Vegan chocolate mousse pie made with tofu with a pecan brownie crust, raspberry chia jam and fresh berries. Gluten-free can be made nut free.
I had an excess of berries from berry picking so wanted to put them to good use and 'wow' the crowds. I have fed this tart to my non-vegan 'in-laws,' friends and crowds at market stalls and everyone LOVED it. Fussy Mr Rainbow even said it's his favourite dessert of mine of all time!
Ingredients to make this chocolate mousse tart
The tofu is the surprise and most important ingredient in this chocolate mousse pie tart. I've had bulky meat-eaters approach me after having a slice of the tart to ask me for the recipe and often exclaimed: IT HAS TOFU IN IT?! NO WAY!
Thanks to chocolate and sweetener, you cannot taste the tofu at all. Trust me, I've had many tofu-haters have a slice of this tart and proceeded to say how amazing it is.
I looove making this tart because the ingredients are super accessible - basically just pantry ingredients, some tofu and berries.
It's a 'magic' tart
Believe it or not, you can can have have this tart unbaked, baked or frozen!
Baking the tart makes the base crunchy and the filling fudgy. Freezing the cake is perfect for the Summer months!
Alternatively, see my peanut butter and jam pie for an American twist of this chocolate mousse tart!
I also created a video of me making the tart as I think it's easier to watch a video than to read ;):
See my other vegan chocolate recipes
- Vegan Beetroot Brownies with Chocolate Avocado Frosting
- Chocolate Avocado Mousse Tart
- Vegan Chocolate Babka (simple and easy)
- Vegan Triple Chocolate Cookies
- Mint Chocolate Cookies
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Vegan Chocolate Mousse Pie Tart with Berries
Brownie chocolate base
Raspberry chia jam
- ⅔ cups frozen raspberries, defrosted
- 2 tablespoons chia seeds
- Dash of sweetener or sugar, of choice
Chocolate mousse filling
- 2 cups silken tofu
- 1 cup roughly chopped vegan chocolate
- ½ cup thick scoopable canned coconut cream
- ½ cup sweetener or sugar, of choice
- ½ - ¾ cup cocoa or raw cacao powder, to taste
- Dash of vanilla extract or 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
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.