Chocolate Avocado Mousse Tartlets

These tartlets have a delicious almond, coconut crust and are filled with a rich and creamy chocolate avocado mousse. They’re made with healthier ingredients and make the perfect treat for any chocolate lover! 

chocolate avocado mousse tartlets topped with fresh raspberries on a cooling rack.

Valentine’s Day is right around the corner and although it’s not something I typically celebrate, it’s definitely a good excuse to make some dessert. 

I originally made the recipe for these tartlets a couple of years ago as part of my final assignment for a culinary nutrition course I was taking. They were definitely a hit and seemed like the perfect chocolatey treat to recreate and share with you all, especially since I had a couple ripe avocados waiting to be used! 

These chocolate avocado mousse tartlets taste decadent, but they’re filled with healthy ingredients such as almond flour, raw cacao powder and the star of the show – avocado! In addition to being easy to make, they’re gluten-free, dairy-free and refined sugar-free. 

Ingredients needed 

Here’s what you’ll need to make these chocolate avocado mousse tartlets: 

  • almond flour: the main ingredient in the crust, which keeps these tartlets gluten and grain free. 
  • shredded coconut: adds a subtle sweetness to the crust.
  • coconut oil: helps to bind the crust together. You could also use butter if you’re not sensitive to dairy. 
  • honey or maple syrup: acts as a natural sweetener in the crust and filling. Either honey or maple syrup works great here! I actually prefer the taste of honey in the crust and maple syrup in the filling. 
  • avocado: this creates the creamy, rich base for the filling. It also adds a healthy dose of good-for-you monounsaturated fats, fibre and micronutrients! You’ll want to make sure that you’re using an avocado that is ripe and has a nice green colour (no brown bits!) so that your mousse has the best flavour. 
  • raw cacao powder: this gives the filling its rich chocolate flavour and an antioxidant boost!
  • coconut milk or almond milk: feel free to use any unsweetened milk of your choice. 
  • vanilla extract: balances and smooths out the flavours of the mousse.
  • sea salt: enhances the flavours and brings out the sweetness in the crust and mousse. 
  • ground cinnamon
chocolate avocado mousse tartlets topped with fresh raspberries and shaved dark chocolate

Health benefits

A dessert that also has health benefits? Yes please! Besides being delicious, what I love about these tartlets is that they have a healthy dose of fat and fibre. This means you won’t experience as much of a blood sugar spike as you would with a traditional dessert. It also helps you feel more satisfied. 

The main ingredient in this dessert is one of my favourite fruits, avocado. Avocados are rich in heart-healthy monounsaturated fatty acids, a healthy fat that is also found in olive oil. They are also high in fibre and vitamins C, E, and B6, folate, magnesium and potassium. 

The raw cacao powder is what gives this dessert is rich, chocolatey flavour. Cacao is naturally rich in antioxidants, which helps to fight free radical damage in the body. It’s also a good source of essential minerals like iron, potassium, magnesium, manganese and zinc. 

If you really wanted to kick this dessert up a notch, you could also add a little melted dark chocolate, over 70% cacao, to the mousse for an even richer, chocolatey flavour! 


Chocolate Avocado Mousse Tartlets

Recipe by Emily MaudeCourse: Dessert


Prep time


Cooking time


Total time



These tartlets have a delicious almond, coconut crust and are filled with a rich and creamy chocolate avocado mousse. They're made with healthier ingredients and make the perfect treat for any chocolate lover! 


  • Crust
  • 1.5 cups almond flour

  • ½ cup unsweetened shredded coconut

  • 3 tbsp melted and slightly cooled coconut oil

  • 3 tbsp raw honey or maple syrup

  • ¼ tsp sea salt

  • ½ tsp ground cinnamon

  • Chocolate Mousse
  • 2 large ripe avocados

  • 1/3 cup raw cacao powder

  • ¼ cup raw honey or maple syrup

  • 2 tsp vanilla extract

  • 1/8 tsp sea salt

  • 2 tbsp unsweetened coconut or almond milk

  • To Serve
  • fresh raspberries

  • shaved or chopped dark chocolate


  • Preheat the oven to 350°F.
  • Place all crust ingredients in a food processor and process until the mixture comes together. The dough should slightly stick together when pinched with your fingers. If it seems too dry, add a little more coconut oil.
  • Line a 12 cup muffin tin with liners. Scoop about 1.5 tbsps of dough into each muffin tin. Use your fingers to press the dough evenly into the bottom and about 1/3 to 1/2 way up the sides of each cup. Use a fork to prick holes into the bottom of each crust to allow steam to escape.
  • Bake for 8-10 minutes or until they're just beginning to brown on the edges (they will continue to crisp up as they cool). Remove from the oven and allow to sit in the tray for 10 minutes before transferring to a cooling rack.
  • Meanwhile make the chocolate avocado mousse. Wipe out the food processor, if needed, and add all the filling ingredients. Blend until smooth, scraping down the sides in between. Add more milk as needed to help blend. Taste and adjust sweetener, cacao or salt if desired (you may need more depending on the size of your avocados).
  • Once the tartlets have cooled completely, remove the muffin liners and fill each tartlet with the avocado mousse, using the back of a spoon to spread it out.
  • Top with raspberries and dark chocolate, or other fruits/toppings. Enjoy!


  • This recipe makes some extra chocolate mousse. The amount that you have leftover will depend on how much filling you put in each cup and the ratio of mousse to crust you'd like. Leftover mousse is delicious eaten like a pudding, on it's own or topped with some coconut cream and fresh berries!
  • If not eating right away, I recommend storing the crust and filling separately, so that the crust doesn't become soggy.
  • The unfilled tarts will keep for about 5 days in the fridge, while the filling will keep for up to 3 days in the fridge.

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