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Chocolate Mousse Tart

Wrap up your meal with this vegan and gluten-free favorite.

Total Time
15 min
Difficulty Level
Easy
Serves
8
Overnight
Yes
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Ingredients:


For the crust:

  • 1 cup of walnuts
  • 1 cup of almonds
  • 1 1/2 cups of dates, pitted
  • 1 tsp of coconut oil
  • A pinch of salt

For the filling:

  • 2 cups of coconut cream
  • 2 tbsp of cocoa powder
  • 4 tbsp of powdered sugar
  • 1/2 cup of cashew nuts
  • Vegan chocolate chips to decorate (optional)

Directions:


  1. Line a 10” pie, tart, or springform pan with parchment paper for easy removal.
  2. Pulse walnuts, almonds, pitted dates, coconut oil, and salt in a food processor until the mixture resembles wet sand and sticks together.
  3. Press crust mixture firmly into your pan, raising the crust at least an inch up the sides.
  4. Store in the fridge while you prepare the filling.
  5. Add coconut cream (not coconut milk), cocoa powder, powdered sugar, and cashews to food processor and pulse until smooth.
  6. Pour filling into your prepared pie crust.
  7. Refrigerate for at least four hours, or up to overnight. It should have set and become firm enough to slice.
  8. Optional, once filling is firm, sprinkle vegan chocolate chips over the top.
  9. Slice and share with your loved ones.

Walnuts