Vegan chocolate mousse raspberry tart

Vegan chocolate mousse tart with raspberries is a no-bake and easy to make yet impressive dessert, perfect for Valentine’s. It’s almost raw and gluten-free.

BASE:
150 g / 1 cup dried dates, halved and pitted
140 g / 1 cup almonds
90 g / 1 cup rolled oats (GF certified if required)
3 tbsp cacao
¼ tsp fine sea salt
1 tbsp coconut oil, melted

FILLING:
125 g / 4.5 oz dark (70 % cacao) chocolate
90 ml / ¼ cup + 2 tbsp aquafaba / chickpea brine homemade or from a tin
90 ml / ¼ cup + 2 tbsp coconut cream (separated from full-fat coconut milk)
¼ tsp hot chilli powder, adjust to taste (optional)
240 ml / 1 cup good quality raspberry jam

DECORATION (optional):
chocolate shavings
almond flakes
mini meringue kisses (recipe here)
freeze-dried raspberries

View the full recipe at Lazy Cat Kitchen →