Recipe: Chocolate Coconut Fudge Mousse and Date Caramel Tartlets

Since I made the 2 ingredient raw chocolate mousse (below) I have been dreaming of making the mixture into a delicious chocolate and coconut mousse tart! So, that’s what I did!

I combined the chocolate mousse recipe with the date caramel from the almond chocolate cake (aka. the Mocha Brownie Cake) I made some time ago.

I wanted to make the base quite simple so I used coconut as the main ingredient (the base was inspired by the coconut pumpkin pie (below)).

This also makes the base (as well as the whole recipe) gluten-free. It is also dairy-free.

And refined-sugar free.

Above: the tartlets before they were put in the fridge to set.

Above + below: The Chocolate and Coconut Fudge Tartlets (with a date caramel layer) after they have set.

I dusted them with a bit of cocoa powder and they were ready to eat. Both my taste testers really liked them so I hope you will too!

So please try out my recipe for Chocolate Coconut Fudge Mousse and Date Caramel Tartlets and let me know how they go!

Recipe: Chocolate, Coconut Fudge Mousse and Date Caramel Tartlets

Recipe info/allergen info: This recipe is gluten-free, dairy-free and refined sugar free.

Makes: around 9 or so tartlets (depending on how big or small you make the tarlets) + left over chocolate coconut fudge mousse.

For the tartlet shells:

Ingredients:

50g dried unsweetened coconut

1 tbsp. coconut sugar

2 egg white

1 egg yolk

How to:

Grind coconut in a coffee grinder (or small food processor) or until it resembles a coarse meal.

Add the coconut sugar to the dried coconut.

Lightly whip the egg whites and mix the coconut sugar-coconut mix into the egg whites.

Lightly beat the egg yolk and mix it in.

Grease a tray with coconut oil and put about a teaspoon in each of tartlet holes in the tray. Mould the mixture in each compartment of the tartlet tray.

Then cook the tartlet shells for around 10 minutes at 170 degrees C or until lightly browned.

Using a spoon take out each tart shell in the tray and leave to cool.

Above: the tart shells after baking and cooling.

For the Date Caramel layer:

Ingredients:

1/2 C. dates, chopped into small pieces and soaked in a bit of water

How to:

Chop about 1/2 C. dates that have been soaking in a tablespoon or so of water to soften for about an hour.

Then in a food processor blend the dates and water until a smooth date caramel-like consistency forms.

Now put about 1/2 a tsp. of the date caramel in each cooled tart shell.

For the Chocolate Coconut Fudge Mousse layer:

Ingredients:

coconut meat and water of 1 young coconut (here is ‘how-to’ video on how to open a young coconut)

1-2 tbsp. of cacao/cocoa powder (more or less depending on how chocolately you like it).

1 or 2 dates to sweeten (optional)

Note: this amount will make much more than the amount you will need for the tartlets.

How to:

Blend together the coconut meat and water of the young coconut and the dates to sweeten (if using).

Add the cacao/cocoa powder and blend until you have a thick mousse-like texture.

Now spoon this mixture into the tartlets. Put the tartlets back into the tray and leave the tartlets in the fridge to chill and set.

Enjoy!

Michelle

Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 4 comments… read them below or add one }

Anjanette April 2, 2012 at 12:51 pm

These look wonderful! I wonder if you could use coconut flour instead of coconut meat for the mousse? Since it’s dehydrated I’d guess you’d use less flour and more water? Thoughts?

Michelle April 2, 2012 at 1:00 pm: You could try..but it would have a very different texture. You could always try!
I think it’s because coconut flour doesn’t seem to have the fat content of coconut meat so it wouldn’t turn out as ‘fudgy’. You could always use coconut cream instead if you’re able to get some. And if you wanted to use the coconut flour for the base that would definitely work as well. Please let me know how it goes if you make them :)

Sonia @ Natural New Age Mum April 3, 2012 at 2:25 pm