Serves: 6-8


Brownie chocolate base

  • 2 cups pecans
  • ¼ cup nut butter (I used peanut butter)
  • 12 pitted Medjool dates
  • Pinch of salt
  • ½ cup cacao powder

Raspberry chia jam

  • ⅔ cups frozen raspberries, defrosted
  • 2 tablespoons chia seeds
  • Dash of maple syrup

Chocolate mousse filling

  • 2 cups silken tofu
  • 1 cup chopped dairy-free chocolate
  • ½ cup canned coconut cream (see notes)
  • ½ cup maple syrup
  • ½ – ¾ cup cacao powder (depending on how strong you want it to taste)
  • Dash of vanilla bean powder


  • 2 cups of berries
  • Handful of chopped pistachios
  • Whatever else you like!


  1. For the tart case, add the pecans to a food processor and process until it forms coarse crumbs.
  2. Add the remaining base ingredients and process until it comes together and can be pinched. Press mixture into a lined tart tin (I used a 20cm wide and 4cm high tart tin. If you don’t have one that deep, use a slightly bigger tart tin)
  3. For the raspberry chia jam, add all ingredients to a small bowl and mash with the back of a fork until raspberries have broken down. Mix until combined then set aside.
  4. For the filling, gently melt the chocolate in a small saucepan or a double boiler.
  5. Add all filling ingredients to a food processor and process until as smooth as possible
  6. Spread the chia jam along the bottom and sides of the tart case.
  7. Pour the chocolate mousse over jam and smooth the top.
  8. Decorate tart with berries and whatever else you might like
  9. Set aside the tart in the fridge for 4 hours or until set


Make sure you get canned coconut cream which has no additives like guar gum. If you’re in a warm location, put the can in the fridge for at least 4 hours and only use the thick layer of coconut cream which sits at the top of the can.