Chocha Mocha Mousse Tart

A rich, indulgent and vegan chocolate tart infused with coffee flavour for a mocha twist. A raw date and nut base topped with a creamy thick chocolate mousse filling topped with more chocolate and raw chocolate truffles, this tart is easy and quick to make – plus it’s gluten-free and refined sugar-free.

After falling back in love with chocolate tarts thanks to my Chocolate Orange Mousse Tart, I simply had to make another one to celebrate all my family being together. This Chocha Mocha Mousse Tart does the trick as it is a really family-friendly recipe that everyone will love. It features a delicious date and nut base – blend all the ingredients together to form a sticky mixture infused with cacao, coffee and crunchy cacao nibs and press down to form a grain-free, raw base.

Chocha Mocha Mousse Tart

Chocha Mocha Mousse Tart

The mousse filling is the star of the show in my eyes: rich, creamy, indulgent yet light, this chocolate and coffee-infused cream only needs 3 ingredients. Blend melted chocolate, silken tofu, chocolate coffee plant-based milk (or see the notes below to use un-flavoured milk – still just as delicious!). I like to use the Califia Farms Mocha Noir Cold Brew for a really indulgent flavour.

Allow the mousse filling to set and decorate with melted chocolate and raw chocha mocha truffles. These are a bit of a cheat recipe – simply save some of the base mixture and roll into balls. I love it when one mixture serves 2 purposes – plus it makes the tart look even better!

Serve this Chocha Mocha Mousse Tart to friends, family and prepare to impress. It makes a great dessert at a dinner party or afternoon treat with a cup of tea or coffee. No-one will guess that it’s vegan or that it is so easy to make.

Chocha Mocha Mousse Tart

Chocha Mocha Mousse Tart

It is rich and indulgent while being light and airy with a crunchy base. It is naturally vegan, gluten-free, grain-free and refined sugar-free (depending on your milk and chocolate) and slices very neatly, too.

I hope you will enjoy this Chocha Mocha Mousse Tart and if you are looking for more chocolate dessert recipes, try my Spiced Chocolate Ganache Brownies, Double Chocolate Cupcakes with Chocolate Coconut Whip or Chocolate and Cherry Banana Cake.

Choca

• Servings: 12, makes 1 x20cm tart
• Time: 20 minutes plus 1-2 hours to set
• Difficulty: easy
• Print

A rich, indulgent and vegan chocolate tart infused with coffee flavour for a mocha twist. A raw date and nut base topped with a creamy thick chocolate mousse filling topped with more chocolate and raw chocolate truffles, this tart is easy and quick to make – plus it’s gluten-free and refined sugar-free.

Ingredients

• Sticky Nut Crust:
• 170g pitted dates
• 130g almonds
• 150g pecans
• 1 tbsp cacao powder
• 3 tbsp cacao nibs
• 1 tsp ground coffee
• Pinch of salt
• Mousse Filling:
• 180g dark chocolate
• 340g silken tofu
• 60ml chocolate coffee flavoured milk*
• To decorate:
• 50g dark chocolate, melted
• 1 tbsp cacao nibs
• 1 tsp coffee beans
• 1 tsp cacao powder

Directions

1. Line or grease a round tin with parchment paper or coconut oil.
2. If the dates are not very soft, soak them in boiling water for 10 minutes then drain. Meanwhile, blitz the almonds and pecans in a food processor to form a fine meal. Remove from the processor bowl.
3. Add the drained dates to the food processor and blend until soft and jammy. Add in the ground nuts, cacao powder, 2 tbsp cacao nibs, ground coffee and salt. Pulse until fully combined and the mixture holds together when pressed between your fingers.
4. Transfer the mix to the lined tin, saving 60g of the mixture to one side. Press down firmly with your hands to form an even and compact base.
5. Melt the chocolate over a bain-marie and allow to cool slightly before adding to the food processor with the silken tofu and Mocha Noir Milk. Blend until very creamy and smooth, scraping down the sides as necessary. Pour over the base and smooth over the top. Allow to set in the fridge for 2-4 hours or overnight.
6. Stir the remaining 1 tbsp cacao nibs into the reserved base mixture and roll into 6 balls. Set in the fridge until ready to use.
7. Once set, decorate the Chocha Mocha Mousse Tart with the melted chocolate, nutty balls, extra cacao nibs, coffee beans and cacao powder.
*Note: you can use ordinary plant-based milk instead and add 1 tsp ground coffee.

Chocha Mocha Mousse Tart

Let me know what you think of this Chocha Mocha Mousse Tart. If you make it let me know by leaving a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With chocha mocha love x

This original recipe was sponsored by Califia Farms and shared on social media, although this recipe is not. All opinions are my own and other kinds of milk are available.