Easy, 4 step, Vegan Chocolate Mousse Tart. It can be made a day in advance, served chilled and tastes amazing while still being full of healthy ingredients like almonds, oats, raw cacao, dates, coconut cream and even roasted butternut squash which is it’s secret ingredient because nobody would ever guess it’s in there 😉🤫

You need a 23cm tart tin and a food processor for this recipe. You will also need 230g of pre-roasted Butternut Squash. It’s handy to do a vegetable roasting session 1x per week when you fill your oven with butternut squash, cauliflower, sweet potatoes etc to use during the week.

4 Step Vegan Chocolate Mousse Tart with Butternut

The Balanced Kitchen
Prep Time 15 minutes
chilling time 2 hours
Course Dessert
Cuisine American
Servings 8 servings


  • 23cm tart tin



  • 1.5 cups/130g jumbo oats
  • 2 cups/260g almonds
  • 0.5 cup/ 100g dates soaked in boiled water if not soft, discard the water after soaking for 10-15 mins
  • 3 tbsp/45mls pure Maple syrup
  • 1 tbsp coconut oil
  • 2 tbsp/ 40g raw cacao powder


  • 2/3 cup/130g dates same as above
  • 1 1/4 cup/ 230g pre-roasted butternut squash
  • 1 tin coconut milk. cream only
  • 2 tbsp/ 40g raw cacao powder


  • Blitz base ingredients together in the food processor until very fine and starts to stick together (2-5mins) then press down into the tart tin using the back of a spoon.
  • Clean the food processor then blitz the filling ingredients together.
  • Pour the filling on to the base and smooth out.
  • Place in the fridge to set for 2 hours or overnight.
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