Ingredients

• 1 1/2 cups Paleo Baking Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 tsp Fine Sea Salt
• 3 Tbsp Maple Syrup
• 1/3 cup Coconut Oil melted

• 1 1/3 cups smashed Avocado
• 4 oz Unsweetened Dark Chocolate Chips melted
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Coconut Cream
• 5 Tbsp Maple Syrup
• 2 tsp Vanilla Extract
• 1/4 tsp Fine Sea Salt

• 13 oz fresh Raspberries

Instructions

1. Place a rack in the center of the oven and preheat to 350°F. Grease the muffin tins with coconut cooking spray and set aside.
2. In a medium mixing bowl, add the paleo flour, cocoa powder and salt. Whisk to combine, then add the maple syrup and coconut oil and stir with a spatula until all ingredients are fully incorporated.
3. Divide dough and roll the dough into 9 balls (about 3 tablespoons of dough for each ball). Place one ball in each prepared muffin tin and gently press the dough into the form of the cavity, being sure to keep the dough as even as possible on the bottom and sides. Do not overhang the top of the cavity. Prick holes in the base of the dough with a fork, then place in the preheated oven and bake for 10-14 minutes. (Crusts should be dry to the touch and slightly darkened.)
4. Remove the tin from the oven and let the shells cool for 5 minutes before turning them onto a cooling rack to cool completely.
5. Make the avocado mousse: In a food processor or high-powered blender, add all ingredients. Puree until creamy, scraping the bowl with a spatula as needed during the mixing process.
6. Assemble the tarts: Fill each tart shell with the mousse and smooth to create an even surface. Top each tart with as many raspberries as desired, then place the tarts in the fridge to chill for at least 30 minutes before serving. Serve chilled.