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By Nourishing Amy

Chocolate Strawberry Mousse Tart

timerPrep Time: 20 minutes prep

groupsServes: 10-12 People

A dark chocolatey biscuit base topped with strawberry jam and a luscious Salted Himalayan Dark Chocolate mousse filling. This Chocolate Strawberry Mousse Tart is perfect for Mother’s Day or for sharing with loved ones and it’s naturally no-bake, vegan, dairy-free and gluten-free. It’s great to make ahead of time and serve with coconut cream and more berries.


For the Base

320g chocolate sandwich cookies

80g vegan butter

For the Filling

100g strawberry jam

180g Pink Himalayan Salted Dark Chocolate

200g vegan cream cheese

150g silken tofu

10g cocoa powder

60ml maple syrup

½ tsp vanilla essence

For the Topping

150g whipped coconut (or other dairy-free) cream

Fresh strawberries

Crushed pistachios


Step 1

Line and grease the base of an 8-inch loose-bottomed round tin with parchment paper.

Step 2

For the base: blitz the cookies to a fine crumb. Melt the butter and then stir together until the mix resembles wet sand. Press the mixture into the tin and shape into a tart case, working your way up the sides. Press down firmly to make a compact base.

Step 3

Spread the jam all over the base and chill in the fridge while you continue.

Step 4

Step 5

For the chocolate: chop the chocolate really small and melt until glossy. Reserve 30g of the chocolate and pour this into heart-shaped (or other shaped) moulds. Chill in the fridge to set (these are for decoration).

Step 6

For the filling: pour the 150g melted chocolate into a food processor with the cream cheese, silken tofu, cocoa powder, maple syrup and vanilla. Blend until really smooth, scraping down the sides as necessary.

Made using Divine 60% Dark Chocolate with Pink Himalayan Salt

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