This Chocolate Mousse Tart post is sponsored by Califia Farms. Califia recently introduced new varieties of rich, creamy oatmilk — a refrigerated oatmilk and a shelf-stable barista blend — and I’ve been experimenting with them in recipes. Of course they’re perfect in coffee, matcha, smoothies, and oatmeal, but have you tried oatmilk in a chocolate mousse tart? Read on…
When I learned I was pregnant I became even more intentional about eating well — and that’s saying something because I already followed a healthy vegan diet. I cut out coffee because caffeine affected me more than before, avoided heavily processed vegan meats and cheeses, and significantly reduced my sugar intake. After the first trimester my pregnancy was smooth, my breastfed baby is healthy, and five months postpartum I’m still prioritizing nutritious choices.
That said, I don’t deprive myself forever. I follow a flexible approach to food — roughly 80/20 or 90/10 — and I love making treats that feel indulgent yet still lean toward wholesome ingredients. Enter this oatmilk chocolate mousse tart: decadent, satisfying, and made with healthier components.
During the first month after my daughter was born I avoided chocolate entirely, worried it might make her fussy at night. Sleep deprivation is real, and I wasn’t willing to risk it. Now she’s five months old and, despite ongoing sleep challenges, chocolate doesn’t disturb her — but it does help me get through the day. This tart is my compromise: rich, satisfying, and still fairly nourishing.
The tart uses Califia Farms Barista Blend oatmilk, ripe avocados, dates, and vegan semi-sweet chocolate chips for a silky mousse. The crust combines oats, spelt (or whole wheat) flour, and maple syrup for a lightly sweet, wholesome base. Oats are an added bonus for breastfeeding moms — they’re natural galactagogues and support milk production. I enjoy steel-cut oats for breakfast and healthier snacks late at night, and this tart is a delightful oat-forward celebration.
Dreamy Oatmilk Chocolate Mousse Tart
Ingredients
Crust
- 1 3/4 cups oats
- 1/4 cup spelt flour or whole wheat flour
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons oil
Filling
- 10 oz vegan semi-sweet chocolate chips
- 3 ripe avocados (about 2 cups)
- 1/2 cup soft, pitted dates
- 1/2 cup Califia Farms Barista Blend Oatmilk
Instructions
Crust
- Preheat the oven to 350°F (175°C) and line the bottom of a tart pan with parchment paper.
- Place the oats in a food processor and blend until they form a coarse meal.
- Transfer to a bowl and stir in the spelt flour, maple syrup, baking powder, salt, and oil until combined.
- Press the mixture firmly into the tart pan with your fingers to form an even crust.
- Bake for 15 minutes, then remove and let cool to room temperature.
Filling
- Melt the chocolate chips using a double boiler (a heatproof bowl over simmering water) until smooth.
- In a food processor or blender, combine the melted chocolate, avocados, dates, and oatmilk. Blend until completely smooth and creamy, with no lumps.
- Pour the filling into the cooled crust, smoothing the top with a spatula.
- Refrigerate for at least 6 hours to set before serving.
Check out my other savory recipes using Califia Farms!