Holiday Vegan Chocolate Tarts
Looking for a quick, simple and chocolate rich recipe for the holidays? Well, look no further! These Holiday Vegan Chocolate Tarts are going to be your Christmas miracle of 2018.
There are so many reasons why I love this vegan chocolate tart recipe. Especially for the holidays! It’s a quick and easy recipe that’s chocolate rich! And it’s entirely vegan and gluten-free. This one is a definite crowd pleaser among guests, whether they are picky eaters, or have certain diet restrictions. It’s so popular in fact that it’s become my go-to dessert to serve whenever we have company.
The crust is made from cocoa, almonds and oats. Pulsed in a food processor until dough-like, and then pushed into round tart tins. Then baked in the oven for 10-15 minutes until crisp and golden. This crust in phenomenal! The flavours are a perfect blend of chocolatey, nutty, sweet and salt. And the crispness is a beautiful contrast to the silky smooth chocolate mousse filling. Baking is not entirely necessary, however. If you don’t have time, or really like raw desserts than you could push the dough into the tart tins and keep them raw. Similar to my Raw Chocolate Tarts with Coyo Filling. But, I prefer them baked in this recipe.
For the filling, I’ve scooped these tarts full with my Vegan Chocolate Mousse! It is a dreamy, creamy and thick vegan mousse that has become so popular in my household. Using a food processor again I’ve combined melted dark chocolate, silken tofu, maple syrup, cacao powder, rum (optional) and vanilla. The outcome is a velvety, silky smooth, and chocolate rich mousse.
Now, let me call out the big elephant in the room… Yes, this recipe calls for tofu! I know this might sound strange or intimidating, but trust me… Silken tofu is the key ingredient to getting a super smooth and creamy mousse! It’s going to be your dependable bff for an easy and killer chocolate mousse any time you need.
The reason silken tofu is so accountable is because of it’s texture and flavour. Silken tofu is super soft and smooth in texture making it perfect for blending. It has an extremely mild taste (if any), so it effortlessly takes on the flavours from the rich chocolate and sweet maple syrup.
I know that often tofu gets a bad rap for being strange, and even unhealthy. When people hear the word tofu it reverts back to soy, which has gotten a reputation for something to be avoided. Trust me, I have my trepidations about soy as well. But tofu does not need to be lumped into the same boat. Tofu is fermented soy, which is a very healthy way to consume it. But the key is in the sourcing. I like to buy my tofu with the organic certified and non GMO labels. You can rest assured this is the best quality tofu on the market, completely delicious and good for you. And I’m telling you, one bite of this vegan chocolate mousse and you are going to be a tofu convert until the end of time.
Suffice to say, I could eat this chocolate mousse right out of the blender with just a spoon (or two). And believe me, it wouldn’t be the first time. But it’s worth the extra step to making my chocolate tart crusts. The combo of crispy tart and silky mousse is truly a match made in heaven. To make it even more gourmet, try sprinkling the tarts with a bit of fresh thyme. It brings a lovely earthiness to the dessert, and looks even more festive with its green hue.
I do hope that you’ll give this Holiday Vegan Chocolate Tart recipe a try. You can’t go wrong with serving a little chocolate dessert at Christmas, amirite? It’s on my list of top five recipes to create at gatherings because it’s simple to make and always a huge crowd pleaser. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Total Time | 45 minutes |
| Servings |
4 tarts
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- 1 bar (100g) dark chocolate 70% or higher
- 1 tsp coconut oil
- 1 package (400g) organic silken tofu
- 3 tbsp (45 ml) maple syrup
- 2 tbsp cacao powder
- 1 tbsp (15 ml) dark rum (optional)
- 1/2 tsp (2.5 ml) vanilla extract
- 1/4 tsp sea salt
- fresh thyme optional for topping
- chopped almonds, optional for topping
- 1 1/4 cup (115g) gluten-free oats
- 3/4 cups (140g) almonds
- 1/3 cup (80 ml) coconut oil melted
- 1/4 cup (60ml) maple syrup
- 2 tbsp cacao powder
- 3/4 tsp salt
- 1/4 cup (60ml) maple syrup
- 2 tbsp cacao powder
- 3/4 tsp salt
Ingredients
Chocolate Mousse Filling
Chocolate Almond Crust
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Rate this recipe!
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- Begin by making your Chocolate Mousse: Add 2 inches water to a small saucepan and bring to simmer. Place a heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the simmering water. Add dark chocolate and coconut oil to the bowl and stir gently until melted and combined.
- In your food processor add silken tofu, melted chocolate, maple syrup, cocoa powder, rum, vanilla, and sea salt. Blend until completely smooth and combined. Place in fridge to chill.
- Next, toss oats and almonds into cleaned food processor and blend until finely ground (1 minute). In a saucepan melt coconut oil on medium-high heat, add maple syrup, cocoa powder, and salt, stir to combine. Pour liquid mixture over oats and almonds and blend until dough-like in texture (3-5 minutes).
- Create your tart shells by pressing the dough mixture into the bottom of the tart pans and up the sides, to be about 1/2 cm in thickness. (I used four, 4-inch tart pans with removable bottoms, but you can modify the size and number of tarts depending on what you have).
- Turn oven to 350F/175C and bake tart shells for 15 minutes, or until golden and browned. Remove from oven and let cool completely before popping them out of the pans (20 minutes).
- Scoop chocolate mouse filling into tart shells. Optional to top with fresh thyme and chopped almonds.
Mousse and tarts can be made ahead. Store separately and assemble just before serving to ensure tart remains crisp.
Chocolate Tarts will keep in fridge for up to one week.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE
