A rich and chocolatey autumnal dessert, this dessert combines chocolate mousse and pecan pie. A rich chocolate nutty base filled with a rich, creamy and luscious chocolate mousse all topped with pecan halves. Serve this tart with dairy-free whipped cream and extra melted chocolate. It’s a great one to make ahead for friends and family.
By Nourishing Amy
No Bake Chocolate Pecan Pie
Prep Time: 20 minutes prep + 1-2 hours chilling (or overnight)
1 cup medjool dates, pitted weight
1 cup + 2tbsp oats
1 cup pecans
¼ cup cocoa powder
2 tbsp coconut oil, melted
A pinch of salt
2¼ Divine 85% Dark Chocolate bars, chopped small
1¼ cup silken tofu (drained weight)
2 tbsp cashew or almond butter
1 cup thick plant-based yoghurt or cream cheese
⅓ cup pecan halves
Whipped vegan cream
1. Grease the sides of an 8-inch loose-bottomed round pan and line the base with parchment paper.
2. Soak the dates in boiling water for 10 minutes and then drain. Add the oats and pecans to a blender and pulse to a fine crumb. Now add in the dates, coconut oil and salt and blend to a sticky mix. Press the sticky mix into the tin, making a smooth base and working your way up the sides. Chill for 20 minutes while you make the filling.
3. For the filling: melt the chocolate and allow to cool for 5 minutes. Into a blender, add the tofu, cashew or almond butter, yogurt and the melted chocolate. Blend until really smooth.
4. Pour the filling into the tart base (it may be thick) and spread out evenly. Arrange the pecan halves on top and chill for 1-2 hours. If the filling was runnier going in (because the yogurt was runnier) then allow up to 4-6 hours (or overnight) to set).
5. When ready to serve, remove from the tin, slice into pieces and served with melted chocolate and whipped cream.
6. Keep the tart covered well, in the fridge for 3-5 days or in the freezer for up to 1 month and allow to defrost at room temperature and enjoy.