Pecan chocolate brownie tart with a lining of raspberry chia jam filled with a smooth and light chocolate mousse topped with fresh berries. Are you drooling yet?
Inspired by my recent adventures berry-picking, I wanted to create a decadent dessert that would ‘wow’ the crowds.
I fed this tart to my partner’s non-vegan family and they loved it. My partner (who I call Mr Rainbow) said it’s his favourite dessert of mine that I’ve ever created! And it’s even got tofu in it (which he used to hate)! Am I winning or what?!
I looove making this tart because the ingredients are super accessible – basically just pantry ingredients, some tofu and berries. I got my ingredients from my local bulk foods health store Naked Foods. Getting ingredients from bulk foods stores is great for ‘one-off’ recipes like these so you don’t have any excess ingredients.
I made the tart when I first started my blog. You can have it ‘raw’, bake it or freeze it to create completely different textures. See here for a visual comparison. I love the tart raw as it just melts in your mouth!
It’s been super hot in Australia recently, so I think a frozen version of this tart would be just perfect as a midday treat *cough* lunch. Or if you’re in the Northern Hemisphere at the moment, bake the tart for an extra fudgy treat ;).
I also created a video of me making the tart as I think it’s easier to watch a video than to read ;):
Also, do you prefer raspberries or blueberries? I did a poll on my Instagram stories recently and I think 60% liked raspberries and 40% liked blueberries! Which team are you on? If the berries are fresh, I prefer raspberries but if it is frozen (from the supermarket), I prefer blueberries as raspberries are often too tart! For smoothies, I prefer blueberries – maybe it’s the purple? Haha. However, frozen raspberries are definitely better for making chia jam as lots of liquid comes out when it is defrosted.
Annnyway, I hope you enjoy the recipe!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was sponsored by Naked Foods. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
- 2 cups pecans
- ¼ cup nut butter (I used peanut butter)
- 12 pitted Medjool dates
- Pinch of salt
- ½ cup cacao powder
- ⅔ cups frozen raspberries, defrosted
- 2 tablespoons chia seeds
- Dash of maple syrup
- 2 cups silken tofu
- 1 cup chopped dairy-free chocolate
- ½ cup canned coconut cream (see notes)
- ½ cup maple syrup
- ½ - ¾ cup cacao powder (depending on how strong you want it to taste)
- Dash of vanilla bean powder
- 2 cups of berries
- Handful of chopped pistachios
- Whatever else you like!
- For the tart case, add the pecans to a food processor and process until it forms coarse crumbs.
- Add the remaining base ingredients and process until it comes together and can be pinched. Press mixture into a lined tart tin (I used a 20cm wide and 4cm high tart tin. If you don't have one that deep, use a slightly bigger tart tin)
- For the raspberry chia jam, add all ingredients to a small bowl and mash with the back of a fork until raspberries have broken down. Mix until combined then set aside.
- For the filling, gently melt the chocolate in a small saucepan or a double boiler.
- Add all filling ingredients to a food processor and process until as smooth as possible
- Spread the chia jam along the bottom and sides of the tart case.
- Pour the chocolate mousse over jam and smooth the top.
- Decorate tart with berries and whatever else you might like
- Set aside the tart in the fridge for 4 hours or until set