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Vegan Salted Chocolate Mousse Tart

This tart is totally vegan and so heavenly with the lightest, creamiest chocolate filling and a crispy biscuit base. It requries no baking and is SO easy to make I promise - literally everything just gets blended. Everyone vegan or not will LOVE this. Pair it with whatever seasonal fruit you like.


Biscuit base:

250g ginger biscuits

1 tbsp cocoa powder

60g coconut oil


Chocolate mousse filling:

1 ½ cups (255g) dark vegan chocolate, roughly chopped

600g silken tofu, drained

100ml maple syrup

2 tablespoons cocoa powder


To finish:

150g fresh strawberries or any seasonal fruit to serve

¼ tsp sea salt flakes



1.    Place the biscuits in a food processor and process to a fine crumb. Melt the coconut oil and add to the processor, until the mix starts to stick and come together. Transfer to the base of a 22cm tart tin and press into the base and sides. Leave to set in the fridge while you prepare the filling.

2.    Melt the chocolate in a heatproof bowl over a pan of simmering water. Place the tofu, maple syrup and cocoa powder in a blender or food processor. Pour in the chocolate and blend until everything is smooth and creamy.

3.    Pour the filling into the prepared tart case and smooth the top with the back of a spoon. Leave to set in the fridge for 4 hours or overnight until set.

4.    Halve the strawberries and arrange on top. Sprinkle over the sea salt flakes just before serving.

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