Vegan, Sugar Free, Gluten Free, optional Raw
Guess what day is right around the corner! It’s……VALENTINES DAY! To celebrate I made a chocolate mousse tart topped with fresh blueberries. It’s the perfect valentines day dessert because it’s rich, creamy and chocolatey, and will win you love from whoever you decide to give it to. It’s also super easy to make and very comforting. It can be eaten with a spoon, by yourself, in your pyjamas. I won’t judge you.
Valentines Day is always such a weird day. Last year for the first time in my life I actually had a real valentines, so me and my boyfriend went out for dinner. He ordered four dishes all for himself while I got just one…and then could barely move after eating them all. And then the waiter dropped his dessert on his lap and looked like she (he? we never really found out) was going to cry so we had to comfort her (or him) while we waited for a new one. It was sooo romantic.
This year I think I’m just going to make him some kind of warm chocolate brownie pudding and homemade ice cream. Because that’s his favourite and eating warm brownies and ice cream is the best way to celebrate any occasion. If someone wanted to make me a chocolate dessert for the special day (hint hint…) it would be this chocolate tart. I’ve been wanting to experiment more with silken tofu ever since I made mango pudding with it. I saw some amazing looking chocolate tarts that used it as a base and got so excited to make a chocolate mousse tart! With fresh blueberries because you should always add fresh blueberries when they’re cheap and in season. Am I RIGHT???
I didn’t want to use all melted chocolate as the sweet component, but I didn’t want to just use cocoa powder and sweetener. So I ended up using a balance of 100g melted dark chocolate with some vanilla, agave and raw cacao powder. I was so so happy with how it came out! The flavour was intensely chocolatey and rich, but the texture was just perfect! Super creamy and light. You’d never guess how light and healthy this tart is.
I decided to make a raw walnut and sultana base because I wanted people to have the option of making it completely raw. If you want to, just replace the 600g of silken tofu with two perfectly ripe avocados. You may want to increase the agave as well. It won’t last as long in the fridge, but it will have a deliciously smooth texture and lots of healthy omega fats. Put your hands up for healthy fats!
The blueberries tasted so good with this tart as they sunk into the chocolatey custard layer, but you could top it with anything you want. Orange slices, strawberries, coconut cream, banana slices, nuts, praline! The list goes on forever. If you’re allergic to nuts, you can also replace the walnuts with a combination of flax and sunflower seeds. I don’t have a powerful blender and I still managed to make this tart in about half an hour, not including freezing time.Just bash up your nuts in a mortar and pestle first and soak your dried fruit so it blends faster. Happy Valentines Day!
Vegan and Gluten Free Chocolate Berry Mousse Tart: Inspired by Baking = Love
For the Base:
2 cups walnuts or sunflower and flax seeds, bashed into crumbs in a mortar and pestle
1 cup sultanas, soaked briefly in warm water (about 20 minutes)
3-4 tbsp cocoa powder
For the Filling:
600g (21 ounces) silken tofu, drained
100g (3.5 ounces) dark semi-sweet chocolate, or more or less depending how rich you like
3 tbsp raw cacao powder
1 tbsp agave nectar
1 tsp vanilla extract
500g (1 pound) blueberries
Start recipe a day before. Line a 20cm tart or cake tin with plastic wrap of foil (not baking paper as this will disintegrate when you freeze it). Blend together the walnuts and sultanas, adding the cocoa powder as you go to reach a thick, cookie dough like consistency. You may need to add a teaspoon of water or milk if it’s too crumbly. Press with your fingers into the tart tin, pushing the dough out to make an even layer on the bottom and sides of the tin. Keep in the freezer for at least 4 hours, until ready to fill.
To make the filling, blend the drained tofu with the melted chocolate until smooth. Sift the cocoa powder well, and blend in, tasting as you go to reach the desired chocolatey flavour. Blend in the agave syrup and vanilla to sweeten, adding more if it’s too bitter. Pour into the tart tin and keep in the fridge for at least an hour before serving. Top with the berries when ready to serve. Lasts well in the fridge for a day or two.