Brownie chocolate base
- 2 cups pecans
- ¼ cup nut butter (I used peanut butter)
- 12 pitted Medjool dates
- Pinch of salt
- ½ cup cacao powder
Raspberry chia jam
- ⅔ cups frozen raspberries, defrosted
- 2 tablespoons chia seeds
- Dash of maple syrup
Chocolate mousse filling
- 2 cups silken tofu
- 1 cup chopped dairy-free chocolate
- ½ cup canned coconut cream (see notes)
- ½ cup maple syrup
- ½ - ¾ cup cacao powder (depending on how strong you want it to taste)
- Dash of vanilla bean powder
- 2 cups of berries
- Handful of chopped pistachios
- Whatever else you like!
- For the tart case, add the pecans to a food processor and process until it forms coarse crumbs.
- Add the remaining base ingredients and process until it comes together and can be pinched. Press mixture into a lined tart tin (I used a 20cm wide and 4cm high tart tin. If you don't have one that deep, use a slightly bigger tart tin)
- For the raspberry chia jam, add all ingredients to a small bowl and mash with the back of a fork until raspberries have broken down. Mix until combined then set aside.
- For the filling, gently melt the chocolate in a small saucepan or a double boiler.
- Add all filling ingredients to a food processor and process until as smooth as possible
- Spread the chia jam along the bottom and sides of the tart case.
- Pour the chocolate mousse over jam and smooth the top.
- Decorate tart with berries and whatever else you might like
- Set aside the tart in the fridge for 4 hours or until set
Make sure you get canned coconut cream which has no additives like guar gum. If you're in a warm location, put the can in the fridge for at least 4 hours and only use the thick layer of coconut cream which sits at the top of the can.