Rebel Mocha Mousse Tart

From the velvety mocha mousse to the soft chewy base, this tart is incredibly indulgent; so much so you wouldn’t know it’s made from whole and healthy ingredients. Perfect to impress your friends with. Just don’t tell them how ridiculously easy this is to make. Thanks @goodnessisgorgeous #nailedit



1 cup hazelnuts
9 gooey medjool dates
1/2 cup oatmeal
2 tbsp. Coffee Mylk

Layer 1

1 1/2 cup cashews (soaked overnight)
1 cup Coffee Mylk
1/2 cup cacao liquor
1/2 cup maple syrup


1/4 cup hazelnuts
2 tbsp. maple syrup


For the Base

Depip the dates and place into a food processor along with the rest of the base ingredients. Process until the mixture sticks together and forms dough.

Press the mixture into a 9 inch spring form tin

Put the tin into the freezer and leave to harden whilst making the filling

For the Filling

Gently heat the cacao liquor and maple syrup until melted

Add this along with the cashews and the coffee mylk into a blender and blend until smooth

Pour the filling over the top of the base and return to the fridge

Leave to set for 4 hours

For the Caramelized Hazelnuts

Pour the maple syrup into a pan and simmer for a couple of minutes

Add in the hazelnuts and stir for another couple of minutes, making sure all of the nuts are coated

Once the maple syrup is bubbling, remove from the heat and pour the hazelnuts onto a piece of baking paper

Once cooled, place on top of the tart and serve


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