No-Bake Mini Chocolate Tart

These no-bake mini chocolate tarts are rich, creamy, and surprisingly simple to make. With a hazelnut-cacao crust, a quick raspberry chia jam, and a silky chocolate tofu mousse, they are nourishing, indulgent, and perfect for make-ahead desserts.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

Chill Time4

TOTAL TIME4 20

Servings 4

Course Dessert

Cuisine American-Inspired

Keyword chia seeds, chocolate, chocolate raspberry dessert, dairy-free dessert, dates, easy dinner party dessert, gluten-free dessert, hazelnut cacao crust, make-ahead dessert, maple syrup, mini chocolate tarts, no-bake chocolate tart, plant-based dessert, raspberries, raspberry chia jam, silken tofu chocolate mousse, tofu, Valentine's Day dessert, vegan chocolate tart

Ingredients

Quick raspberry jam

4 fresh raspberries
½ tsp chia seeds
1 tbsp water

Hazelnut cacao base

⅓ cup raw hazelnuts
4 Medjool dates pitted
⅓ cup almond meal
1 tbsp raw cacao powder

Chocolate mousse

3.5 oz silken tofu
1 tbsp brewed coffee decaf if preferred
1 tbsp maple syrup
1.6 oz dark chocolate 85% preferred, chips or roughly chopped

Toppings

1 cup fresh raspberries
½ tsp powdered sugar optional

Instructions

Make the raspberry jam: In a small bowl, mash the 4 raspberries with a fork. Stir in chia seeds and water. Set aside for 10 minutes to thicken.
Make the base: Add hazelnuts, dates, almond meal, and cacao to a food processor, then blend until the mixture sticks together when pressed between your fingers.
Line a small cake pan with baking paper. Press the mixture firmly into the bottom. Use the back of a spoon to create a shallow indent in the center (about 1/2 inch deep). This is just to make room for the raspberry jam, not all the way down to the base.
Add the raspberry jam: Spoon the raspberry jam into the shallow indent, and spread it out gently. You want a thin layer of jam in the center, not all the way to the edges.
Melt the chocolate: Add chocolate to a heatproof bowl. Melt in the microwave in 30-second intervals until melted, stirring in between to avoid burning.
Blend the mousse: In a small blender or small food processor, blend silken tofu, coffee, maple syrup, and melted chocolate until completely smooth.
Assemble: Top the base with the chocolate mousse. Smooth the top.
Chill: Refrigerate for at least 6 hours, preferably overnight.
Finish and serve: Top with fresh raspberries and a light dusting of powdered sugar if using.

Nutritional Information - Per Serving