This is probably one of the easiest raw desserts Ive made. I got the idea after trying some chocolate coconut yogurt at a cafe. Everyone was commenting that it tastes like a chocolate mousse and I thought the same. I don’t have too much to say about this recipe, it came together very quickly based on the ingredients available to me in my kitchen. We had a bunch of people coming over that night so I needed to whip up something quick and delicious for them. It was a hit ! even with one of my friends that said she absolutely hated vegan desserts because they are “too healthy” and not sweet enough haha. The dessert is not actually all that sweet, and it does resemble something you could have for breakfast, kind of like chocolate muesli and yogurt?
I personally used chocolate coconut yogurt in this recipe but since them decided to make my own and I prefer it a little sweeter. So now I just use plain coconut yogurt and add the rest of the ingredients in my self. If your in a rush, just buy some chocolate yogurt to speed things up! Enjoy
| Raw Vegan Yogurt Chocolate Mousse Tart | Print |
- BASE:
- 1 cup almonds
- I cup pecans
- 2 TBSP cacao powder
- 1 cup pitted dates
- 1 tsp vanilla extract
- ½ tsp cinnamon
- FILLING: *
- 2 X 500g plain coconut yogurt tubs
- 2 TBSP maple syrup
- 2 TBSP cacao powder
- 1 tsp vanilla extract
- TOPPINGS:
- Berries
- Place all filling ingredients in food processor and process until crumbly and sticky
- Press down evenly on to sides and base of lightly greased tart tin. Set aside.
- In a small bowl, mix filling ingredients together until well combined.
- Spoon out filling over base and spread with spatula and top with your favourite berries or toppings of choice.
- * you can use store bought chocolate coconut yogurt if you prefer and leave it as is
Hello there! This looks SO GOOD. Quick question– what brand of coconut yogurt do you use?
Hi! I usually use Coyo
It says 2 yogurt- do you mean 2 cups or two containers? And if it’s containers- what size?
Oh, I am sorry about that… I just updated the recipe. I wrote it years ago when the only vegan yogurts had all the same size! 2 x 500g tubs.
This was so quick to make!
Mine turned out a bit crumbly (the crust) and runny (the filling). Should I be freezing this? Or, do you have any tips for it not to keep its shape better?
I think with the crust you can add more water or oil to make it more sticky. I think the filling it may depend on the brand of coconut yogurt, there is a lot of variance between them. The one I used (coyo) is very thick! to thicken other ones you can try adding some coconut oil, coconut cream or some melted cacao butter and then setting in the fridge. The freezer will def set it but it may turn out a little icy.
2 x 500g = 1,000g of yoghurt!
Am I misunderstanding? That was way too much for a pie dish. I used about 650g and that was about right.
Thanks for sharing. I made this recipe many years ago and I honestly can not remember what was going on. Maybe I used 2 smaller sized ones? It may depend on the size of the tin, but I can go in and change the recipe. Thank you.