Thursday, 1 August 2013

Raspberry Chocolate Mousse Raw Vegan Tart

Raspberry Chocolate Mousse Raw Vegan Tart

Raspberries and chocolate, a dreamy combination of sweet and tart. My family is down to the last few raspberries from our trip to Krause Berry Farms so I took the opportunity to incorporate them into some kind of chocolate dessert. This recipe is a no bake, super easy, and uses minimal equipment. It's a tart that looks extravagant enough to bring to a dinner party. No one has to know it is vegan and can also raw!

Raspberry Chocolate Mousse Raw Vegan Tart

I managed to put this tart together in one hour, the pressing in of the crust taking most of that time. It sat in my fridge while my mom took us grocery shopping for our upcoming 'glamping' (glamorous camping) trip. By the time we returned home with an entire cooler of food for the barbeque, I was hungry and ready for a sweet snack. So hungry that I forgot to sift icing sugar over the tart to make it prettier. All that was on my mind was "photograph then eat". Oops~ Natural animal instincts, okay?

The vegan mousse is quite impressive. If made with a stronger machine like a Vitamix, the texture could become a lot smoother. My 'antique' food processor did an okay job but I could still feel a few clumps of mac nuts. I was so surprised as to how airy and light the mousse is! Looks like real mousse and feels like it. It's amazing what nuts can turn into whether it be a custard for Nanaimo Bars or a crust for a Banana Cream Pie, nuts are a healthy and satisfying alternative to highly processed store-bought food with zero nutrition and who-knows-what in it. Plus, it's been loving made with your own hands and effort~

Raspberry Chocolate Mousse Raw Vegan Tart
Next time I make a this tart, I'll have to either make the sides shorter or double the mousse filling. The final product will look more 'normal' and less like a boat (as my mom described it as). But aesthetics aside, this is absolutely delicious. I couldn't stop eating after one slice and helped myself to another. The chewy and naturally sweet crust is just as good eaten alone. This wetter version of the crust used in my Nanaimo Bars holds its shape a lot better and doesn't crumble at all. I can imagine it working beautifully in mini individual tarts.

The overall tart is very lightly sweet with no refined sugars whatsoever. Most Asians prefer less-sweet desserts so this tart suits those with that preference. As for myself, I would probably add a tad bit more honey and cocoa into the mousse to give the dessert a more robust flavour. I mean, if you're going to eat dessert it might as well be one that truly satisfies your craving for glucose. 

When in a rush and need a delicious and nutritious dessert, try making this Raspberry Chocolate Mousse Tart! It won't disappoint any taste buds ;)

Click below for the recipe

Raspberry Chocolate Mousse Raw Vegan Tart
Yield: 1 9-inch loaf pan 

Crust (a wetter version of my Vegan Nutty Nanaimo Bars crust)
  • 1 cup almonds*
  • ¼ cup unsweetened medium shredded coconut
  • ¼ cup cocoa powder
  • A few grinds of Himalayan pink sea salt
  • 6 medool dates, soaked for at least half hour 

Chocolate Mousse (adapted from Tasty Kitchen Blog)
  • 1 cup macadamia nuts, soaked overnight
  • 2 tbsp honey**
  • 1 heaping tbsp coconut oil, melted
  • ½ tsp vanilla
  • 2 tbsp cocoa powder***
  • Scant ½ water

  • Fresh raspberries
  • Icing sugar and/or chocolate shavings, optional

  1. If not using a tart pan with a removable bottom, line pan with parchment paper for easy removal.
  2. Combine almonds, shredded coconut, cocoa powder, and salt in a food processor and process until finely ground. Add dates and pulse until mixture clumps into a mold-able consistency.
  3. Dump crust dough into pan and press into an even layer and 1 inch up the sides of the pan. Refrigerate while making mousse.
  4. Without washing the food processor, combine all mousse ingredients and process until completely smooth.
  5. Spread mousse evenly into tart shell and top with raspberries. Refrigerate covered for at least 1 hour for mousse to thicken.
  6. Dust icing sugar or chocolate shavings over top of tart for additional decoration and slice with a sharp knife to serve.

*For those not following a raw diet, toast almonds to enhance flavour
**Strict vegans can substitute honey with agave nectar; add more for a sweeter product as using only 2 tbsp wasn't very sweet.
***Increase amount to 3 tbsp or more for a stronger chocolate flavour

Love from Coconut Crumpet's Corner ♡

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