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Vegan Triple Chocolate Tart with Date crust

Vegan Triple Chocolate Tart with Date Crust

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Prep Time 25 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American, French
Servings 10

Equipment

  • Food Processor or High-Speed Blender Essential for making a smooth crust and mousse.
  • 9-inch Tart Pan with Removable Bottom Ideal for presentation and easy serving. A springform pan also works.
  • Microwave or Double Boiler To melt the chocolate gently without burning.
  • Spatula For smoothing out layers cleanly.
  • Mixing bowls One or two will do for the various components.

Ingredients
  

For the Date Crust

  • 1 ½ cups Medjool dates pitted
  • 1 cup raw almonds or walnuts
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon coconut oil
  • Pinch of sea salt

For the Chocolate Ganache Layer

  • 1 cup dairy-free dark chocolate chips or chopped dark chocolate
  • ½ cup full-fat canned coconut milk
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

For the Chocolate Mousse Topping

  • 1 ½ cups silken tofu drained
  • ½ cup dairy-free chocolate chips melted
  • 3 tablespoons maple syrup
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon espresso powder optional, but enhances chocolate flavor
  • ½ teaspoon vanilla extract

Optional Decorations

  • Vegan chocolate shavings
  • Fresh raspberries or strawberries
  • Edible gold leaf or crushed pistachios
  • Mini chocolate tarts made from leftover crust and filling
  • Coconut whipped cream

Instructions
 

Make the Date Crust

  1. In a food processor, combine the dates and almonds. Pulse until crumbly and sticky. Add cocoa powder, coconut oil, and a pinch of salt, and process until the mixture holds together when pressed.
  2. Press this mixture firmly into the bottom and up the sides of your tart pan. Use the back of a spoon or the bottom of a glass to make it even. Set it in the fridge while you make the filling.

Prepare the Chocolate Ganache Layer

  1. Heat the coconut milk until just simmering. Pour it over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until silky smooth. Stir in vanilla and a pinch of salt.
  2. Pour the ganache into the chilled crust and spread evenly. Chill in the refrigerator for 30–45 minutes until slightly firm.

Make the Chocolate Mousse Layer

  1. Melt the chocolate chips and set aside to cool slightly. In a blender, combine the silken tofu, maple syrup, cocoa powder, vanilla, espresso powder, and melted chocolate. Blend until ultra-smooth and creamy.
  2. Pour the mousse over the firm ganache layer and smooth the top. Chill the entire tart for at least 2 hours or until fully set.

Decorate the Tart

  1. Before serving, get creative with chocolate tart decoration! Add fresh berries, a dusting of cocoa powder, chocolate curls, or crushed nuts. If you're going for a luxurious look, a drizzle of melted vegan Nutella-style spread or a sprinkle of edible gold can make this feel like a chocolate caramel tart.