Chocolate Avocado Mousse Cookie Tart
This summery tart pairs creamy dreamy avocado mousse with a crunchy chocolate chip cookie crust. It's perfect for all your summer gatherings, and especially July 4th!
For the Crust
- Box of Meli's Monster Cookies Choco-Lot gluten free cookie mix
- 0.25 c peanut butter
- 0.25 c melted coconut oil
For the Mousse
- 0.5 c high-quality dark chocolate chips
- 3 medium, ripe avocados
- 0.5 c maple syrup
- 0.25 c high-quality cocoa powder
- 1 tsp vanilla
For the Topping
- Dragonfruit slices, cut into star shapes
- Bake the cookies as directed on the package. As much as I love a slightly under-baked cookie, this crust will work much better if you bake them fully. Allow the cookies to cool completely.
- Put three quarters of the cookies into a food processor (this will be 12 if you followed the box directions; enjoy the others in another way!). Pulse the food processor a few times until you achieve an even, coarse crumb. Add the peanut butter and melted coconut oil, then pulse a few more times until the cookie crumble is evenly moistened.
- Spoon the crust mixture into tart pan and press it down firmly, along both the bottom and the sides. Try to achieve an even layer throughout. Push the mixture into all the ripples in the sides of the tart pan.
- Put the tart crust into a sealed container or bag and refrigerate it overnight. The coconut oil will help it set in the fridge, which you need to do before trying to spread the filling on it. Or conversely, you can freeze the crust for up to a couple weeks.
- To make the filling: melt the chocolate chips over a double-boiler, then set the melted chocolate aside to cool.
- Cut open the avocados and remove the pits, then scoop out the flesh. In a food processor, combine the avocado, maple syrup, cocoa powder, and vanilla. Process until you have a very smooth, pudding-like texture. Make absolutely sure there are no visible avocado chunks remaining!
- Add the melted chocolate once it is room temperature and process again just until combined.
- Remove the crust from the fridge or freezer and place dollops of the filling across the surface. Spread it gently into an even layer, using a spatula; be delicate so as not to disturb the crust below.
- Return the tart to a sealed container (or bag) and chill it overnight. Or conversely, you can also freeze it at this stage for a couple weeks.
- When you're ready to serve, top your tart with fruit. Serve immediately! The tart will be much easier to cut while it is chilled. You can top it as much as a couple hours before serving, but I don't suggest doing it farther in advance than that since the juicy fruit can create little puddles of moisture on the surface of the mousse.
- Return any leftovers to the fridge (for a day or two) or the freezer (for a couple weeks).
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