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    Home » All Desserts » Pies and Tarts

    Published: Feb 21, 2022 · Modified: Sep 14, 2022 by Anthea

    Vegan Chocolate Mousse Tart

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    4.86 from 27 votes

    Vegan chocolate mousse tart made with less than 10 ingredients! The no-bake tart features a silky smooth tofu chocolate mousse, customizable crust and tangy layer of raspberry jam.

    The tart is also gluten-free, has no refined sugar, no coconut and no cashews! It tastes like a classic French silk pie!

    Vegan chocolate tart with berries on outer rim. Slices cut out of tart showing mousse-like texture.

    Why you'll LOVE this tart

    This vegan chocolate tart was the MOST POPULAR item when I held market stalls for my cake business. Customers frequently asked for the recipe and vegans and non-vegans alike would come back for seconds. It was so popular that I published the original recipe in my cookbook!

    I simplified the vegan chocolate tart to make it easier for you to make at home. The mousse filling is soft but sturdy enough to be kept at room temperature for a few hours. And I've included a few ways to customize the tart to your tastes.

    The tart is easier to make than a traditional chocolate pie. There's no pastry, no rolling pins and no baking.

    Ingredients you'll need

    Flat lay of 8 ingredients for vegan chocolate tart.

    Notes about the ingredients

    Soft silken tofu is the MAGICAL ingredient of this vegan chocolate tart. When you blend silken tofu with chocolate and flavorings, it turns into the silkiest and creamiest chocolate mousse ever. You won't taste the soy at all! Even my tofu-hating partner loves this tofu chocolate mousse!

    Vegan chocolate (preferably dark chocolate) helps the tart filling set. Using a little extra chocolate means that we don't need coconut oil, agar or cashews. I'd recommend using a brand of chocolate that you enjoy eating by itself because it's the main flavor of the mousse. Dairy-free milk chocolate will also work but may result in a softer filling as it contains less cocoa solids.

    Pecans (or any nut/seed) which are combined with dates to make the brownie-like crust. Alternatively, you can make a chocolate cookie base which I'll talk about at the end of this post.

    Raspberries and chia seeds to make a tangy jam layer. Alternatively, you can use store-bought jam, make a quick 3-ingredient homemade jam-free or just skip the jam! More on that later.

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    No-bake brownie base + tips

    The chocolate base tastes soo good that you can eat it by itself, in the form of no-bake brownies!

    First, the dried dates need to be soaked in water for a few hours! If you forgot to do this, simply cover your dried dates with boiling water for 5 minutes or until they are soft. Or you can just use Medjool dates!

    Pulse all the nuts (or seeds) in a food processor until they form coarse crumbs. Drain the dates and add them to the food processor with the cocoa powder. Process until the mixture comes together and can be pinched between two fingers without breaking.

    If the mixture is too dry, add a dash of water. If the mixture is too wet, add some extra nuts, seeds or even almond flour.

    Two image collage of making nut and date brownie crust in food processor.

    Firmly press the mixture into your tart pan or pie dish.

    If your tart pan isn't non-stick, I highly recommend lining the bottom with parchment paper or greasing the bottom and sides. The no-bake crust can be a little sticky so lining the pan makes it easier to remove your vegan chocolate pie! Or use a pie dish and call it a day.

    Rich chocolate base firmly pressed into tart tin.

    Raspberry jam layer

    Although it's optional, the raspberry jam takes this vegan chocolate tart to the next level. Its tangy flavor cuts through the richness of the mousse filling!

    Simply add all the ingredients to a large bowl, mash with a fork and stir until combined. Set aside to thicken.

    Two image collage of raspberry jam ingredients in saucepan and final thick mixture.

    When the jam has thickened to a spreadable consistency, generously spread it on the bottom and sides of your tart or pie crust!

    Raspberry chia jam spread on bottom and sides of chocolate tart crust.

    Tofu chocolate mousse filling

    My most important tip is to make sure the tofu isn't too cold! Remove it from the fridge for at least 30 minutes before using it. When chilled tofu is combined with chocolate, the difference in temperature may cause some of the chocolate to set which can result in a grainy mousse.

    To make the mousse, simply add all ingredients to your processor or blender and blend until the mixture is as smooth as possible. If you only have a stick blender, you can blend the ingredients in a large bowl!

    Two image collage of making tofu chocolate mousse filling in food processor.

    The vegan chocolate mousse should be very smooth, creamy and may have some air bubbles. The thickness or consistency of your mousse will depend on the temperature of your ingredients and home! Don't worry if your mousse is thinner or thicker than pictured.

    If you'd like to add extra flavor to your filling, you can also add:

    • A few tablespoons of peanut butter or almond butter
    • Dash of espresso powder
    • Flaked sea salt
    • More cocoa powder or maple syrup

    Pour the chocolate mousse onto your tart/pie and smooth the surface with a spoon. Store it in an airtight container in the fridge for at least 4 hours or until set (overnight if you want to be extra safe).

    Unset tofu filling in chocolate tart.

    Customizing the vegan chocolate pie

    Can I make a cookie crust instead of the nut/date crust?

    Yes! I'd recommend making the crust from my vegan peanut butter pie. For stability, I'd suggest baking the crust!

    Can I use homemade or store-bought jam?

    For a QUICK 3-ingredient homemade jam, I'd recommend making the raspberry jam in my vegan peanut butter pie.

    You may use store-bought raspberry or strawberry jam. However, store-bought jam isn't as thick and vibrant as homemade jam. You can use store-bought jam as is or reduce it on the stovetop until it's thickened.

    Do I have to use tofu in the filling?

    Tofu can't be easily substituted. If you're concerned about flavor, the soy flavor is not noticeable with the right ingredients.

    My partner doesn't like tofu but this tart is his favorite dessert from my blog! And when I had a cake business, body-building omnivores wouldn't believe me when I said that tofu is in this tart!

    The chocolate can be combined with coconut cream and milk to make a chocolate ganache filling. However, I haven't tested quantities so can't vouch for results. Alternatively, check out my chocolate avocado mousse tart.

    Close up of creamy mousse-like filling of vegan chocolate tart.

    Expert tips

    How can I fix a grainy chocolate mousse?

    This happens if your mousse ingredients are too cold or very different in temperature.

    If you have a high-powered blender, simply continue blending the mousse. The friction from the blades will eventually warm up the mousse and will melt any bits of chocolate.

    Alternatively, you can pour the mousse into a large pot over low heat until the mixture melts and emulsifies. Your mousse will turn a darker color but it'll still be delicious!

    Can I freeze this vegan chocolate tart?

    Yes, this tart freezes well, thanks to the high amount of chocolate in the filling! I'd recommend freezing it without any berries on top.

    When eaten straight from the freezer, the tart has a thick and fudgy texture and is the perfect Summer dessert! Alternatively, you can defrost it in the fridge and enjoy it later.

    Slice of vegan chocolate tart lifted up  revealing the different layers and textures.

    More vegan chocolate recipes

    • Flourless Vegan Chocolate Cake (oil free)
    • Vegan Chocolate Babka (simple and easy)
    • Chocolate Avocado Mousse Tart
    • Vegan Beetroot Brownies with Chocolate Avocado Frosting

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    Print Recipe
    4.86 from 27 votes

    Vegan Chocolate Mousse Tart

    Vegan chocolate mousse tart made with less than 10 ingredients! The tart features a silky smooth tofu chocolate mousse, customizable crust and tangy layer of raspberry jam. It's easier to make than a classic vegan chocolate pie!
    Prep Time30 mins
    Cook Time0 mins
    Set Time4 hrs
    Total Time4 hrs 30 mins
    Cuisine: American, Vegan
    Servings: 12
    Author: Anthea

    Ingredients

    No-bake chocolate brownie base (note 1 for alternative)

    • 2 ¼ cups (225g) pecans, walnuts, or any nut/seed
    • 1 ½ cups (120g) pitted dried dates, soaked in water for at least 2 hours (note 2 for quick version)
    • 2 tablespoons (15g) cocoa or raw cacao powder, or to taste
    • Pinch of salt

    Raspberry chia jam (optional, note 3 for alternatives)

    • 1 cup (125g) fresh or frozen raspberries, or strawberries (defrosted if needed)
    • 2 tablespoons chia seeds
    • 1-2 tablespoons sweetener or sugar, of choice and to taste

    Chocolate tofu mousse filling

    • 255g dark semi-sweetened vegan chocolate, roughly chopped, or chocolate chips
    • 21 ounces (600g) silken tofu
    • ¼ cup (85g) maple syrup, or granulated sugar of choice, to taste
    • 2 tablespoons (15g) cocoa or raw cacao powder, or to taste
    • 1 teaspoon vanilla extract or vanilla bean powder, optional
    • Pinch of salt, optional

    To decorate (optional)

    • 1 cup (150g) fresh berries

    Instructions

    • Line or grease a deep 8-inch tart pan with a removable bottom, a regular 9-inch tart pan or 9-inch pie dish.

    Chocolate brownie base:

    • Add the pecans (or nut/seed of choice) to a food processor. Process until it forms coarse crumbs.
    • Drain the dates. Add the dates and remaining base ingredients to the food processor and process. The mixture is ready when it can be pinched between two fingers without breaking and there are no more chunks of dates.
    • Press the mixture into your tart pan or pie dish.

    Raspberry chia jam:

    • Add all ingredients to a small bowl. Mash the mixture with a fork until the raspberries. If your raspberries aren't defrosted, add all ingredients to a small saucepan over low heat. Mix until combined then set aside to thicken.
    • Spread the chia jam along the bottom and sides of the crust.

    Chocolate tofu mousse filling:

    • Melt the chocolate in a double boiler. Allow the chocolate to cool slightly (or come to room temperature).
    • Add the melted chocolate and rest of the filling ingredients to a food processor. Process the mixture until it forms a very smooth mousse (note 4).
    • Pour the chocolate mousse into your tart/pie. Use a spoon to smooth the surface.
    • Place the tart/pie in an airtight container and chill in the fridge for at least 4 hours or until set.

    To serve:

    • Decorate the vegan chocolate tart with berries or as desired. Serve!
    • Store leftovers in an airtight container in the fridge for up to 3 days. The tart (without the berries) can be frozen for up to 1 month.

    Notes

    1. Alternatively, I'd recommend making the chocolate cookie base from my peanut butter mousse pie recipe.
    2. To soften your dates quickly, place them in a heat-safe bowl and cover them with boiling water for 5 minutes. Drain the dates and use them in the recipe. Alternatively, you can use around 10 medjool dates. 
    3. Instead, you can make the quick raspberry jam from my peanut butter mousse pie recipe. Store-bought jam will also work but it won't be as vibrant and thick as the original recipe, unless you reduce it on the stovetop.
    4. Taste test the mousse at this stage. If you'd like it to be sweeter or richer, add more maple syrup, cocoa powder, vanilla or salt to taste. I find that the flavor intensifies after it's chilled. As mentioned in the blog post, you may also add some espresso powder, almond butter or peanut butter, to taste.

    Nutrition

    Serving: 1 slice | Calories: 355kcal | Carbohydrates: 37g | Protein: 7g | Fat: 24g | Sodium: 6mg | Potassium: 387mg | Fiber: 8g | Sugar: 25g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This recipe was originally published in 2018 and was updated in 2022 for ease and simplicity.

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Norma Blancas says

      October 24, 2022 at 2:07 am

      Holaaaaa!! No me gusta el tofu
      🤪, sin embargo haré la receta se ve deliciosa y en casa les encanta el chocolate, y la receta no se ve nada complicada. Gracias por compartir

      Reply
      • Anthea says

        October 24, 2022 at 12:19 pm

        I hope you enjoy the recipe! I know many people who don't like tofu and enjoyed this tart. Thank you!

        Reply
    2. Trish says

      October 11, 2022 at 10:00 pm

      5 stars
      Omg this was amazing! So smooth and creamy and absolutely delicious. I have never made a tart and this one was both fun an easy to make. I had though about swapping out the chia jam for some peanut butter but so glad I didn’t. The raspberry / chocolate combo is so good and everyone agreed it elevated this dessert to another level. This will be a regular in the treat rotation. I also made it and served in same day, used a 9” springform because that’s all I had so the crust may have been a bit thinner, with about 6-7 hours refrigerated … it firmed up nicely and served well and stayed together which was my concern with the slightly larger pan. So happy with how this turned out!

      Reply
    3. Annabelle says

      July 03, 2022 at 1:01 pm

      5 stars
      Creamy and delicious! I found this one super easy and fun to make, it tasted absolutely divine! I popped in the freezer for about 10 mins to firm up before serving and it worked very well. Loved it!

      Reply
      • Anthea says

        September 11, 2022 at 4:33 pm

        Aw I'm so glad you enjoyed making and eating this tart! Thanks so much for your feedback 🙂

        Reply
    4. Els says

      March 14, 2022 at 8:21 am

      4 stars
      Hi Anthea
      Thank you for this great recipe. I made it last weekend for my daughter’s birthday. My own love for chocolate and my sister’s having to live without gluten were the reasons I chose to prepare this tart.
      I have your cook book and the recipe is slightly different from the one on your blog.

      Here’s my question: I put the tart in the fridge overnight; when I took it out, it was rather wet, and the crust wasn’t firm anymore. Could you think of a reason? I did what the cook book’s recipe said, the only thing I did differently was that I didn’t add more cocoa powder to the filling as it tasted chocolatey enough with the melted chocolate.

      Again, it was delicious and would like to make it again, hopefully without it becoming too moist.

      Reply
      • Anthea says

        March 14, 2022 at 10:35 am

        Hi Els, glad you enjoyed the recipe from the cookbook! Yes, I recently updated the recipe to make it more simple (which is the recipe you see above) :). Both versions are still delicious!

        For the cookbook recipe, did you put it in a container? Sometimes if we put an overly warm tart (or any baked good) in a container in the fridge, it can cause condensation in the container and make the tart too moist. Another reason for a soft crust is if the raspberry jam or the chocolate mousse was too liquid which can happen if ingredients were mismeasured or different ones were used. In the filling, try using a firmer coconut cream or a brand of tofu which isn't as soft. It will make the filling less 'pudding' like but still delicious! I hope that helps!

        Reply
        • Els says

          March 21, 2022 at 8:21 pm

          Hi Anthea,Thank you so much for replying. It was most helpful.
          Best regards, Els

    5. Karen says

      November 18, 2020 at 3:28 pm

      5 stars
      Hi Anthea,
      This is such a great recipe, thank you! I've made this tart a few times now and everyone loves it. I've decorated the top with candied oranges, dipped in dark chocolate and at other times with loads of berries.. I love how it uses ingredients that are readily available and how I can use almonds if I don't have pecans or almond spread instead of peanut butter. Oh and I always love a make the day before dessert.

      Reply
      • Anthea says

        January 24, 2021 at 1:34 am

        I love the sound of all of your variations and soo glad this recipe has become a regular in your house! Thanks so much for taking the time to leave your feedback 🙂

        Reply
    6. Dorottya Mate says

      August 19, 2020 at 5:55 am

      5 stars
      Thank you for this recipe! I made this for our 1st anniversary and it was way beyond my boyfriend's expectations. We both loved it so much! <3

      Reply
      • Anthea says

        January 24, 2021 at 1:33 am

        Aw that's soo lovely to hear!! Thanks so much for your feedback 🙂

        Reply
    7. Priscilla says

      July 12, 2020 at 8:54 am

      5 stars
      Terrific recipe! Very easy to make, and a taste sensation!! Highly recommend.

      FYI for the choc I used Lindt smooth dark chocolate, and I had run out of pecans so I used walnuts with no issue.

      Reply
      • Anthea says

        July 12, 2020 at 5:37 pm

        So glad you enjoyed this Priscilla! Glad it worked with Lindt dark chocolate and walnuts instead. Thanks for your ongoing support and I hope you've been well xo

        Reply
    8. KaCee says

      August 28, 2019 at 4:40 am

      I am going to make this for my family and wanted to know if the dairy free chocolate is semi-sweet, bitter sweet or unsweet? Thank you

      Reply
      • Anthea says

        August 29, 2019 at 7:49 pm

        I used semi-sweet chocolate for the recipe. Taste test the filling before you pop it in the base to see if it's too sweet (or not sweet enough) for you! Thanks!

        Reply
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