Description
This Vegan Chocolate Mousse Tart is a decadent yet easy-to-make dessert featuring a silky smooth tofu chocolate mousse, a customizable no-bake nut and date crust, and a tangy raspberry chia jam layer. It requires less than 10 ingredients, no baking, and is perfect for a delicious vegan treat with a rich chocolate flavor and fresh berry topping.
Ingredients
No-Bake Chocolate Brownie Base
- 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
Raspberry Chia Jam (optional)
- 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
- ⅛ teaspoon salt, optional
To Decorate (optional)
- 1 cup (150g) fresh berries
Instructions
- Prepare the Tart Pan: Line or grease a deep 8-inch tart pan with a removable bottom, a regular 9-inch tart pan, or a 9-inch pie dish to prevent sticking and allow for easy tart removal.
- Make the Chocolate Brownie Base: Add the pecans or chosen nuts/seeds to a food processor and pulse until they form coarse crumbs. Drain the soaked dates, add them along with cocoa powder and a pinch of salt to the food processor, then process until the mixture sticks together and no chunks remain. Press this mixture evenly into the prepared tart pan, forming a firm crust.
- Prepare Raspberry Chia Jam: In a small bowl, combine raspberries or strawberries, chia seeds, and sweetener. Mash with a fork until the fruit is broken down and mixed. If the berries are not defrosted, heat all ingredients gently in a small saucepan over low heat, stirring until combined, then let it thicken. Spread the jam evenly along the bottom and sides of the crust.
- Melt the Chocolate: Using a double boiler, gently melt the dark vegan chocolate until smooth. Allow it to cool slightly to avoid cooking the tofu in the next step.
- Make the Chocolate Tofu Mousse Filling: In a food processor, combine melted chocolate, silken tofu, maple syrup, cocoa powder, vanilla extract, and salt if using. Process until the mixture is very smooth and mousse-like, ensuring no lumps remain.
- Assemble the Tart: Pour the chocolate mousse over the raspberry jam-lined crust. Use a spoon or spatula to smooth the surface evenly.
- Chill the Tart: Place the tart in an airtight container and refrigerate for at least 4 hours, or until the mousse has set firmly.
- Serve and Decorate: Just before serving, decorate the tart with fresh berries or as desired. Slice and enjoy your vegan chocolate mousse tart!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The tart (without the fresh berries) can be frozen for up to 1 month for extended storage.
Notes
- Note 1: You can customize the crust by using different nuts or seeds such as almonds, cashews, or sunflower seeds.
- Note 2: For quicker preparation, soak dates in warm water for at least 30 minutes instead of 2 hours.
- Note 3: If chia jam is not preferred, you can spread store-bought jam or omit this layer entirely.
- Note 4: Ensure the chocolate has cooled before adding to the tofu to prevent curdling or grainy texture.
- This tart requires chilling time rather than cooking, making it perfect for a no-bake dessert.
