Raw Chocolate Mousse Tartlets

I played a little bit with the ingredients for the fillling. Since the crust is dehydrated it takes time to plan ahead.


Ingredients:

Crust:
350 g Almonds
50 g dried unsweetened Coconut
150 g Dates
1 tbsp. Organic Coconut Oil
Pinch of Sea Salt

Filling:
1 1/2 large Avocados (230 g)
Pinch of Sea Salt
30 g Cacao Powder
50 g frozen AcaiPureé
1 Tbsp. Acai Powder
1 Tbsp. Tocotrienols
1 Tbsp. Vivagave
30 g Organic Coconut Oil
1 tsp. Vanilla extract
2 drops mint extract
75 g Agave Syrup

1 - 2 Bananas, sliced

Method:

• Saok the almonds for the crust overnight and blend with the crust ingredients for 1 min/speed 5
• Press in muffin pan or tartlet molds and dehydrate ( 12-14 hours) until dry
• Fill the crust with banana slices and press them in with a fork
• Blend the ingredients for the filling 1 min/speed 5
• Fill cup cakes with a pastry bag and chill at least 1 hour before serving