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I am so excited to finally share this chocolate mousse tart with everyone that I don't even know where to begin! I feel like a little kid that is filled with so much excitement that they can't find words to talk. Maybe it's also just the daily gallon of coffee intake that is finally catching up to me. Either way, this chocolate mousse tart is seriously amazing and by far one of the easiest desserts to make.
Why is it an easy dessert? You only need 8 ingredient, a food processor, and a pie or tart form. Oh and a fridge but I'll just assume you have one of those :) This chocolate mousse tart recipe is also pretty fool-proof. It will be reallytough to mess this one up. If Hubbs can make this, then you can too!
There are 3 simple steps:
First add all the ingredients for the crust in a food processor and pulse. Simple enough right? Then press the crust mixture into a tart form lined with parchment paper. I used a 10" springform but this isn't necessary. Only if you want to take the chocolate mousse tart out of the form. If you are content with leaving it in the form, you won't even need to use any parchment paper.
Clean out your food processor real quick, then add all ingredients for the filling to it. Again pulse making sure there are no cashew chunks left. Pour it into the pie crust and refrigerate. The filling won't be stiff or very thick. You might think you did something wrong at this point because it is thin like milk. You didn't! It's exactly right.
Now for the final step. Refrigerate for at least 4 hours until the filling is firm. Then eat! You can also add some chocolate chips on top like I did but it's definitely not necessary.
5 from 2 votes
Chocolate Mousse Tart
CourseGluten free, raw, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Makes 8
Author Vanessa @VeganFamilyRecipes.com
Ingredients
- 1cupWalnutsraw, unsalted
- ½cupAlmondsraw, unsalted
- 1 ½cupsDatespitted
- 1teaspoonCoconut Oil
- Salt
- 2cupsCoconut Creamfrom 2 cans coconut milk
- 2tablespoonsCocoa Powder
- 4tablespoonsPowdered Sugar
- ½cupCashewsraw, unsalted
- ⅓cupChocolate Chipsoptional
Instructions
Line a 10" pie, tart, or springform with parchment paper.
Pulse walnuts, almonds, pitted dates, coconut oil and a pinch of salt in a food processor to make crust dough. This should be crumbly and sticky.
Firmly press crust mixture into tart form, forming a 1 inch raised border.
Add 2 cups coconut cream (not coconut milk), cocoa powder, powdered sugar, and cashews to food processor and again pulse until smooth.
Pour filling into pie form and place in refrigerator.
Refrigerate for at least 4 hours until filling has set and become firm.
(Optional) Once filling is firm lightly press chocolate chips on top before serving.
Recipe Notes
1) Nuts for crust can be varied as long as 1 ½ cups raw nuts are used. Try hazelnuts, almonds, walnuts, macadamia etc. I don't recommend cashews for the crust. 2) Only cashews can be used for the filling.3) Get 2 cups of coconut cream by scooping out the thick cream layer of 2 cans of coconut milk that as been sitting for at least 2 hours.4) Tart will keep in fridge for 3 days.
* Note that not all powdered sugars are vegan. In fact, most aren't. However, Hain Organic Powdered Sugar is! Same goes for chocolate chips. Enjoy Life Chocolate Chips are by far the best vegan-friendly option.
Looking for another No bake pie? Try this Raspberry Lemon Pie, it tastes like summer!
More Vegan Cheesecake Recipes
- Vegan Raspberry Cheesecake
- Vegan Caramel Cheesecake
- Vegan Coconut Banana Cheesecake
- Vegan Kiwi Mango Cheesecake
Reader Interactions
Comments
dina says
this looks amazing!
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Vanessa says
Thanks Dina!
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Tammy says
Hello. I am new to vegan so can you explain how to get the cream out of the coconut milk. Thank you
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Vanessa Croessmann says
Hi Tammy,
You need to start with a can of coconut milk that has been sitting upright in the fridge overnight. The cold will let the coconut cream and the coconut water in the can of coconut milk separate. When you are ready to use it. Carefully open the can of coconut milk without sloshing it around to much. You should see a thick white substance that has the same consistency of hard butter (coconut cream) and coconut water. Scoop the coconut cream out and use that in this recipe. You can then drink the coconut water, use it for a smoothie, or I like using it for low calorie curries. Hope that helps! Feel free to ask any questions if you still have some ;)Reply
Shelley @ Two Healthy Kitchens says
Ooooh!! I’ve got a fridge (and a food processor)! I can make this for sure! The hardest part here will definitely be waiting four hours to eat! I can’t wait to try this! Pinning to share with all our THK followers, too – this is awesome! :D
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Vanessa says
Thanks Shelley, Waiting really is the hardest part. I had to make this 4x because my son kept sticking his finger into it because he couldn't wait for it to be done. It's tough taking pictures of something with finger holes in it :) Thanks for pinning!
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Cookin Canuck says
I can see why you are so excited to share this tart...it looks fantastic! Of course, I am a sucker for chocolate mousse in any form.
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Vanessa says
Thanks! Love chocolate mousse too or actually just about everything with chocolate :D
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Anna Vacha says
Man, this looks tasty! It also *almost* meets the approved list for the specific carb diet, with the exception of the powdered sugar... Do you think honey (or more dates) could be used as a replacement? Or would that be too heavy?
Thanks!
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Vanessa says
Hi Anna,
I think I would just skip the powdered sugar. It's only 4 tablespoons but if you want to add a bit for sweetness then maybe a tablespoon or two of honey. If you're not using the powdered sugar though I might add another tablespoon of cashews for the filling.
I'll try to play around with it as well and see if I get any decent results. Please let me know if you try it and how it turns out. I've never really looked into the specific carb diet in detail before and thank you for making me aware of it. I'll see if the next no bake tart/pie I make fits those requirements. :)
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Jamie Hunter says
This looks amazing! Thank you!!
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sammy says
Amaaazing! Will try this for sure :)
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Vanessa says
Thanks Sammy!
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Katt says
I tried so hard, but I couldn't get the crust to be equal on all sides lol. :( Wonderful recipe!
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Vanessa says
Hi Katt, It takes a bit of playing around but an unequal crust on the sides shouldn't affect the taste :D Glad you enjoyed it!
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Michelle says
Looks delish! Do you need to soak the cashews? Thanks!
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Vanessa says
Thanks Michelle! I found that soaking the cashews wasn't necessary but it you think your food processor won't be able to handle them, then by all means soak them. 15min should be plenty and then make sure to pat them dry with a paper towel so you don't get too much excess water. Hope this helps :)
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Claire says
Hey!
This looks amazing and I can't wait to make this for Thanksgiving next week for my family. My question for you is, can you substitute a natural sweetener in this opposed to the powdered sugar?
Thanks!
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Vanessa says
Hi Claire,
The powdered sugar makes it but "fluffier" but you can substitute it with a bit maple syrup, agave, or stevia. You'll have to taste the filling to see how sweet you want it. They other sweeteners are liquid so it may take a bit longer for it to firm up. If you think the filling has become way to runny add a few more cashews and a bit more cocoa powder to counter the extra liquid. Hope this helps! Let me know if you have any other questions. Happy Vegan Thanksgiving!
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The Vegan 8 says
This looks so delicious! I love making no-bake desserts! I actually make a very similar no-bake chocolate mousse pie, but mine is Chocolate Gingersnap Mousse Pie and it stays in the freezer. It gets the consistency of ice cream :)
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Vanessa says
mmm that sounds lovely. Sort of like a chocolate mousse ice cream cake. I'll have to stop by and try that out :)
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Liza says
I'm new to the Vegan World and loving every minute of it. Therefore, my question is... Do I accomplish the coconut cream out of 2 previously refrigerated cans of coconut milk? BTW, thank you so much for this delicious recipe. Can't wait to get my answer to try it right away!
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Vanessa says
Hi Liza, WELCOME TO THE VEGAN WORLD :D It really depends on the coconut milk brand but usually you can expect about a 1 cup of coconut cream from 1 can. So you would need 2 refrigerated cans of coconut milk to get around 2 cups of coconut cream. Make sure to save the coconut water when they separate. Add it to smoothies :) Let me know if you have any other questions. Always happy to help :)
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Liza says
Awesome! Thanks for the reply Vanessa. Will try it right away.
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karen says
Hello! is there anything i can do if i only have one can of coconut milk? is there something to substitute it? thank you :)
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Vanessa says
Coconut cream is hard to substitute so I wouldn't. I would just cut the recipe in half, just use a smaller pie form.
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Charlotte Mitchell says
Do the cashews need soaking?
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Vanessa Croessmann says
Hi Charlotte, I didn't soak my cashews for this Chocolate Mousse Tart. If you have a high powered blender or food processor you won't need to either :)
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