Dúo Delicia: Mousse de chocolate vegano y tarta de queso sin gluten (sin lácteos, sin soja)

In a blender or food processor, blend avocado until smooth. Add cocoa powder, maple syrup, coconut milk, vanilla, and salt. Blend until completely smooth and creamy. Spoon into dessert cups and refrigerate for at least 2 hours to chill and thicken.

Preheat oven to 325°F (160°C). Line a small springform or round cake pan with parchment. Crust: Mix all crust ingredients and press into the base of the pan (optional). Filling: Blend all filling ingredients until completely smooth and creamy. Pour the filling over the crust or directly into the pan. Tap to release air bubbles. Bake for 35–40 minutes, until the edges are set and the center slightly jiggles. Let cool completely at room temperature, then refrigerate for at least 1 hour.

Serving Suggestion: Serve the mousse chilled in cups and cheesecake slices on the side, optionally drizzled with a bit of melted dairy-free chocolate or a berry compote.