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Tofu Chocolate Mousse Tart
This tart is silky, rich and surprisingly light thanks to the silken tofu, which blends into a perfectly smooth chocolate mousse. Each slice contains over 9g of plant-based protein and is naturally rich in iron from the tofu, cacao and dark chocolate.
Ingredients
For the crust:
- blanched hazelnuts
- oats
- dates, pitted (see tips)
- coconut oil
- cacao powder
- pinch of salt
For the tofu chocolate mousse:
- 70% dark chocolate
- cartons of silken tofu
- maple syrup
- cacao powder
- vanilla extract
- vegan cream or ice cream to serve, optional
Method
- 1
Preheat the oven to 180°C fan / 200°C / 400°F.
- 2
Add the hazelnuts to a small baking tray and roast for 5 minutes.
- 3
Transfer the hazelnuts to a food processor along with the oats, dates, coconut oil, cacao powder, and the salt. Process until a sticky mixture forms.
- 4
Tip the crust mixture into a loose-bottomed tart tin and press it firmly across the base and up the sides using your fingers. Chill in the fridge while you make the filling.
- 5
To melt the dark chocolate, pour a little water into a saucepan and set a heatproof bowl on top, making sure the base does not touch the water. Add the chocolate and melt gently over a low heat, stirring occasionally.
- 6
Wipe out the food processor, then pour in the melted chocolate.
- 7
Open the cartons of silken tofu and drain off as much excess liquid as possible. Add the tofu to the food processor along with the maple syrup, cacao powder, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
- 8
Spoon the chocolate mousse into the tart tin and level it out with a spatula.
- 9
Refrigerate for at least 2 hours, or overnight for the best set. For extra firmness before serving, chill the tart in the freezer for 30 minutes.
- 10
If you like, serve with a dusting of extra cacao powder and a dollop of vegan cream or ice cream. Enjoy!
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Community reviews
Rated 5 out of 5 from 2 reviews
- Di
“very good!”
- Maria Botha
“Absolutely delicious, and easy to make. My pan was a bit small (25cm) so I had a few spoons of mousse left over to test...and taste! 😉”