Name: Vegan Chocolate Mousse Tart with Raspberry Chia Jam Recipe
Prep time: 30 min
Total time: 4 h 30 min
Cuisine: Vegan
Ingredients: 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; 2 tablespoons (15g) cocoa or raw cacao powder, or to taste; Pinch of salt; 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; 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; ⅛ teaspoon salt, optional; 1 cup (150g) fresh berries

Jump to Recipe· 4.3 from 9 reviews

If you’ve ever dreamed of a dessert that’s indulgent yet plant-based, the Vegan Chocolate Mousse Tart with Raspberry Chia Jam Recipe is exactly what your sweet tooth ordered. This luscious tart combines a rich, silky tofu-based chocolate mousse with a delightfully chewy nut and date crust, all highlighted by a tangy, homemade raspberry chia jam that brings brightness and freshness. Whether you’re a seasoned vegan or just looking to try an irresistible dairy-free treat, this recipe is surprisingly simple and endlessly satisfying, proving that you don’t need eggs or cream to enjoy an elegant chocolate dessert.

Ingredients You’ll Need

The image shows six white bowls and plates arranged on a white marbled surface. One white plate contains uneven chunks of dark chocolate. A white bowl with blue patterns holds dark brown dried fruits, looking wrinkled and soft. Another white bowl is filled with pecan nuts with their distinctive ridged texture and brown color. A small white bowl contains a dark brown powder, and another small white bowl beside it holds a dark liquid with a smooth surface. There is also a white container with blocks of pale beige color, likely some kind of solid ingredient. A woman's hand is not visible here, and the overall setting is simple and neat. photo taken with an iphone --ar 4:5 --v 7

To make this scrumptious tart, you only need a handful of thoughtfully chosen ingredients. Each one plays an important role: the nuts create a sturdy yet tender crust, the dates add natural sweetness and binding power, the silken tofu provides a creamy base for the mousse, and the fresh raspberries give that perfect burst of tartness that balances the chocolate’s deep richness.

Pecans or walnuts (225g): These nuts form the foundation of the no-bake crust, offering texture and a toasty flavor that complements the chocolate beautifully.
Pitted dried dates (120g): Soaked for softness, they act as a natural sweetener and binder, holding the crust together with their sticky goodness.
Cocoa or raw cacao powder (2 tablespoons): Adds an extra layer of chocolate flavor to the crust and mousse components.
Salt (pinch): Enhances all the flavors and balances the sweetness.
Fresh or frozen raspberries (125g): The star ingredient for the homemade raspberry chia jam, lending tartness and vibrant color.
Chia seeds (2 tablespoons): These little powerhouses thicken the jam while adding a subtle crunch.
Sweetener of choice (1-2 tablespoons): Adjust this according to your preferred sweetness for the jam; maple syrup or sugar work well.
Dark semi-sweet vegan chocolate (255g): The main ingredient for the mousse; choose a quality chocolate for the best results.
Silken tofu (600g): This creamy, plant-based ingredient is the secret to the mousse’s silky, luxurious texture.
Maple syrup or granulated sugar (¼ cup): Sweetens the mousse naturally and beautifully.
Vanilla extract (1 teaspoon, optional): Adds a warm, fragrant note to the chocolate mousse.

How to Make Vegan Chocolate Mousse Tart with Raspberry Chia Jam Recipe

Step 1: Prepare the Nutty Chocolate Brownie Base

Start by pulsing your pecans or walnuts in a food processor until they form coarse crumbs—this is your crust’s texture base. Next, add the soaked and drained dates along with cocoa powder and a pinch of salt, and process again until the mixture sticks together when pinched. Press this decadent, chewy mixture firmly into your tart pan, creating an even and sturdy foundation for the layers to come.

Step 2: Make the Raspberry Chia Jam

In a small bowl, combine fresh or defrosted raspberries, chia seeds, and your chosen sweetener. Mash the mixture gently with a fork until the fruit releases its juices, then let it set for some thickening magic. If needed, warm gently on the stove to speed up the process, watching closely to keep that fresh berry flavor vibrant. Once thickened, spread this jewel-like jam evenly along the sides and bottom of your crust. This tangy layer adds such a beautiful contrast to the sweet chocolate mousse.

Step 3: Whip up the Silky Vegan Chocolate Mousse

Melt your dark vegan chocolate carefully using a double boiler, ensuring it’s smooth and glossy without overheating. Let it cool just enough to avoid cooking the tofu in the next step. Add the silken tofu, maple syrup, cocoa powder, vanilla extract if using, and a pinch of salt to your food processor with the cooled chocolate. Blend everything until the mixture is luxuriously smooth and fluffy – this is the creamy heart of your tart, as rich as any traditional mousse but delightfully plant-based.

Step 4: Assemble and Chill

Pour the velvety chocolate mousse atop the raspberry chia jam-lined crust and smooth out the surface with a spoon or spatula. Cover your tart with an airtight lid or plastic wrap and place it in the fridge to chill for at least 4 hours. This step is essential as it allows the mousse to set perfectly, creating that melt-in-your-mouth texture which makes this tart so irresistible.

How to Serve Vegan Chocolate Mousse Tart with Raspberry Chia Jam Recipe

A dark chocolate tart with a thick crust forms the base, filled with a smooth, rich chocolate layer topped with an arrangement of fresh berries including halved strawberries, whole raspberries, and blueberries scattered on top. A slice is being lifted showing three layers: a firm, dark chocolate crust, a thick middle layer of dense chocolate filling, and a slightly textured chocolate mousse layer on the top. The tart sits on a white plate, placed on a white marbled surface, with a blurred background showing two glasses of chocolate drink. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For serving, decorate your tart with fresh berries such as raspberries, blueberries, or sliced strawberries. Their natural sweetness and freshness complement the deep chocolate flavor beautifully while adding a burst of color that makes the presentation pop. A sprinkle of cacao nibs or a dusting of powdered sugar can add a professional touch too.

Side Dishes

This tart pairs wonderfully with a light, refreshing side like a crisp green salad tossed in a citrus vinaigrette to balance the richness. Alternatively, a scoop of coconut or almond milk vanilla ice cream alongside can elevate the dessert experience for those special occasions.

Creative Ways to Present

Try serving individual slices on small plates, each with an extra dollop of raspberry jam or a mint leaf for freshness. You can also create mini tarts using muffin tins for parties or gatherings—this makes the experience even more fun to share. The contrast between the dark chocolate mousse and the bright raspberry layer is always a showstopper.

Make Ahead and Storage

Storing Leftovers

Once made, your vegan chocolate mousse tart can be safely stored in an airtight container in the refrigerator for up to 3 days. Keeping it chilled preserves the mousse’s delicate texture and the fresh flavor of the raspberry jam layer without compromising taste.

Freezing

If you want to enjoy this treat at a later date, freeze the tart (without fresh berry garnish) wrapped tightly in plastic wrap and placed in a freezer-safe container. It will keep for up to one month. To serve, thaw overnight in the fridge to maintain that perfect velvety consistency.

Reheating

This tart is best enjoyed cold, so reheating is not recommended. If the tart feels too firm after refrigeration or freezing, just allow it to sit at room temperature for 15–20 minutes before slicing and serving to soften slightly.

FAQs

Is the crust gluten-free?

Yes, the crust uses nuts and dates only, so it is naturally gluten-free and perfect for those with gluten sensitivities or allergies.

Can I use other fruits for the chia jam?

Absolutely! Strawberries, blueberries, or blackberries work wonderfully and bring their own unique flavors and colors to the tart.

What if I don’t have a food processor?

A sturdy blender can work in a pinch, though you might need to pulse in shorter bursts. Alternatively, finely chop the nuts and dates by hand and mix thoroughly for the crust.

Is silken tofu necessary?

Silken tofu is key for creating the smooth, creamy texture of the mousse while keeping it vegan and dairy-free. Firm tofu won’t give the same silkiness.

Can I make this tart nut-free?

Yes, swap the nuts for seeds such as pumpkin or sunflower seeds to keep the crust nut-free while maintaining a delicious texture.

Final Thoughts

This Vegan Chocolate Mousse Tart with Raspberry Chia Jam Recipe is one of those desserts that feels special, yet is surprisingly simple to make. It’s a beautiful blend of flavors and textures that’s perfect for sharing with loved ones or savoring on a cozy night in. I can’t wait for you to try this recipe and experience the silky mousse, chewy crust, and vibrant berry kiss all in one bite. You’re going to love it!