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Dairy-Free Chocolate Mousse Tart

Time 6 hr 20 min
This dairy-free chocolate mousse tart is for ALL the chocolate lovers out there. A crunchy crust made from chocolate sandwich cookies can even be made no-bake if you want to skip turning on the oven at all. Note to self: Before you start, place ½ cup of the coconut cream in the fridge to chill. This will help it whip up faster when you make the whipped coconut cream for folding into the chocolate filling.
Special Diets:
Ingredients
  • Cookie Crust
  • 25 chocolate sandwich cookies (or gluten-free chocolate sandwich cookies)
  • 1/4 cup vegan butter, melted
  • Chocolate Mousse Filling
  • 6 ounces dairy-free semisweet chocolate chips
  • 1/2 cup full-fat coconut milk, well-shaken
  • 1/4 cup tahini
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon fine sea salt
  • 1 cup coconut cream, chilled
  • Chocolate Ganache
  • 1/2 cup coconut cream
  • 4 ounces dairy-free semisweet chocolate chips
  • Topping ideas
  • 1/2 teaspoon flaky sea salt (like Maldon)
  • Fresh fruit: raspberries, blackberries, figs, strawberries, blueberries
  • 1/2 cup shredded coconut, toasted
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Exclusively for Prime members in select ZIP codes.

Method

Cookie crust: Preheat oven to 350°F. Place cookies in a food processor and pulse until the cookies have turned to fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.

Pour into a 9-inch tart pan with removable bottom (or a 9-inch pie dish) and press the mixture along the bottom and up the sides of the pan with your hands. Use a flat-bottomed measuring cup to gently tamp the crust down.

Bake until fragrant, about 10 – 12 minutes, letting it cool completely on a wire rack before proceeding. You can also skip the baking for a no-bake tart — just refrigerate the crust for 10 minutes before proceeding.

Chocolate mousse: Place chopped chocolate in a medium-sized heatproof bowl and set aside. In a small saucepan, heat the coconut milk to just below a simmer over medium heat. Immediately pour it over the chocolate and let sit for 5 minutes.

Whisk until smooth and then whisk in the tahini, maple syrup and salt. Cool to room temperature.

In a mixing bowl, beat chilled coconut cream with an electric hand mixer until stiff peaks form. Gently fold into the chocolate mixture until combined. Spoon into the prepared tart shell, smoothing out evenly. Refrigerate for 4 hours or until set.

Chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat the coconut cream in a small saucepan to just below a simmer over medium heat. Immediately pour over the chocolate and stir until smooth.

Cool to room temperature, then spread on top of the chocolate mousse.

For a salted chocolate or coconut tart, sprinkle with flaky sea salt or coconut at this point. Refrigerate for another 30 minutes or until the ganache has set.

To serve, decorate with fresh fruit or other toppings as you like. Serve chilled.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Cookie Crust
  • 25 chocolate sandwich cookies (or gluten-free chocolate sandwich cookies)
  • 1/4 cup vegan butter, melted
  • Chocolate Mousse Filling
  • 6 ounces dairy-free semisweet chocolate chips
  • 1/2 cup full-fat coconut milk, well-shaken
  • 1/4 cup tahini
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon fine sea salt
  • 1 cup coconut cream, chilled
  • Chocolate Ganache
  • 1/2 cup coconut cream
  • 4 ounces dairy-free semisweet chocolate chips
  • Topping ideas
  • 1/2 teaspoon flaky sea salt (like Maldon)
  • Fresh fruit: raspberries, blackberries, figs, strawberries, blueberries
  • 1/2 cup shredded coconut, toasted
Shop with Prime

Exclusively for Prime members in select ZIP codes.