Avocado Chocolate Mousse Blackberry Fudge Tart (dairy free, gluten free)

Roses are red,

Raspberries are too,

But I'm choosing blackberries,

It's time for some blue!

(Cheesy poem #2 - this is why I bake, not write!)

 

Raspberries rule the roost come February. Everything is pink or red - or a dark chocolate. In keeping with the formal theme, I kept this tart lusciously smooth and dark, but instead of using the traditional raspberries, the chocolate pairs with juicy dark blackberries.  I layered some between the crust and the chocolate fudge mousse layer, but also placed some on top.  Blackberries are a little tart, a little sweet, but still seedy and juicy like raspberries.

 

This tart is very untraditional in several other ways.

 

One:  There is no dairy or gluten.  There a lot of hard things in this world and I've come to know that getting a recipe to follow both of those guidelines is no piece of cake.  But this tart is both and it doesn't sacrifice any richness.  Period. 

 

 

Two: That tall, dark, and handsome filling?  (Okay, skip the tall and handsome)  It gets all its creaminess from the power food, the avocado.  Do you love avocados?  *If you don't, I'm covering my ears and singing la-la-laaaaa.*  Where were we?  Avocados ... these are some versatile little fruits (they are also known as alligator pears, for their skin, you know?  You learn something new every day - thank you Google for enlightening me.)  Blended with cocoa powder, sugar, and a little vanilla and coffee, avocados become the richest, thickest, fudgiest mousse I've ever eaten.  And I've eaten a lot of it recently, telling myself I'm somehow prolonging my life or something like that.  I hope I get something out of it, because I've (literally) eaten three whole avocados in less than a week.  Just in this recipe.

I've made chocolate avocado pudding, but for this recipe, I omitted the milk and upped the cocoa powder, creating a thicker and firmer texture.  It is almost like cheesecake.  But I can't call it that, because the title clearly states this is a fudgy mousse ... and I created that title, so yeah, consistency is good!

 

 

And the crust is easy peasy.  Simply oats, coconut, almonds, some coconut oil, and honey.  I didn't bake mine, just stuck it in the fridge, but I bet if you stuck it in the oven (probably 350) for no more than 8-10 minutes, the crust would hold together better and have a deeper, nuttier flavor.  As it is, this is my favorite gluten free crust because of all the textures.  It does NOT taste like a pie crust, but it does taste like a delicious tart crust!  The nutty, crunchy, chewy crust pairs so well with the creamy, sweet, and rich chocolate filling.  And the blackberries, don't forget the blackberries!

 

Avocado Chocolate Mousse Blackberry Fudge Tart (dairy free, gluten free)

Recipe Source: The Sweet {Tooth} Life.  Adapted from Fresh Fit n' Healthy

Yield: 2 servings

Crust:
1/2 cup almonds
1/3 cup oats
2 tablespoon unsweetened coconut shreds (sweetened will work as well)
1 tablespoon coconut oil
1/3 cup honey

Filling:
1-1/2 avocados
1/2 cup + 2 tablespoons cocoa powder
1/2 cup sugar
1 teaspoon vanilla
2 teaspoons instant coffee granules

1/4 cup blackberries

For crust:
Pulse almonds, oats, and coconut in a food processor. 
Pour in melted coconut oil. Add honey.
Pulse until mixture forms a ball.
Press into two small tart pans.
Place in freezer for 10-15 minutes.  Or bake at 350 for 8 minutes. 

For filling:
Blend all the ingredients in a food processor until smooth. 

Tart:
Divide blackberries between two crusts, sprinkling over the crust.
Spread filling over the blackberries.
Serve or chill until serving.