Almost-Vegan Banana Chocolate Mousse Tart

The Crust

2 Cups LSA (1 cup flax seeds, 1/2 cup sunflower seeds, 1/2 cup almonds)

1 cup cashews

1/2 tsp sea salt

6 large Medjool dates

1 Tbsp honey

2 Tbsp vanilla extract

The Filling

2 medium ripe avocados, peeled and seeded

4 Tbsp cocoa

1/2 cup honey

1 tsp vanilla extract

1 tsp cinnamon

1/4 tsp sea salt

1 1/2 banana

Add LSA mixture, cashews, vanilla extract, medjool dates, 1 Tbsp honey, 1/2 tsp sea salt into a food processor and process until the crust starts to rise on the sides of the bowl. 

Press crust crumbs onto the bottom and sides of a pie pan to form the crust.  Place a layer of sliced banana evenly on the top of the crust.

Place avocados, cocoa powder, honey, vanilla, cinnamon and 1/4 tsp salt into a food processor and process until completely smooth and creamy. 

Spread the chocolate filling on the top of the bananas, then add a top layer of banana slices.  Chill at least one hour prior to serving.  Can be stored in the fridge for up to 3 days.

The Result:

The Verdict: 

Yum!!  The chocolate mousse was so good!  The creaminess obviously comes from the avocado.  Although avocado has around 14g of fat per 100g, it also has a good amount of fiber which you will not find in regular pudding/mousse. I did think the crust was a little salty; not real salty but just a little bit too prominent.  Next time I'd probably half the amount of salt in the crust. I was surprised the crust held up so good.  It slices really easy and stays together nicely when transferred to a place.

source: adapted from Renata Holicova's original recipe http://fromgreytogreen.co.nz