 40 minutes


  • For the Base: 3/4th cup toasted hazelnuts
  • 1/2 cup desiccated coconut
  • 1.5 tablespoons coconut oil
  • 1/2 teaspoon sea salt
  • 4-5 dates (soak them for a few minutes if directly removed from the refrigerator)
  • For the Mousse:
  • 1 avocado
  • 1/4th cup coconut cream
  • 1.5 tablespoons honey/maple syrup
  • 3 tablespoons unsweetened cocoa powder



Add the ingredients of the tart base in a blender and blend them together


You will get a consistency of the base coming together but crumbling and falling apart at the same time


Add the base to your tart tin or the tartlets, press down evenly and refrigerate for 1 hour at least


Prep your mousse just before the one hour is complete


Add all the ingredients of the mousse in the blender and blend till smooth


Adjust the honey/maple as per your liking, you can also add more cocoa for an extra chocolaty taste


Add the mousse to the tart tins and top it up with some fresh fruit


Refrigerate for another 2 hours, de mould and enjoy immediately (Avocado ripens super fast so I would recommend eating it that day itself)

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