No-Bake Vegan Chocolate Mousse Tart with Raspberries
Prep time
Total time
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
Serves: 8
Ingredients
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
Method
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
Recipe by Talida Voinea at https://talidavoinea.au/no-bake-vegan-chocolate-mousse-tart-with-raspberries/