Landscape image of four Mini Chocolate Mousse Pecan Tarts

Mini Chocolate Mousse Pecan Tarts (Vegan Gluten-Free)

These Mini Chocolate Mousse Pecan Tarts made the best seasonal no-bake dessert and they are vegan, gluten-free and wholesome. A no-bake nutty tart case filled with the creamiest chocolate mousse studded with pecans.

There is something about this time of year that makes me crave pecans so much. They are sweet, nutty, crunchy yet slightly soft and creamy. They taste like autumn in every bite and are so great with chocolate. When I was approached by HU chocolate, who have just launched in the UK, to create a whole-foods plant-based recipe, I knew I was in for something delicious. These Mini Chocolate Mousse Pecan Tarts are the results!

Blender of chocolate tofu mousse
Mini Chocolate Mousse Pecan Tarts

These Mini Chocolate Mousse Pecan Tarts are:

  • Easy to make
  • Naturally vegan and gluten-free
  • Packed with wholefoods, plant protein and fibre
  • Rich and moreish
  • Chocolatey and nutty
  • Smooth and creamy
  • Crunchy and crave-able

These make a great dessert, afternoon tea snack or nibble any time of day and as they look so cute, they are an impressive recipe, too. If you are already convinced, head on down to the recipe card, or, let’s see what goes into these tarts.

Placing a pecan on a Mini Chocolate Mousse Pecan Tart
Mini Chocolate Mousse Pecan Tarts

What ingredients do we need for these Mini Chocolate Mousse Pecan Tarts?

The tart bases are simple and come together in a blender:

  • Oats: these are the base for the dough and use gluten-free certified oats where needed.
  • Pecans: these add such a delicious sweet and nutty taste to the bases. Other nuts will work like walnuts, almonds, or cashews. For a nut-free option, use all oats or use seeds here.
  • Cashew butter: this is my favourite nut butter to use for desserts as it has a naturally sweet taste and is usually really smooth and creamy. You could use almond or peanut butter or try a seed butter for a nut-free option.
  • Maple syrup: this helps the base bind together and you can use another sticky syrup like agave, date or vegan honey.
  • Coconut oil: this also helps to ensure the tart bases retain their shape. I don’t recommend swapping this for anything else.

Now let’s talk about the chocolate mousse filling:

  • Chocolate: I used a salted dark chocolate from HU Kitchen but any dairy-free chocolate will work. Dark chocolate makes a really rich mousse filling.
  • Silken tofu: don’t worry, this won’t make your mousse taste like tofu satay. Unlike extra-firm tofu, silken tofu is very mild and so soft which makes it great for fillings. When blended it turns silky smooth and it is like eating a chocolate cloud.
  • Pecans: save some extra pecans for decorating these Mini Chocolate Mousse Pecan Tarts.
A stack of three Mini Chocolate Mousse Pecan Tarts
Mini Chocolate Mousse Pecan Tarts
Mini Chocolate Mousse Pecan Tarts in a metal tray
Mini Chocolate Mousse Pecan Tarts

That’s all for ingredients and as for method it’s very easy. For the bases, just blend together all the ingredients to a sticky dough and then place into silicone cupcake cases or a tray. Then chill before making the filling and piping this mixture into the cups.

How do I make these Mini Chocolate Mousse Pecan Tarts perfect?

This is a really simple recipe but pay close attention to making the tart cases. They need to be compact and as neat and even as possible. It is much easier (and recommended) to use a silicone cupcake tray or cases to make the tarts as you can pop them out more easily. If you do use a metal tray, you will need to grease the tins and add strips of parchment in the holes in order to left out the cups. Also be patient and do allow the tarts and the mousse to chill properly before moving onto the next steps.

Troubleshooting:

  • My tart cases won’t come out of the holes. Use a palette knife to gently work your way around the inside of the cupcake case to ease the tart case out.
  • My tart base broke when I lifted it out. As these are no-bake and fairly pliable, simply press the cups back together.
  • My filling is too soft to pipe. Chill the mousse in the fridge until it is firm but still pipe-able.

Are these Mini Chocolate Mousse Pecan Tarts gluten-free?

Yes, make sure you use gluten-free certified oats.

Can I make these nut-free?

They will no longer me Mini Chocolate Mousse Pecan Tarts but yes, you can swap the pecans in the base for extra oats or sunflower or pumpkin seeds. You can use a seed butter like tahini or sunflower seed butter in the base and top with seeds or extra chocolate to decorate.

Close up of a bitten Mini Chocolate Mousse Pecan Tarts
Mini Chocolate Mousse Pecan Tarts

How long will these tarts last?

As these are no-bake, they last longer than baked tarts and will keep for up to 1 week in a sealed container in the fridge. You can freeze the un-filled tart bases for up to 1 month but the filling is best made fresh and un-frozen.

I hope you will love making and eating these Mini Chocolate Mousse Pecan Tarts, your teeth just sink into them! If you are looking for more no-bake ideas, how about my:

Mini Chocolate Mousse Pecan Tarts (Vegan Gluten-Free)

  • Servings: 10
  • Difficulty: easy
  • Print

These Mini Chocolate Mousse Pecan Tarts made the best seasonal no-bake dessert and they are vegan, gluten-free and wholesome. A no-bake nutty tart case filled with the creamiest chocolate mousse studded with pecans.

Ingredients

    For the tarts:
  • 120g oats
  • 75g pecans
  • 100g cashew butter, runny and smooth
  • 45ml maple syrup
  • 35g coconut oil, melted
  • Pinch of salt
  • For the filling:
  • 90g dark chocolate
  • 170g silken tofu
  • 10 pecans
  • Extra ground pecans

Directions

  1. For the tarts, add the oats and pecans to a blender and blitz to a fine flour texture.
  2. In a bowl, whisk together the cashew butter, maple syrup, coconut oil and salt. Now pour in the ground oats and pecans and stir to a thick, sticky dough.
  3. Using a silicone cupcake tray or individual silicone cupcake cases, divide the tart dough into 10 pieces. Roll into balls and place one ball in each cupcake hole. Press down firmly to make a cup-shape, working up the sides. Chill in the freezer for 20 minutes.
  4. Meanwhile, melt the chocolate. Add the tofu to a blender along with the melted chocolate and blend until really creamy. Stop to scrape down the sides as necessary and keep going until no lumps remain. Allow the filling to chill for 10 minutes in the fridge.
  5. Remove the tarts from the cases and place on a plate. Using a piping bag or spoon, fill the tart cups with the chocolate mousse filling. Top with a whole pecan and some extra ground pecan and set in the fridge for 10-20 minutes, or eat straight away.
  6. Tarts will last for 5-7 days in an airtight container in the fridge.
Landscape image of four Mini Chocolate Mousse Pecan Tarts
Mini Chocolate Mousse Pecan Tarts

I look forward to hearing what you think of these Mini Chocolate Mousse Pecan Tarts so please let me know in the comments below. If you do make these tarts, I’d love to see them so please tag me in your no-bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With no bake pecan chocolate love x

The orignal recipe was made with Hu Chocolate, but this blog post is not sponsored and all opinions are my own. The chocolate is amazing!

3 thoughts on “Mini Chocolate Mousse Pecan Tarts (Vegan Gluten-Free)

  1. naturally.sophiexx says:

    Hey Amy. Another wonderful no bake and honestly I definitely want to make your peacan tarts and love vegan 🌱 chocolate 🍫! Splendid photography as always and saved to my WordPress saved collection. I will of course tag you into my bakes for sure. Hope to see you soon and my Parents say hi to you/your family. My dog 🐶 says woofs to your cat 🐱

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