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Byron Bay, NSW, 2481

+61 2 6685 7974


Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 


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Filtering by Tag: raw almonds

Choc Recipe : Raw Chocolate Avocado Mousse Tarts

Alison Campbell

These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Get amongst it choc lovers. :)



For the Tart Bases
2 cups pitted dates
1/4 cup raw almonds
1/4 shredded unsweetened coconut
1/4 cup raw cacao powder
Pinch of salt

For the Mousse
2 ripe avocados
1/2 cup raw cacao powder
1/4 cup 100% maple syrup or blue agave
2 tbsp coconut oil
1 tsp pure vanilla extract
Pinch of salt


Line a muffin tray with plastic wrap. Blend the dates, raw almonds, shredded coconut, raw cacao powder, and salt until mixture is fine in texture and thoroughly combined. Press the tart mixture into the base of each muffin base. Set aside tray with tart bases in freezer for time being.

Blend all ingredients for the mousse together until smooth and creamy in consistency. Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look. Allow the tarts to freeze for 1-2 hours before serving.

Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.
Serve chilled.

Makes approximately 8-10 servings.