Easy Peasy, 4 step, Vegan Chocolate Mousse Tart. This tart is worthy of a place on the Christmas table 🎄😋 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.

And here’s the recipe! I hope you love it as much as we do!

Enjoy! Joanne x


vegan chocolate tart

Vegan Chocolate Mousse Tart (Easy recipe, only 4 steps)

The Balanced Kitchen
Prep Time 30 mins
Resting tine 2 hrs
Servings 8



  • 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
  • the cream from 1 can of Coconut milk. If you live in a hot country you may need to keep the can in the fridge to separate the cream/water. Simply scoop out the cream with a spoon and reserve the water for another use.
  • 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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