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.
By Nourishing Amy
Chocolate Strawberry Mousse Tart
Prep Time: 20 minutes prep
Serves: 10-12 People
Ingredients
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
Method
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.
