If raspberries and chocolate are among your favorites, this recipe is for you then! These no-bake raspberry chocolate mousse tarts are so smooth and creamy and they perfectly combine the intense chocolate flavor with raspberries sweetness.
Since baking is not required, they’re simple to make. Plus, they’re vegan, sugar free and gluten free.
Raspberry chocolate mousse tart ingredients
In this paragraph you’ll find general information about necessary ingredients, their role and possible substitutes. Details about quantities and step-by-step-preparation can be found in the recipe card at the end of the article.
For the crust, I used a mix of almond flour, buckwheat flour and cocoa powder. No worries, you can use buckwheat flour in no-bake desserts. For a more intense flavor, you can use roasted buckwheat flour. You can buy it or you can roast it yourself at home. Just put it in a baking tray lined with parchment paper and bake at 190° C for 10-12 minutes. Or substitute with oat flour.
To add structure to the crust, I used coconut oil. And my choice of sweetener was rice syrup as it’s thicker comparing to other liquid sweeteners and it better “glues” together the rest of the ingredients.
For the raspberry jam, I used chia seeds and rice syrup. And raspberries, of course! Both fresh and frozen raspberries work well.
To make the chocolate mousse, I used avocado, cocoa powder and cocoa butter. You can sub cocoa powder with carob. And I chose maple syrup this time for the flavor it gives to this mousse.
How to make no-bake raspberry chocolate mousse tarts
Since the raspberry jam needs some time to cool, I recommend this to be the first step in the recipe.
Place all jam ingredients into a small saucepan and bring to a boiling point. Simmer over low heat for 10 minutes. Be sure to stir from time to time. Turn off the heat when the jam thickens and set aside to cool.
Next, place all crust ingredients into a bowl and combine well. You’ll get a sticky crumbly dough.
I used 4 small tart pans of 12 cm in diameter and 2,5 cm height. You can opt for a 22 cm tart pan. If using 4 pans, divide the dough into 4 equal parts and place into the small pans. Press well on the bottom and sides so you get a compact crust. If you’re not using removable bottom pans, place a parchment paper stripe on the bottom of each pan before adding the dough (see the image below). This will help removing the tarts easier.
Place the crust into the fridge for 15-20 minutes.
Meanwhile, blend together all mousse ingredients until smooth and creamy. Make sure you melt the cocoa butter before adding it into the blender.
Remove the pans from the fridge and spread a thin raspberry jam layer in the bottom of the crusts. Then add a thick avocado chocolate mousse layer.
Decorate the tarts as you wish with raspberries, chocolate and / or cocoa nibs. Then allow them to set in the freezer for 2 hours.
Other no-bake vegan dessert recipes
- No-bake vegan chocolate pie with silken tofu
- No-bake avocado lime tart – sugar free & gluten free
- No-bake vegan strawberry tart – sugar free & gluten free
- No-bake vegan cheesecake with berry topping – sugar free & gluten free
- Peanut butter buckwheat puff bars
If you like this no-bake raspberry chocolate mousse tart recipe, please rate it or leave a comment below. And, if you prepare a vegan raspberry chocolate tart using my recipe, you can share a photo and tag Choose Tasty either on Instagram (#choose_tasty) or on Facebook (#choosetasty). I’d love to see your creations.
No-bake Raspberry Chocolate Mousse Tarts
- 4 x 12 cm Ø tart pans
Raspberry jam ingredients
- 150 g raspberries
- 40 g rice syrup
- 1 tbsp chia seeds
- 120 g almond flour
- 75 g buckwheat flour or oat flour
- 25 g cocoa powder
- ⅕ tsp salt
- 50 g melted coconut oil
- 50 g rice syrup
Chocolate mousse ingredients
- 200 g avocado flesh
- 50 g cocoa powder
- 30 g melted cocoa butter
- 120 g maple syrup
- Place all jam ingredients into a small saucepan and simmer over low heat for 8-10 minutes, until it thickens; stir from time to time; when done, set aside and allow to cool completely;
- Place all crust ingredients into a bowl and stir to combine; you'll get a sticky crumbly dough;
- Divide the dough into 4 equal parts and spread into an even layer in each tart pan; press well down the bottom and up the sides to get compact crusts; place the pans into the fridge for 15-20 minutes;
- Blend all chocolate mousse ingredients into a smooth creamy paste;
- Remove the crusts from the fridge and spread a thin raspberry jam layer on the bottom of each tart; then add a generous chocolate avocado mousse layer on top of each tart;
- Decorate the tarts as you wish with raspberries and other fruits and place into the freezer for about 2 hours to set.