Holiday Chocolate Tarts
Velvety, smooth, rich and creamy chocolate tarts on a chocolate oaty-almond crust. A dream dessert for chocolate lovers.
Servings Prep Time
4tarts 30minutes
Cook Time Total Time
15 minutes 45minutes
Servings Prep Time
4tarts 30minutes
Cook Time Total Time
15 minutes 45minutes
Ingredients
Chocolate Mousse Filling
  • 1bar (100g) dark chocolate70% or higher
  • 1tsp coconut oil
  • 1package (400g) organic silken tofu
  • 3tbsp (45 ml) maple syrup
  • 2tbsp cacao powder
  • 1tbsp (15 ml) dark rum(optional)
  • 1/2tsp (2.5 ml) vanilla extract
  • 1/4tsp sea salt
  • fresh thymeoptional for topping
  • chopped almonds,optional for topping
Chocolate Almond Crust
  • 1 1/4cup (115g) gluten-free oats
  • 3/4cups (140g) almonds
  • 1/3cup (80 ml) coconut oilmelted
  • 1/4cup (60ml) maple syrup
  • 2tbsp cacao powder
  • 3/4tsp salt
  • 1/4cup (60ml) maple syrup
  • 2tbsp cacao powder
  • 3/4tsp salt
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. 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).
  6. Scoop chocolate mouse filling into tart shells. Optional to top with fresh thyme and chopped almonds.
Recipe Notes

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.