Dark Chocolate Cardamom Mousse Tart with a Candied Ginger Crust

Dark Chocolate Cardamom Mousse Tart with a Candied Ginger Crust

for the crust

1 1/2 cups nuts, pecans or macadamia

2 tbsp finely minced candied ginger

pinch of sea salt

3-5 medjool dates

for the chocolate mousse filling

 1 package  dark chocolate chips

1/4 cup coconut milk

3 avocados (small/medium sized)

good pinch of salt

1 1/2 tsp vanilla extract or vanilla powder

1 tsp ground cardamom

CRUST

Combine nuts dates salt and candied ginger, and salt in food processor and pulse thoroughly. The crust will start to form and the mixture comes together into a ball. If it seems a bit dry, add a splash of warm water. Put the crust into pie pan.

FILLING

In 1qt gently melt the chocolate chips on low heat with lid on. Once all of the chocolate has been melted. In a food processor, combine the avocados, melted chocolate chips,  salt, vanilla cardamom and coconut milk. blend until creamy.

Pour into pie crust and set up in fridge for 40 mins.