Inspiring Recipes

Vegan Chocolate and Passion Fruit Mousse Tart

  • PrepPreparation time15
  • CookCooking time30
  • ServesServes8

This delicious dessert by Great British Bake Off winner Edd Kimber aka The Boy Who Bakes is the perfect mix of buttery and creamy GEM® avocados which create a velvety richness, and the perennial pairing of chocolate and passion fruit. This tart is a treat for all the family. 

Vegan Chocolate and Passion Fruit Mousse Tart



  • 250g speculoos biscuits
  • 50g melted coconut oil
  • Large pinch fine sea salt


Chocolate Mousse Filling

  • 100g dark chocolate, melted
  • 4 tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 5 tbsp cocoa powder
  • 1 1/2 GEM® avocados (about 250g of avocado)
  • 1 tin chickpeas
  • 2 tbsp caster sugar


Passion Fruit Topping

  • 4 passion fruit
  • 2 tbsp caster sugar
  • 50ml water
  • Toasted coconut and cocoa nibs, to serve


  1. To make the crust place the biscuits into the bowl of a food processor and pulse until finely ground. Pour in the coconut oil and salt and pulse until evenly combined. Pour the biscuit mixture into a 9 inch, loose bottomed, tart tin and press into the sides and base of the tin, compacting well. Refrigerate until needed. Clean the food processor bowl.
  2. For the chocolate mousse, melt the chocolate and set aside to cool. Cut the GEM® avocados in half, remove the stone and scoop out the flesh (you should have about 250g). Add to the food processor with the maple syrup, vanilla, cocoa powder and chocolate and process until smooth and creamy, 2-3 minutes.
  3. Meanwhile drain half of the liquid from the tin of chickpeas into a large bowl and using an electric mixer whisk until the aquafaba holds soft peaks. Add in the sugar and whisk for a couple minutes or until dissolved. Add about a third of the meringue mixture to the chocolate mixture and beat to combine. Add the remaining meringue in two additions, folding as lightly as you can to preserve the light texture. Scoop the finished mousse into the tart base and spread into an even layer. Refrigerate for at least four hours before serving.
  4. For the passion fruit topping scoop the pulp from the passion fruit into a small saucepan and add the sugar and water. Cook over medium heat for about 5 minutes or until reduced and slightly syrupy. Refrigerate until needed.
  5. To serve, drizzle the syrup over the tart and top with a sprinkling of toasted coconut flakes and a few cocoa nibs.


What a Gem®

Gem® is the richest, creamiest avocado you’re ever likely to taste. It’s also so versatile which makes Gem® a perfect choice for use in all kinds of recipes.

About Gem® Avocados

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