Name: No-bake chocolate mousse tart
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 serving
Cuisine: European
Ingredients: 150 Gramm Walnut kernels; 125 Gramm Almonds; 160 Gramm Dates (soaked for 15 minutes & roughly chopped); 50 Gramm tender oat flakes; 30 Gramm melted coconut oil; 1 Teelöffel Cocoa powder (for the base); 1 Prise(n) Salt (for the base); 300 Gramm dark vegan chocolate; 800 Gramm Silken tofu; 120 Gramm Cashew coffee cream; 60 Milliliter Maple syrup; 1 Teelöffel Cocoa powder (for the cream); 1 Teelöffel Vanilla extract; 1 Teelöffel Salt (for the cream); 75 Gramm Power nut mix (for the topping); 15 Gramm Freeze-dried berries (for the topping)

SchokoTarte

is one of those desserts that simply always works: for Sunday coffee, as a gift, after a good meal,

or quite honestly: spooned straight from the fridge in secret.

😌

Creamy chocolate, fine nuts and natural sweetness - sometimes that's all you need for a real moment of indulgence.

Celkový čas:
30 Min
Doba přípravy:
15 Min
Doba vaření:
15 Min
Porce:
10

Ingredience

150 g Vlašské ořechy
125 g Mandle
160 g Dates (soaked for 15 minutes & roughly chopped)
50 g tender oat flakes
30 g melted coconut oil
1 ČL Cocoa powder (for the base)
1 Špetka Salt (for the base)
300 g dark vegan chocolate
800 g Silken tofu
120 g Kešu-kávový krém
60 ml Maple syrup
1 ČL Cocoa powder (for the cream)
1 ČL Vanilla extract
1 ČL Salt (for the cream)
75 g Power nut mix (for the topping)
15 g Freeze-dried berries (for the topping)

Vhodné pro:

veganské

Preparation

Place the walnut kernels and almonds in a powerful blender and finely chop. Set aside.
Add the dates, rolled oats, coconut oil, cocoa powder and salt to the blender and blend until smooth and sticky. Add the nuts again and mix well.
Pour the mixture into the lightly greased tart tin (Ø 22-24 cm) and press the base and sides firmly into place. Place in the fridge.
Melt the chocolate carefully over a bain-marie or in the microwave.
Blend the silken tofu, cashew coffee cream, maple syrup, cocoa powder, vanilla and salt until creamy.
Incorporate the melted chocolate and blend until smooth. Pour the cream onto the chilled base and smooth out. Chill for at least 3-4 hours (or overnight).
Top the tart with chopped nuts from the power nut mix and freeze-dried berries just before serving.

Kirsten Ingeneeger

29.01.2026

v #Recepty