Mocha Whiskey Mousse Tart With Pretzel Crust

• Pretzel Crust
• 2 cups pretzels
• 5 cinnamon graham crackers
• 1 tablespoon coconut sugar
• 1/2 teaspoon cinnamon
• 6 to 8 tablespoons solid coconut oil
• Filling
• 3 cups your favorite chocolate mousse (Editors' note: We're partial to this one: https://food52.com/recipes...)
• 2 tablespoons whiskey
• 2 tablespoons espresso
• 1/4 cup cherry preserves
• 1 or 2 tablespoons cocoa nibs
• Chopped walnuts and cashews
• Shredded coconut

1. For the crust: Preheat the oven to 350u0b0 F. Grease a tart pan with a removable bottom (I use canola spray). Combine pretzels, graham crackers, sugar, and cinnamon in a food processor and grind until they are flour-like crumbs. Add the coconut oil and pulse until crust resembles wet sand. Press this mixture into a tart pan with your fingers, then use the bottom of a measuring cup to really press it all in. Bake 7 to 10 minutes, checking for the last 3 minutes to make sure it's not burning. Remove from oven and set on a baking sheet (in case anyone happens to move your tart, we won't have no surprises re: Removable bottom pan/tart all over floor/etc) to cool.
2. For the filling: Make the mousse according to directions, adding the espresso and whiskey. Pour mousse into crust and refrigerate.
3. For the topping: Spoon the preserves over the chocolate layer of the tart. Sprinkle one tablespoon of cocoa nibs over the preserves. Stud the top with chopped nuts and coconut. Ready your forks!

crust, pretzels, cinnamon, coconut sugar, cinnamon, solid coconut oil, filling, your favorite chocolate, whiskey, espresso, cherry preserves, cocoa, walnuts, coconut

Taken from food52.com/recipes/40326-mocha-whiskey-mousse-tart-with-pretzel-crust (may not work)