This recipe has become a new favourite. It took me much to long to try a silken tofu chocolate mousse, but once I did, I realized quickly that it is the perfect texture for soft tarts. It is soft and airy but will hold its shape so can be sliced easily. I also love this recipe because, unlike most of my other desserts, it does not need any time in the freezer to set. The tart will set well in the fridge, and although I recommend keeping it in the fridge for about an hour so that it sets well, it should generally be done in half the time.
As you know, I love cramming in as much nutrition as possible into my desserts, and I love that this dessert uses tofu. Tofu is a valuable source of calcium, iron, and tryptophan. Tofu (and other wholesome soy products ) is one of the top foods we recommend in our community-run depression and anxiety programs. Paring it with the magnesium from the raw cacao and almonds as well as the b vitamins found in sunflower seeds means that this dessert is wonderful for building healthy neurotransmitters and boost mood (most chocolate does that). The added bonus of fresh raspberries adds extra antioxidants and vitamin c. I particularly love my fresh Aussie raspberries from Perfection Fresh, that I get from my local Aldi down to the road.
I used 85% chocolate in this recipe, which is quite dark for most people. The filling does come out a little on the bitter side, I love this but feel free to use a chocolate that you would enjoy most. As usual, ensure good quality chocolate that is low in refined sugar or naturally sweetened so you can get all the health benefits and not worry about feeling guilty while eating dessert.
This recipe is vegan, gluten-free, dairy-free, refined sugar-free and delicious! enjoy!
Equipment you will need
| No-Bake Vegan Chocolate Mousse Tart with Raspberries | Print |
- BASE:
- 1 cup almonds
- 1½ cup dates
- ¼ cup sunflower seeds
- 2 TBSP cacao powder
- FILLING:
- 1 300g packet organic silken tofu
- 200g dark chocolate of choice (I used 85%)
- ¾ cup almond milk
- 2 TBSP maple syrup (optional, omit if using chocolate 75% or less)
- Raspberries as garnish
- For the base, break down the walnuts and sunflower seeds in a food processor until they form a coarse crumb. Add the remaining base ingredients and process again until sticky. If the mixture is not sticky enough, add a little bit of water, maybe ½ tsp at a time (so that it doesn't go mushy)
- Press mixture evenly onto the base and sides of a lightly greased tart tin and set aside
- For the filling: Meltdown the chocolate over low heat.
- Pour melted chocolate and all other ingredients in a small blender and blend until smooth
- Pour filling over the base and smooth out with a spatula
- Place in the fridge to set for about an hour (or longer if needed)
- Remove from the fridge and decorate with fresh raspberries. Serve and enjoy
