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. Are you drooling yet?!
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!
Using tofu to make chocolate mousse
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.
The other ingredients in this vegan chocolate mousse pie tart
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.
Versatility
I made the tart when I first started my blog. You can have it unbaked, bake it or freeze it to create completely different textures. See here for a visual comparison. I love the tart unbaked as the mousse 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!
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
You may also like:
Vegan Chocolate Mousse Pie Tart with Berries
Ingredients
Brownie chocolate base
- 2 cups pecans
- ¼ cup nut butter or tahini, e.g. peanut butter
- 12 medjool dates, pitted
- Pinch any good quality salt
- ½ cup cocoa or raw cacao powder
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 chopped dairy-free chocolate
- ½ cup 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
Decoration
- 2 cups of berries
- Handful of chopped pistachios
- Whatever else you like!
Instructions
- 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
Notes
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
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.
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 🙂
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
Aw that's soo lovely to hear!! Thanks so much for your feedback 🙂
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.
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
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
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!
Hi Anthea,
So where I live , I don't get silken tofu. The only tofu that is closest to silken tofu is Japanese tofu ( soft) . Can I use that ? Thanks
Hi! Yes you can use that one 🙂
Hi Anthea. Thank you so much for sharing such a great recipe. It's extremely well thought out and a breeze to follow.
What I really like about this recipe is the flexibility, and it serves as a beautiful base for lots of variations. I've now made this tart quite a few times, because I couldn't help myself!
- made a white chocolate mousse version (melt white chocolate, added maca powder and mahleb), and used kiwi, mandarin, pomegranate to top
- made a berry mousse version using açaí powder
- made an ultra dark chocolate version (topped with melted and flakes of dark chocolate)
...and so on and so forth.
Many thanks!
Hi Jem! Thank you so much for taking the time to leave a thoughtful comment! I'm so glad you enjoyed this recipe and now I want to make a two toned triple chocolate mousse tart. Thank you!
Hi Anthea,
Can I use soft silken tofu that is available in my grocery store?
Yes that's the one!
Hi hi, is it possible to substitute coconut milk with something else?
I get very bloated with coconut milk 🙁
You can substitute the coconut cream with more silken tofu! Just add a little more chocolate so it still sets :).
I'm really looking forward to making this however when you mention sweetener of your choice would you recommend a dry or wet sweetener as it would change the consistency of the mousse?
Hi Yvette! I've tried both a dry and wet sweetener and they both work 🙂
We made this cake two times in the course of two weeks. It is sooo delicious and so easy to make. It can be a bit too chocolaty though so beware. The first time we made it, we used agave and cashew butter. The crust turned out not too heavy and I could barely taste the cashew. The filling however was not sweet enough. The second time we followed the recipe to the T and it ended up being a bit too heavy and too chocolaty. Also the peanut butter was too overpowering. I think next time I make it I will use the cashew butter and maybe reduce the chocolate by a third. Will keep you posted how it turns out. Thanks for the amazing recipes!
Hi Maria, glad to hear that you've enjoyed the recipe overall! And yes, it's always important to adjust things to your tastes! I always try to develop recipes according to what I think people will like but it's hard to know. Thank you!
Happy birthday to me! I made this for my own birthday as I thought hey, if it don't work, it doesn't matter!
As a cake maker, I don't often get a chance to try new recipes without the worry of them failing. It definitely did not fail... delicious and gorgeous!
Ooh happy belated birthday Brooke! I hear you - I don't often get the chance to try new recipes either! I'm soo glad that you enjoyed this, and what special treat for a special day xoxo
Hi Anthea,
Thank you a lot for recipe ,everybody at home loved it and nobody got it it is vegan cake. It was my first time I used tofu cream in cake 🙂
Love to look at your all cakes/food, thank you again for inspiration!
With love,
Rasa
Hi Rasa! Thanks so much for your comment. It's very cool that no one realised it was a vegan cake! I don't often use tofu in my cakes but it pairs well with chocolate. Thanks so much for your kind words xo
So excited to try this for Mother's Day! How long would this last wrapped and in the freezer? I'm hoping to make today (Tuesday) and serve Friday or Saturday!
Ooh what a perfect treat for Mother's day! Yes, the cake will last for a few months in the freezer so you're definitely fine to make it now for the weekend 🙂
Hi, Can this be frozen? I would love to keep a slice for a friend. I love the recipe. I find I need to add a little more sweetness to both crust and mousse though. Then it's awesome!!!
Hi Andrea, yes it can! It can even be eaten frozen and it's nice and fudgy :). I'm glad you were able to adjust the sweetness levels to your liking 🙂
Hi Anthea,
This cake looks amazing and I really want to do it. Could you please suggest an alternative to coconut cream?
Thank you very much
Marica
Hi Marica, thank you so much! You could substitute blended cashews with almond milk for the coconut cream :). I haven't used this exact substitution, but use just enough almond milk so it is still very thick!
I made this for my family for Valentine's Day today, and Oh My Goodness! It's so luxurious and chocolate-y. Thank you for such a beautiful recipe!
Aw, I'm soo glad that you enjoyed this! xo
Please write the ingredients for making coconut cream?
Coconut cream can be bought in cans and UHT cartons in supermarkets and Asian stores, depending on where you live.
Hi there!
Another quick question ! Have you tried using silken tofu and cashews in the moose? I’m use to just using cashews but looking for more volume!
Hi Celine! I haven't used cashews and tofu in this recipe but I did in my baked cheesecake recipe (//rainbownourishments.com/baked-vegan-cheesecake/) and the texture was divine! With a few tweaks, I'm sure it'd work with this chocolate tart recipe 🙂
thanks so much! i love cashew texture but it gets heavy too!
hi there!
looks fantastic and on my second attempt for my son's birthday ! i am wondering if it will keep well in the fridge overnight for a park picnic ? I am afraid it may get soggy!
Thanks Celine! Yes, it will definitely keep well in the fridge overnight! I took this picture one day after I made it :). Enjoy!
This looks delicious Anthea! I'd like to bake the crust first. What temp and how long? Thanks!
Thanks Kathryn! Try baking it at 160C for about 15 minutes but keep an eye on it because things with dates tend to burnt very quickly!
Thanks so much!
Hi Anthea! I love all your desserts! I’d love to make this dessert but my husband is allergic to coconut. Ugh! Can I substitute the coconut cream with something else?
Hi Daise, aw thank you! Yes, you can sub the coconut cream for any nut butter! Almond butter or peanut butter would complement the tart perfectly 🙂
Oh my goodness that looks amazing. It was the cut through slice that got me. I make a chocolate mousse with silken tofu and never though of adding it to a tart. Doh! Sharing this now!
Aw, thank you so much Jacqueline! That texture got me too haha xoxo
Thank you for your reply, Anthea I will check the video then for guidance,
that's great!
These dessert look pretty delicious.I can’t wait to try it to eat! Thanks you.
I will make for sure!! Look soooo good!!
Ps: You forgot to write the coconut cream in the ingredients. ?
Thanks Paula and thanks for pointing out that I missed the coconut cream. The recipe has been updated 🙂
Hi Anthea:
What a gorgeous looking dessert!! ? (To be honest, ALL of your pics look amazing!).
What size tart pan do you recommend?
Thank you for sharing your recipes!
Peace & Happiness,
Denise J.
Hi Denise
Oh thank you so much! My apologies, I realised I forgot to put the size tart pan in my recipe (I've updated it now). I used a 20cm wide and 4cm high tart tin. If you don't have one that deep, I'm sure a slightly bigger tart tin will work too.
Much love
Anthea
Hello Anthea! That recipe looks amazing! And I love the photos! Thank you! Now I have a question about the crust... Does it make a difference if I use date paste instead of the whole dates? I guess the result would be the same, wouldn't be? Thank you in advance! 🙂
Hi Emmanuelle! Thank you soo much! Yes, feel free to use date paste rather than the dates. I don't know the consistency of your paste, so maybe add the paste in small batches until the mixture is combined and can come together when pinched (see the video for what it should look like). I hope you enjoy making it 🙂
Totally making these soon! Love your idea and the flavour combination 😀 I love your food Anthea!
Hi Lauren! Aww, thank you so much! Chocolate and raspberry are definitely an amazing combo :). I hope that I'll see you around Canberra one day xoxo