- Yield: 1 (9-inch) tart
Ingredients
- Raw Brownie Crust:
- 1 cup Medjool dates, pitted
- ¾ cup walnuts
- ½ cup blanched almonds
- ¼ cup almond butter
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons unsweetened shredded coconut
- ¾ teaspoon salt
- Blackberry Mousse:
- ¼ cup Ripple Original Plant-Based Milk
- 1 teaspoon agar agar powder
- 8 ounces fresh blackberries
- 8 ounces non-dairy cream cheese
- 1/4 cup maple sugar
- 1 teaspoon lemon zest
- 1 cup + 2 tablespoons coconut cream
Directions
- To make the crust, combine all ingredients in the bowl of a food processor and blend until mixture becomes a sticky, dough-like consistency. Press into the bottom of a 9-inch tart pan with removable bottom. Chill at least 30 minutes.
- In a small saucepan, bring plant-based milk and agar agar powder to a simmer over medium-low heat. Stir constantly until powder has dissolved, about 3-5 minutes. Remove from heat and cool.
- In a high-speed blender, combine the blackberries, non-dairy cream cheese, maple sugar, and lemon zest. Blend until smooth and creamy. Add agar agar mixture and blend until well combined. Fold in coconut cream.
- Pour mixture into prepared crust and use an offset spatula to smooth the top into an even layer. Refrigerate 8-12 hours.
- Once set, remove from tart pan, decorate as desired and slice. Serve immediately and return remaining to the refrigerator.
