A rich and creamy vegan chocolate mousse tart with a slight chili and cinnamon kick. This recipe is dairy-free, gluten & grain-free (naturally), refined sugar-free, and uses no added oils. Can easily be made raw by using a raw liquid sweetener of your choice and cacao powder.
- ¾ cup raw cashews, pre-soaked and strained*
- 1 cup coconut cream**
- 6 tbsp maple syrup
- 3 tbsp cocoa powder
- 1 tsp pure vanilla extract
- 1 tsp chili powder (or more to taste)
- ½ tsp cinnamon
- ⅜ tsp salt
- Process all crust ingredients in a food processor to combine into a fine sticky crumble. Transfer to a 7″ tart pan with a removable bottom (or a parchment-lined dish of a similar size) and shape into a thin crust along the base and edges. Freeze while working on next step.
- Blend all mousse ingredients in a high power blender until completely smooth. Transfer the mousse filling into the prepared crust and smooth out the top. Tap the pan on the counter lightly to release some air bubbles and flatten the mixture.
- Sprinkle with desired toppings (if using).
- Refrigerate the pie overnight or freeze for a few hours to set. Enjoy! Keep the pie chilled until serving time.***
*To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**The coconut cream used in this recipe is the firm white stuff gathered at the top of chilled cans of full-fat coconut milk. You’ll need to chill the cans in an upright position overnight for the cream to separate from the water and surface up to the top. For this recipe I used cream from just under 2 cans of of Thai Kitchen’s 400 ml cans. Reserve the remaining water for other uses, only use the firm white cream for the mousse.
***This tart can be kept refrigerated or frozen. Note that as this recipe uses no additional oils it’s of a slightly softer consistency, so keep refrigerated just until serving (to avoid having it melt too fast) for the best texture. Or alternatively keep it frozen and thaw out lightly (10-15 mins) and enjoy.