Power your immune system with zingy ginger chocolate mousse tarts and boost your energy as well with a no-bake recipe full of oats, avocado and other nutritious ingredients. Vegan and gluten-free.
Ginger Chocolate Mousse Tarts
This no-bake chocolate mousse tart dessert is so easy and fun. Just make the tart shells, and fill with a creamy nutritious mousse that is simple to make – just pop ingredients in a blender and go!
And the nutritional benefits are amazing. Just to name a few, the tart is gluten-free, nut-free and full of fiber. The mousse provides dark chocolate antioxidants and magnesium, which helps you sleep among other benefits. But what makes this tart different from all the other chocolate mousse tarts out there is it is full of zingy, immune-boosting fresh ginger!
Ready to make them yet? No? Let’s give you some more information.
Ingredients in These Chocolate Mousse Tarts
Rolled oats – and I use certified gluten-free – are among the most nutrient-dense foods in the world.
High in fiber and protein, they are known to support weight-loss, balanced blood sugar and reduce the risk of heart disease. Specifically they are high in essential vitamins and nutrients such as iron, zinc, folate and B vitamins.
Oats are naturally gluten-free however since many manufacturers may use equipment contaminated by gluten-containing products, be sure to choose a brand that is certified gluten, like Bob’s Red Mill and others.
Coconut flour is a low-carb, gluten-free baking alternative to wheat flour. And it is nutritious!
Full of protein and fiber, it makes desserts both nutritious and filling. And best of all it’s perfect in no-bake desserts because it creates a cake-y or cookie texture that resembles baked goods. In this recipe, the coconut flour helps the tart shell crumble like a cookie.
Just to warn you though, don’t go through coconut flour into any recipe – it is highly absorbent.
Typically a recipe needs a lot more moisture than you would need with a wheat flour. Here, I balance it with the correct amount of coconut oil.
I once read that there isn’t a body process that isn’t benefited by the avocado.
Specifically it’s full of fiber, potassium (more than a banana!), and essential vitamins – all of which is highly bio-available in your body!
Most importantly however, avocado delivers healthy fats that are so essential to your body but that your body can’t make itself. These fats are used to build cell membranes, nerve coverings, blood clotting, muscle movement and more! Good idea to stuff it in a dessert, no?
Fresh ginger is awesomely healthy.
Studies show that chemical compounds in fresh ginger are known to sooth digestion and stomach ailments, reduce inflammation from normal workouts to medical issues such as arthritis, lower blood sugars, fight disease, reduce menstrual cramps and shorten the common cold! Whew!
Dark chocolate – and this includes this raw cacao powder – is loaded with fiber, iron, magnesium, copper and manganese. And it has an amazing range of antioxidants.
One cacao study showed cacao scoring scored higher in antioxidants than any other food tested.
Blueberries and acai berries also scored high – maybe those in the next tart recipe?
How to Make Ginger Chocolate Mousse Tarts
One thing I love about this recipe is there is no overnight prep needed. I love cashews and dates but it can be a bit inconvenient to have to soak things overnight. And these tarts are no-bake, so no oven. And there is a bit of freezing involved, but only an hour and only to get the tart pan out of the tin – if you want to eat it in the tin, no freezing needed at all!
Also, the mousse is so healthy, of course you can make just it and spoon it out of a bowl. I have even used it as a fruit dip – strawberries and melon stalks!
Other Tarts You’ll Love
Hazelnut Fudge Tarts
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Ginger Chocolate Mousse Tarts
Chocolate Ginger Mousse
- 2 avocado
- 4 tbsp cacao powder
- 6 tbsp maple syrup
- 2 tbsp fresh ginger (Two prep choices; see instructions)
- pinch of salt
Make the Crust
- Blend crust ingredients.
- Add melted coconut last and slowly, alternating blending, until your texture is that it can be pressed into the tart pans but doesn't stick to your fingers. If it seems too sticky, add a touch more coconut flour; if it is too dry, add a bit of plant milk.
- Set the tart pans in the freezer for one hour. Remove and pop the tarts out at that point. It's much easier to remove them from the tart pans before you add the filling. Once they are out of the tart pans, the crust should hold together refrigerated. Although I actually keep them frozen until I am ready to fill them with the mousse.
Make the Magical Mousse
- Peel the ginger with a spoon, and crush with a garlic press. To use the ginger, you have two choices:A. This choice is less burning in flavor: You can stir the pulp into 1/8 cup of water, and then pour that mixture through a fine sieve and keep the liquid for the mousse.B. This choice is most burning & ginger chunks show up in mousse: Just use the crushed pulp as is, blending it into the mousse mixture with other ingredients.When the crusts are ready, blend up the mousse ingredients and spoon into the tart shells, and refrigerate, covered or sealed in airtight container, until ready to serve.
- I find they are best served within a day or so otherwise the crust begins to absorb moisture. But if you don't mind that texture, they are still flavorful.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.