Vanilla Mousse + Almond Shortbread Tartlets (makes 2-3 mini tarts, 4-8 servings)

By Ashley | Dessert

Apr 17

The plant-based yogurt game is STRONG these days which makes it easy and fun to get my probiotics in each day! Amongst my favorite brand is Lavva Yogurt made from. Pili nuts and coconut cream. It’s smooth, tangy, creamy and the perfect base for this quick Vanilla Mousse that makes a beautiful and memorable Spring dessert!

The mousse is simply Vanilla Lavva whipped with full fat coconut cream and a bit of stevia to sweeten. It’s amazing on it’s own and extra glorious as a tart with my grain-free shortbread crust. Add some berries and coconut on top and you’ve got a simple, healthy, and ultra-satisfying treat that is super low in sugar,  high in healthy plant-based fats and just as dreamy as traditional mousse!


Bonus: No fancy equipment needed here! So find yourself some Lavva yogurt, chill a can or two of coconut milk, and be prepared to swoon over the most delicious way to get a dose of probiotics!

Vanilla Mousse + Almond Shortbread Tartlets (makes 2-3 mini tarts)

Shortbread shell:

1/2 c tapioca starch/flour

1 c almond flour

1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp almond extract

Optional: Seeds from 1/4 vanilla bean

3 tbsp melted coconut butter

3 1/2 tbsp maple syrup

2 tbsp non-dairy milk

Sift together the dry ingredients in a large bowl.

Add the coconut butter, maple syrup, and vanilla, and beat on medium high with a hand mixer (or use a sturdy spatula) until a thick dough forms.

Knead into a ball, then roll out 1/4 inch thick.

Cut to fit your tartlet pans or use the rim of a glass for “free-form” rustic galette.

Bake at 325 degrees for 10 minutes or until edges/bottoms are golden. 

Allow to cool completely, remove from tartlet pans if using.

Mousse:

1- 5.3 oz container (heaping 1/2 cup) Vanilla Lavva yogurt

1 c coconut cream (solid part from 1 can chilled coconut milk)

1/2 tsp Vanilla extract

10-15 drops vanilla stevia, or regular stevia

Berry jam + coconut flakes, for serving

Whip cream and vanilla with a handheld mixer until smooth and fluffy.

Fold in yogurt and stevia. Then whip for another 10 seconds.

Spoon into shortbread shells and swirl in berry jam (or other fruit jam) and garnish as desired

I cut 2 – 4.5 inch tarts into 4 pieces each for 8 small servings =)

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