The tart has a rich brownie crust that is covered with a layer of Raspberry Chia Jam, a decadent layer of chocolate mousse, and is topped with fresh berries! I’ve given this tart to tofu-haters, friends, and customers and they couldn’t guess there was tofu in it! The cacao powder, chocolate, and unrefined sweetener helps mask the taste of the tofu.
-Anthea Cheng
Anthea Cheng is author of Incredible Plant-Based Desserts. She is the creator of the blog and cake business Rainbow Nourishments. Follow her on Instagram @rainbownourishments. For more on Incredible Plant-Based Desserts, see here.
Ingredients
- Brownie Chocolate Base
- 2 cups pecans
- ¼ cup nut butter (almond, peanut, or any other nut butter would work)
- ½ cup raw cacao or cocoa powder
- 12 pitted Medjool dates
- Pinch of salt
- Raspberry Chia Jam
- ⅔ cup frozen raspberries, defrosted
- 2 tablespoons chia seeds
- 2 tablespoons rice malt or maple syrup, or any other plant based liquid sweetener
- Chocolate Mousse Filling
- 1 cup roughly chopped vegan chocolate
- 2 cups silken soft tofu
- ½ cup canned coconut cream
- ½ cup maple syrup, or any other plant-based liquid sweetener
- ½–¾ cup raw cacao or cocoa powder, to taste
- ½ teaspoon vanilla bean powder
- Decoration
- 1 cup fresh berries, such as blueberries and raspberries
Directions
To make the base: Add the pecans to a food processor and process until it forms coarse crumbs. Add the remaining base ingredients and process until it stays together when it is pinched. Press the mixture into a lined tart pan. I used an 8-inch wide and 1½-inch deep tart pan. If you don’t have a pan that deep, use a slightly bigger tin.
To make the raspberry chia jam: Add all the ingredients to a small bowl and mash them with the back of a fork until the raspberries have broken down. Mix until combined and then set aside to thicken.
To make the filling: Add the chocolate to a small saucepan or a double boiler over low heat and melt. Add all the filling ingredients to a food processor and process until as smooth as possible.
To assemble: Spread the Raspberry Chia Jam along the bottom and sides of the tart base. Pour the chocolate mousse over the jam and smooth the top. Decorate with berries and whatever else you might like. Set aside the tart in the fridge for 4 hours or until set.
Store the tart in the fridge for 3 to 5 days or in the freezer without the fresh berries for up to 1 month.
Tip: To make this tart nut-free, substitute sunflower seeds for the nuts in the base.
