Vegan Chocolate Tart

Vegan Chocolate Tart

This Vegan Chocolate Tart is luscious and elegant. It’s perfect for those times you want to convince your non vegan friends that vegans can indulge too! I’ve used a similar mousse filling recipe to the Chocolate Mousse I’ve created before. The crust is a beautiful raw mix of ingredients that makes eating these tarts easy.

Chocolate Mousse Tart

When I first made this vegan chocolate tart I tried to create a crunchy biscuit base but I soon realised that a softer grainer seed base was the way to go. Apart from the tofu in the mousse this recipe is raw, which makes it super easy to make and removes the number of things that can go wrong with cooking.

It’s so quick and easy to make. All you need is the moulds (I have individual ones) and a food processor and you’re good to go. You can whip them up before your guest arrive and impress with the creamy chocolatey filling.

You can decorate with any number of things but I love the simplicity of blueberries, pistachios and chocolate. If you were serving them at Christmas maybe some raspberries with icing sugar to fit the theme.

They can be put in the fridge and eaten later however I find that they are best eaten fresh on the day. The base does go softer over time as it absorbs the moisture from the silken tofu filling.

If you miss a good tart, these vegan chocolate tarts are going to definitely hit the spot.

Vegan Chocolate Tart
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5 from 1 vote

Vegan Chocolate Tarts

Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings 4 Tarts

Ingredients

Raw Crust

  • 2 cups Rolled Oats
  • 1 cup Dried Cranberries Or Craisins
  • 2 tbsp Agave Nectar
  • 2 tbsp Cocoa Powder
  • 1 tbsp Water
  • 1 pinch Sea Salt

Chocolate Mousse

  • 400 grams silken tofu
  • 2 tbsp Cocoa Powder
  • 2 tbsp Agave Nectar
  • 1 Banana Make sure it's ripe and not bitter
  • 3 tbsp Chia Seeds I used black but any will do

Topping

  • Pistachios Chopped/Crushed
  • Dark Chocolate Shaved
  • Blueberries

Instructions

Crust

  • In a food processor pulse the crust ingredients until they form a wet sand consistency.
  • Line 4 tartlet moulds with cling wrap.
  • Divide the mixture into 4 equal parts and press into tartlet moulds. You want to make sure they are an even thickness and relatively thin on the edges. I start with the edges and then press down into a flat bottom.
  • Freeze for an hour or so to let them firm up whilst you make the chocolate mousse.

Mousse

  • Add all of the vegan chocolate mousse ingredients to a food processor and blend for 30 seconds until smooth.
  • Set aside to allow the chia seeds to soften. When you taste it they should be noticeable in the mix but be soft and jelly like. If when you taste it the mousse isn't sweet enough for your liking, add a bit more agave nectar.
  • Transfer mixture to a blender or Nutri bullet, add a tablespoon of water and blend for 20 seconds or so until the mixture is smooth and the chia seeds have been blitzed.
  • Fill the frozen tart crusts by either pouring the mousse in or using a piping bag to fill from the centre to get a nice bevel on the edge of the mousse near the crust.
  • Refrigerate for a couple of hours to firm up.
  • Decorate and serve.



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