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!
Servings: 12
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
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!