Vegan Chocolate mousse Tart with figs
No-bake tart with creamy chocolate mousse, fresh figs and crunchy walnuts. Easy and quick to prepare!
Why you should try this recipe:
- vegan, lactose-free, gluten-free
- No-bake: no baking in the oven
- crunchy crust with a creamy mousse
- prepared quickly and with simple ingredients
- combines aromatic ingredients from autumn
- exchange the figs for other fruits if desired
The perfect autumn tart
- Figs add freshness and fruity aromas to the tart. Their season is from beginning of september to end of october. I have a large fig tree in the garden, which provides me very generously with its sweet fruits.
- Walnuts are used on one hand in the crust for the crunch and on the other hand as topping. The nuts fall from the tree in autumn and are durable for years.
- Chocolate fits perfectly with the fruity figs and the crispy crust. I always use bittersweet chocolate in my recipes because it is vegan and it tastes amazing.
Step by step video
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan Chocolate mousse tart with figs
No-bake tart with creamy chocolate mousse, fresh figs and crunchy walnuts. Easy and quick to prepare!
Ingredients
- 75 g rolled oats
- 100 g walnuts or almonds
- 80 g dates
- 100 g coconut oil melted
- 150 g bittersweet chocolate
- 2 tbsp sugar
- 400 g silken tofu
- 1 pinch of salt
- vanilla
- ½ tsp lemon zest
- 6 tbsp juice, rum or water
- ½ tsp agar agar
Instructions
- Add the rolled oats, walnuts, dates and melted coconut oil to a blender and blend everything until a sticky mixture is formed. Place some foil on the tart form and press the crust with your hands into the pan and about 4 cm high onto the side. Let the crust cool in the fridge.
- Melt the chocolate with the sugar in a water bath.
- Add the silk tofu, salt, vanilla and lemon zest into the mixer and mix everything creamy. Add the chocolate.
- Mix the agar agar with the fruit juice and let the mixture boil for 2 minutes, then stir quickly with a whisk into the chocolate mousse. Fill the mousse in the tart pan and let everything rest in the fridge for 2 hours.
- Cut the figs into any shape and top the chilled chocolate cake with the figs and some walnuts.
More vegan no-bake tarts:
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