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4 Step Vegan Chocolate Mousse Tart with Butternut
Prep Time
15 mins
chilling time
2 hrs
Course: Dessert
Cuisine: American
Servings: 8 servings
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
  • 1 tin coconut milk. cream only
  • 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.