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4.87 from 15 votes

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?!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 10


Brownie chocolate base

Raspberry chia jam

  • cups frozen raspberries, defrosted
  • 2 tablespoons chia seeds
  • Dash of sweetener or sugar, of choice

Chocolate mousse filling


  • 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


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.
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