Welcome back to the blog! Today I’d love to introduce you to the most decadent chocolate tart ever conceived. Seriously, you’ll be hard pressed to find something better than this vegan dark chocolate mousse tart.
It’s insanely smooth and has that silky dark chocolate flavor without ever feeling too rich. The best things about this tart are that it’s naturally sweetened with only dates, vegan, and gluten-free.
Chocolate was always a go to treat for me as a kid. There was nothing I liked better than some chocolate. It didn’t really matter what form it came in either: ice cream, cake, cookies or pralines, nothing was safe from me.
You can imagine how hard it was to transition from that, to eating no chocolate at all thanks to my sugar-free diet. It was like a really awful breakup, where I knew I had to let chocolate go in order to grow as a person, but I still loved it so much. It was really tough in the beginning quitting cold turkey. It took a long time, but eventually my taste buds changed and I eventually just broke my sugar addiction. Actually, a lot of the chocolate that I used to love started to taste way too sweet to me. I started eating bakers chocolate (no joke) and believe it or not, unsweetened 100% chocolate is my go to now. The problem I still had was that I could no longer make desserts that other people would like 🙁 That was of course until I learned about all the alternative sweetening options out there.
I started using medjool dates in my desserts and at the time I was positively (and pleasantly) surprised. They are so sweet on its own but work wonders in any dessert.
Why use Medjool Dates
Dates are the perfect natural sweetener. They have that deep, caramel complexity and add nutrients such as B-vitamins, calcium, magnesium and potassium to your diet. Also they are rich in antioxidants and high in fiber. Fiber is really important when you eat anything sweet, because it causes the intestines to absorb less of any sugar as it’s being processed.
Another amazing thing about Medjool dates is that they are super adaptable to a range of culinary uses, giving sweetness and a chewy, soft texture to both raw and cooked creations. You can bake with them, add them into your raw treats or simply blend them into your smoothie.
For this deliciously healthy chocolate tart I only used a few ingredients and a 9-inch tart pan. The base consists of oats, almonds, coconut oil and a little bit of maple syrup.
For the amazing mousse filling you just need to heat some coconut milk, chocolate, dates and almond butter et voila you got yourself a freaking delicious vegan chocolate mousse tart.
If you happen to make this delicious vegan chocolate mousse tart I’d love to know what you think in the comments below, as a review, or simply take a pic and tag @delight.fuel
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Vegan Dark Chocolate Mousse Tart
This insanely smooth and silky rich dark chocolate mousse tart is the most decadent dessert ever conceived. The best things about this tart are that it's naturally sweetened with only dates, vegan, and gluten-free.
Ingredients
- 11/2 cups gluten-free oats
- 1/2 cup almonds
- 5 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 1 1/2 cans of full fat coconut milk
- 6-8 pitted medjool dates (softened)
- 6 oz unsweetened 100% chocolate
- ¼ cup almond butter
- ¼ tsp salt
- Optional: 1/4 cup maple syrup
Instructions
Preheat oven to 360 degrees Fahrenheit. Grease an 9-inch tart pan with coconut oil and set aside.
For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
For the dark chocolate mousse filling heat coconut milk and soaked dates* in a small pot over medium-high heat whisking continuously until dates have dissolved. Turn heat to low and add the chocolate. Stir until chocolate has melted. At last add in almond butter and maple syrup if preferred. It gives the mousse filling that glossy shine. Let mixture cool for a couple minutes and then pour into tart. Refrigerate for at least 2-3 hours until mousse tart has fully set. Top off with extra chocolate shavings and leftover mousse if preferred. Store in refrigerator for up to one week.
Notes
*soak dates in hot water for about 10 minutes before adding into the coconut milk.
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Hello!
Do you use cocoa powder or actual unsweetened chocolate pieces?
Also, would almond flour work for the crust?
Hey there,
For the filling I used unsweetened chocolate and almond flour should work for the crust also 🙂
Let me know how it turns out!
Best,
Julia