Vegan Chocolate Mousse Pie Tart with Berries

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 Naked Foods. Getting ingredients from bulk foods stores is great for ‘one-off’ recipes like these so you don’t have any excess ingredients.

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!

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.

Print Recipe

4.86 from 14 votes

Vegan Chocolate Mousse Pie Tart with Berries

Ingredients

Brownie chocolate base

• 2 cups pecans
• 1/4 cup nut butter or tahini, e.g. peanut butter
• 12 medjool dates, pitted
• Pinch any good quality salt
• 1/2 cup cocoa or raw cacao powder

Raspberry chia jam

• 2/3 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
• 1/2 cup canned coconut cream
• 1/2 cup sweetener or sugar, of choice
• 1/2 - 3/4 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

Make sure you get canned coconut cream which has no additives like guar gum. If you're in a warm location, put the can in the fridge for at least 4 hours and only use the thick layer of coconut cream which sits at the top of the can.

Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!