This Rich VEGAN Triple Chocolate Mousse Tart is so rich and decadent, you can’t even tell it’s made with wholesome ingredients! Perfect for Valentines Day, or any day really.
We all know, me and chocolate have a pretty strong relationship.
And this Vegan Triple Chocolate Mousse Tart takes it to the next level.
It has the most perfect crust, a chocolate mousse filling, a chocolate hard shell/glaze, and more chocolate mousse on top.
Ugh, my mouth is watering just thinking about it.
Make this for Valentine’s Day, and you will not be disappointed.
Ingredients in this Vegan Triple Chocolate Mousse Tart:
Almond Flour + Oat Flour: Both of these are going to be the base of our crust! I make my own oat flour at home by just blending up some oats in my blender. I also buy my almond flour from Costco to make it more cost effective!
Coconut Oil: This is going to help bind all the ingredients in the crust together!
Maple Syrup: This is going to help sweeten up the crust and the mousse. Feel free to sub with any other liquid sweetener of choice!
Medjool Dates + Full Fat Coconut Milk + Cashews: This is going to be the base of the mousse! Feel free to sub the cashews with an equal amount of coconut milk, the flavor might just be slightly more coconutty!
Cacao Powder: Makes the mousse nice and chocolatey! Feel free to sub with a high-quality cocoa powder!
Runny Almond Butter: This is going to help the mousse and chocolate shell set in the fridge. I haven’t tried subbing with melted coconut oil, but I imagine that would work! Also use the Costco Brand for this!
Vanilla Extract: I like to add a little vanilla to my chocolatey desserts just to balance out the chocolate a little, but feel free to omit!
Chocolate Chips: Necessary for the chocolate shell 🙂
How to Make:
Crust: Mix all crust ingredients together. Press into a 9 inch tart pan with a removable bottom. Bake for 10-15 minutes at 350 F.
Mousse: Blend the cashews and water in a blender. In a small pot, heat the coconut milk, dates, and cashew mixture until all the dates have dissolved. Takes about 10-15 minutes on medium heat. Make sure to keep stirring and mashing the dates to prevent burning.
Once all the dates have melted, take the pot off the stove and mix in the cacao powder until fully incorporated. Then add in the almond butter, maple syrup, and vanilla extract.
Pour about ¾ of the mousse into the tart pan and place the pan in the fridge. Leave the leftover mousse covered at room temp.
Chocolate Topping: After 2-3 hours when the mousse has set, melt the chocolate chips and almond butter in a small pot. Pour on top on the mousse and spread evenly with your spoon.
Chocolate Mousse Topping: Spoon the leftover mousse in a piping bag with a large tip and pipe decorations around the end of the tart. Top with crushed nuts (I used cashews). Refrigerate for 20 minutes.
Remove the side of the pan, so only the bottom remains, and enjoy!
Storage:
Keep covered in the fridge for 3-5 days!
If you like this recipe, be sure to check out:
Vegan Triple Chocolate Mousse Tart
Ingredients
Crust
- 1 3/4 cup almond flour
- 1 cup oat flour
- 6 tbsp melted coconut oil
- 3 tbsp maple syrup
Chocolate Mousse
- 3/4 cup cashews soaked
- 1/2 cup water
- 1 1/2 cup full fat coconut milk just the heavy cream part
- 8 dates soaked in hot water for 20 minutes
- 1/2 cup cacao powder
- 2 tbsp almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Chocolate Shell
- 8 oz dairy free semi sweet chocolate chips
- 2 tbsp almond butter
Instructions
Crust:
- Mix all crust ingredients together. Press into a 9 inch tart pan with a removable bottom. Bake for 10-15 minutes at 350 F.
Mousse:
- Blend the cashews and water in a blender. In a small pot, heat the coconut milk, dates, and cashew mixture until all the dates have dissolved. Takes about 10-15 minutes on medium heat. Make sure to keep stirring and mashing the dates to prevent burning.
- Once all the dates have melted, take the pot off the stove and mix in the cacao powder until fully incorporated. Then add in the almond butter, maple syrup, and vanilla extract.
- Pour about ¾ of the mousse into the tart pan and place the pan in the fridge. Leave the leftover mousse covered at room temp.
Chocolate Topping:
- After 2-3 hours when the mousse has set, melt the chocolate chips and almond butter in a small pot. Pour on top on the mousse and spread evenly with your spoon.
Chocolate Mousse Topping:
- Spoon the leftover mousse in a piping bag with a large tip and pipe decorations around the end of the tart. Top with crushed nuts (I used cashews). Refrigerate for 20 minutes
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