Superfood Chocolate Mini Tarts

These Superfood Chocolate Mini Tarts are the most perfect, delicate, fancy-looking, summery dessert. But they have a secret shortcut... can you guess what it is??


As we move into early summer, I always find myself looking for special desserts that are light, small, and can easily be made ahead. I think it's because we do a lot of entertaining out on our deck. I love to serve dessert, but the reality is that most people don't need or want a heavy dessert after a big meal.

Enter the mini chocolate tart! These cuties are each about two or three bites. They're the perfect sweet finish to a meal that won't leave you weighed down. But they're special enough to feel really fancy and party-worthy, and people will think you slaved over them for hours.


These tarts have a very big secret shortcut that you have to promise not to tell. The "crust" is actually an OHi Superfood Bar! It allows you to assemble the tarts in about ten minutes total, which means less time messing around in the kitchen and more time outside enjoying the summer.

I've recently fallen in love with OHi Superfood Bars. They're absolutely delicious, loaded with nuts and seeds, and super satisfying. They're not sticky like a Lara Bar, but rather delicately crunchy which makes them really fun to eat. They make for an awesome hiking snack, and of course an awesome tart crust as well!

These bars have a special place in my heart because the OHi founders began selling them at the farmers markets in Hawaii. If you read this blog regularly, you'll know that Dave and I spend time there every year and love going to the farmers markets. I'm excited to be able to share these with you, especially since I can hook you up with a discount! Just use the code ROGUE at check-out to get 15% off your entire order.


The perfectly crunchy (secret shortcut) tart crust is complemented by the most luscious avocado chocolate mousse. This mouse whips up in just a couple minutes in the food processor and tastes wonderfully decadent. Look how airy and velvety it is! It's similar to the filling for my Vegan Chocolate Coconut MacNut Cream Pie, which you should probably make too.

Nutritionally speaking, these tarts are basically breakfast. The OHi bars (I used the Double Chocolate kind) are made of nuts, seeds, berries, and chocolate. The mousse is just avocado, chocolate, coconut cream, and a dash of maple syrup. Add a couple berries on top and you have yourself a really nourishing, superfood-filled dessert!


One important thing to keep in mind about these mini tarts is that you'll want to make the avocado mousse the day before and let it firm up in the fridge overnight. Then you can either pipe it on and serve right away, or pipe it on and let the finished tarts wait in the fridge until you're ready. These are a great make-ahead option for entertaining.

Each OHi bar makes three mini tarts, so you can easily scale up or down as needed (the recipe below is for nine, which is how many I can top with one avocado worth of mousse). A big platter of these would be such a fun addition to a baby shower, summer brunch, or deck party!


Your fancy summer dessert needs have officially been solved. You could even try these with different OHi Superfood Bar flavors or different berries for a fun twist. Trust me, you'll want these bars for all your summer outdoor adventures too, so get yourself a couple boxes and take them everywhere.


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by OHi Superfood Bars. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running. 

Are you on the hunt for another party-worthy, make-ahead dessert? These Superfood+Vegan Unicorn Cheesecake Bites can be made days in advance and are totally adorable.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • 0.25 c dark chocolate chips
  • Ripe avocado. It absolutely must be ripe! An under-ripe one will be a chunky, gross disaster.
  • 2 tbsp maple syrup
  • 1 tbsp coconut cream. Many stores now sell cans of coconut cream. If you can't find it, this is the solid, white fat that floats to the top of a can of full-fat coconut milk. Make sure you have the SOLID coconut cream in order for your mousse to firm up.
  • 1 tbsp cocoa powder
  • 0.25 tsp vanilla
  • 3 OHi Superfood Bars, double chocolate flavor. Remember to use the code ROGUE at checkout to get 15% off.
  • Berries for garnish
  • Optional fresh mint leaves for garnish
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Melt the chocolate over a double-boiler until smooth, then allow it to cool for a couple minutes.
  2. In a small food processor, combine the avocado, maple syrup, coconut cream, cocoa powder, and vanilla. Process until a thick, even, rich texture develops. Make absolutely sure there are no avocado lumps!
  3. Once your melted chocolate is no longer hot, add it to the mousse ingredients and run the food processor again until evenly incorporated.
  4. Spoon the mixture into a piping bag (or a ziplock bag) and let it sit in the fridge for at least a few hours, or ideally overnight.
  5. When you're ready to assemble, cut each OHi bar into three, even rectangles. Work slowly and carefully to avoid breaking the bars! You'll end up with nine rectangles total. I like to then cut off the corners so they have a fun shape (see photos above), but that's totally optional.
  6. If your mousse is in a ziplock bag, cut one corner off to create a hole about an eighth of an inch across.
  7. Pipe the mousse on top of all nine mini tarts in whatever pattern you like. As shown above, I did a wavy pattern working from back to front. (Hint: if you're not happy with it, you can easily scrape the mousse back into the piping bag and try again).
  8. Garnish each mini tart with a berry or two, and a leaf of fresh mint.
  9. If you're planning to serve the tarts later, keep them in a tightly-sealed container in the fridge. They'll be fine for a couple hours.

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