My husband Mark and I recently bought our first patio set, we had been dreaming of one ever since we moved into our home three years ago, but as life tends to go, we always had more pressing expenses to consider. As the parents of six children, we desperately needed our own little relax space and finding a moment of peace in our home to recharge out batteries was becoming scarce.
We excitedly made the purchase not really considering the size of the box it came in and were sad and felt pretty silly when we realized there was no way we would get it into the car with all of the car seats… yes, things we should have thought of in advance. So home we went to empty the Explorer, and Mark headed back to Sears to pick up the box as I scrubbed down the front balcony and hung the string lights that I purchased three years earlier. We managed to assemble the two chairs, love seat, and table before dinner as Sophia and Aston played dress up, then excitedly waited for the kid’s bed time when we could enjoy the space in peace and quiet.
In honour of our new found space, we opened up a bottle of Summer Hill Winery’s Alive Blend along with some fresh fruit and settled in to enjoy the warm summer night. Omara Portuondo played in the background, and the string lights twinkled against the dusky sky, but one thing was missing.
Mark is a savage for chocolate, and I knew the second I saw the little cheeky glimmer in his Irish eyes that he was thinking of something sweet. “You know what would be great with this wine?” he asks, “Let me guess… Chocolate?” I reply, and his smile widens. “Fine,” I say and head into the kitchen pantry, but the chocolate was gone! (One of the mysteries of having a large family is trying to figure out who the chocolate caper is.)
Not wanting to disappoint my sweet toothed husband I decided to quickly whip up a new recipe, and boy did it ever work out! Thankfully I wrote down the ingredients as I went along, (which is something I often forget to do) and I now have what I would consider the perfect Vegan Chocolate Maca Mousse Tart!
I hope you enjoy this decadent dessert as much as we have! Let me know in the comments below what garnishes you used on your tart.
Vegan Chocolate Maca Mousse Tart
Prep Time: 10 mins
Chill Time: 1 Hour
Vegan, Dairy Free, Gluten Free, Refined Sugar Free
- 1/2 Cup Raw Pecans
- 1/2 Cup Raw Cashews
- 4 Soft Medjool Dates (pitted)
- 1/8 Cup Coconut Oil
- Toss all ingredients into a food processor and blend until a paste forms.
- Press paste into tart pan, making sure to press the crust up the edges. (Wet hands if the paste is too sticky)
Chocolate Maca Mousse
- 1 Cup Raw Cashews (I buy raw cashew pieces as it’s usually far cheaper than whole cashews)
- 1 Cup Dairy Free Milk (I used coconut milk)
- 1/3 Cup of Maple Syrup
- 1/4 Cup Coconut Oil
- 1/3 Cup Cacao Powder (You can use Cocoa too)
- 1 Tbsp Maca Powder
- 1/8 Tsp Sea Salt
- Throw all ingredients into blender and blend on high speed until a smooth creamy mousse develops. About one or two minutes.
- Pour over crust in tart pan and place into the freezer to chill for an hour.
- Enjoy with your choice of garnish, fruit, coconut whip cream, and cinnamon are some ideas!