Valentine’s Day is just around the corner, so I thought I would share a tasty recipe for an adorable and delicious Valentine’s treat, that will be sure to torment you all on your last days of your January Whole30.
This fun recipe actually uses two recipes that we have created before. Our Dairy-Free Chocolate Mousse from Make it Paleo II, and our Crispy Chocolate Cookies. The cookies make the perfect crust for tarts, and the mousse is an easy filling that you don’t have to feel too guilty about!
The mousse can also easily be piped into the crusts using a piping tip to create a more fancy looking dessert, without too much extra effort.
These tarts do take a bit of time, because I made them into mini tarts. They are the perfect bite size portion, and make a fun dessert to serve to guests any time of the year. I topped each tart with a fresh raspberry, and chocolate shavings. They were absolutely delicious, and so adorable.
If you do not want to go to the trouble of making this dessert into tarts, you can also crumble the cookies into a glass dish, top with the mousse, and fresh berries. You will get all of the flavors of this treat, without the extra work.
- 3 cups 3 cups 3 cups Dairy-free Chocolate Mousse (click for recipe), use entire recipe
- 2 Tbsp 2 Tbsp 2 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted
- 11 11 11 Organic Raspberries
- Dark Chocolate, or semi-sweet chocolate, shaved, for garnish
- Place 12 mini tart pans on a baking sheet.
- In a mini chop blender, pulse 12 cookies, until they are in a fine meal.
- Add the melted palm shortening, and pulse again to combine.
- Pour the cookie meal into a mixing bowl.
- Carefully press the cookie meal into each tart pan, making sure they are coated in an even layer. You do not want any of the tart pans to be showing through the bottom.
- Once you have formed the crust in each tart pan, place the crusts in the freezer for 10 minutes to harden.
- Remove the crusts from the freezer, and remove the chocolate mousse from the refrigerator.
- Fill a piping bag with an open star tip with the chocolate mousse, and fill each crust with the mousse filling.
- Place the tarts in the fridge for 30 minutes.
- Remove the tarts from the fridge, and carefully pop the tarts out of the pans, and place back on the backing sheet.
- Top each tart with a raspberry and grated chocolate shavings. Refrigerate until serving.
Before you go, we just wanted to let you know that we released three all new spices yesterday which are available now! Our new Taste of Asia Pack contains organic Curry Powder, Garam Masala, and Chinese Five Spice. We are so excited about these spices, and can’t wait for you to try them! Click the picture below to learn more.