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Chocolate Avocado

Mousse Tart



  • 2 medium ripe avocados
  • 1/3 cup raw cacao powder 
  • 1/4 cup canned full-fat coconut milk
  • 1/4 cup raw coconut nectar (or maple syrup) 
  • 1 teaspoon pure vanilla extract
  • Large pinch of sea salt
  • 18-24 Oreo cookies (or other chocolate sandwich cookie) 
  • 3-4 tablespoons vegan butter, melted or coconut oil, melted 
  • Vegan whipped cream (I use this vegan frozen dessert topping)
  • Dark chocolate pieces, shaved into ribbons 
  • Raspberries 
  • Flaky sea alt (I use this brand)


  1. To make the crust, place the Oreos in a food processor until they form fine crumbs. Pour in melted vegan butter and process until fully incorporated. Press crust into a tart pan and freeze for 10-15 minutes to firm up.
  2. Meanwhile, make the mousse: Place the avocados in a food processor and blend until they are creamy and blended together. Add the cacao powder, coconut milk, coconut nectar, vanilla and sea salt. Blend until thoroughly incorporated and you have a smooth, creamy mousse-like texture. 
  3. Once the tart crust has firmed up, spread the chocolate avocado mousse onto the tart crust. 
  4. Top with vegan whipped topping, dark chocolate curls, raspberries, and flaky sea alt.  


    • If you're using a 4" x 14" rectangular tart pan (as shown in the photo), you'll need approximately 18 Oreos and 3 tablespoons of vegan butter/coconut oil. If you're using a 9" round tart pan, you'll need approximately 24 Oreos and 4 tablespoons of vegan butter/coconut oil.