Raw Chocolate Mousse Tart

By Chef: Natalia Vanthienen
Posted: December 28, 2015


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Suppose you were on a deserted island and could only bring ONE dessert…it might have to be this one. A dessert like this is perfect to end a dinner: chocolatey, sweet but not too much, melting in the mouth – all the while being free of dairy, gluten, and refined sugar. New Years Eve dessert perhaps?


  • 1 cup walnuts
  • 1 cup dried pums
  • 2 TbSp carob/cocoa powder
  • a little bit of water, if needed
Chocolate Cream
  • 6 Tbs chia seeds
  • 1/2 cup water
  • 170 gr unsweetened raw cacao paste, melted
  • 2 Tbs lucuma powder
  • 2 Tbs carob
  • 1 tsp vanilla powder
  • 2 Tbs Tahini
  • 10 dates
  • 2 cups almond milk


  1. Process the walnuts and the plums in a mixer until finely chopped.
  2. Add the rest of the ingredients and mix well. Press the mixture into the bottom of a mold lined with parchment paper, and set aside in the fridge.
To make the cream
  1. Mix the chia seeds and the water. Will thicken in about 10 min.
  2. Using a high blender, mix all the ingredients + the chia seeds until you get a smooth cream. Pour it over the base and decorate. Let the tart in the fridge to set for some hours or overnight.