vegan chocolate tart
Vegan Chocolate Mousse Tart (Easy recipe, only 4 steps)
Prep Time
30 mins
Resting tine
2 hrs
Servings: 8
Author: Joanne
  • 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
  1. 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.
  2. Clean the food processor then blitz the filling ingredients together.
  3. Pour the filling on to the base and smooth out.
  4. Place in the fridge to set for 2 hours or overnight.