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!
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
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.
The full list of ingredient 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.
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.
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.
When the jam has thickened to a spreadable consistency, generously spread it on the bottom and sides of your tart or pie 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!
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).
Customizing the vegan chocolate pie
Yes! I'd recommend making the crust from my vegan peanut butter pie. For stability, I'd suggest baking the crust!
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.
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.
Expert tips
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!
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.
More vegan chocolate recipes
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Vegan Chocolate Mousse Tart
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
- Alternatively, I'd recommend making the chocolate cookie base from my peanut butter mousse pie recipe.
- 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.
- 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.
- 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
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.
AK says
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
Anthea says
Hi! Yes, you can use that tofu 🙂
Jem says
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!
Anthea says
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!
Siva says
Hi Anthea,
Can I use soft silken tofu that is available in my grocery store?
Anthea @ Rainbow Nourishments says
Yes that's the one!
Yvette says
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?
Anthea says
Hi Yvette! I've tried both a dry and wet sweetener and they both work 🙂
Maria says
We made this cake two times in the course of two weeks. It is sooo delicious and so easy to make. Thanks for the amazing recipes!
Anthea says
Hi Maria, glad to hear that you've enjoyed the recipe! Thank you!
Brooke says
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!
Anthea says
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
Rasa says
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
Anthea says
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
Kristina says
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!
Anthea says
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 🙂
Andrea says
Hi, Can this be frozen? I would love to keep a slice for a friend. I love the recipe!!!
Anthea says
Hi Andrea, yes it can! It can even be eaten frozen and it's nice and fudgy :). Glad you enjoyed this recipe.
Laura B. says
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!
Anthea says
Aw, I'm soo glad that you enjoyed this! xo
Celine Waters says
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!
Anthea says
Hi Celine! I haven't used both tofu and cashews for this recipe. However, it may work if you replace some of the tofu with cashews, though the mousse will be firmer! I hope that helps! 🙂
Celine Waters says
thanks so much! i love cashew texture but it gets heavy too!
Celine Waters says
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!
Anthea says
Thanks Celine! Yes, it will definitely keep well in the fridge overnight! I took this picture one day after I made it :). Enjoy!
Kathryn says
This looks delicious Anthea! I'd like to bake the crust first. What temp and how long? Thanks!
Anthea says
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!
Kathryn says
Thanks so much!
Jacqueline Meldrum says
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!
Anthea says
Aw, thank you so much Jacqueline! That texture got me too haha xoxo
Aria says
These dessert look pretty delicious.I can’t wait to try it to eat! Thanks you.
Denise J says
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.
Anthea says
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
Emmanuelle says
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! 🙂
Anthea says
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 🙂
Lauren says
Totally making these soon! Love your idea and the flavour combination 😀 I love your food Anthea!
Anthea says
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