Power up your immune system with this zingy chocolate ginger mousse and boost your energy as well with a no-bake tart that is full of oats, avocado and other nutritious 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 ⅛ 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.
About Storing
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.