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Plant-Based Oat Milk Chocolate Mousse Tart

For the Crust
 1 ¾ cups Oats
 ¼ cup Spelt flour or whole wheat flour
 ¼ cup Maple syrup
 1 tsp Baking powder
 ½ tsp Salt
 2 tbsp Oil
For the Filling
 280 g Vegan chocolate chips (semi sweet if possible)
 3 Ripe avocados (about 2 cups)
 ½ cup Soft pitted dates
 ½ cup Califia Farms Oat Barista Blend
For the Crust

Preheat oven to 180° Celsius and line the bottom of a tart pan with baking paper. Place oats into a food processor and blend until it is a coarse meal. Transfer to a mixing bowl and use a wooden spoon to stir in the remaining ingredients.


Pour the mixture into the tart pan and use your fingers to press it firmly down to make a crust. Bake for 15 minutes, then set aside to cool.

For the Filling

Melt the chocolate chips in a double boiler (boil water in a small pot and melt chocolate in a heat safe glass or steel bowl on top of the boiling water).


Place the remaining filling ingredients and the melted chocolate into a food processor or blender and blend until creamy and no lumps are left. Once the crust is cooled to room temperature, pour the filling in and use a spatula to spread it evenly.


Refrigerate and allow it to set for at least 6 hours.