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No-Bake Mini Chocolate Tart with Raspberry Jam and Hazelnut Crust Recipe

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★★★★★

5 from 96 reviews

This No-Bake Mini Chocolate Tart combines a crunchy hazelnut and cacao base with a luscious raspberry jam center and smooth silken tofu chocolate mousse topping. Perfect for a decadent yet healthy dessert, it requires no baking and is ideal for preparing ahead of time and serving chilled.

Ingredients

Scale

Raspberry Jam

  • 4 fresh raspberries
  • ½ tsp chia seeds
  • 1 tbsp water

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)

For Serving

  • 1 cup fresh raspberries
  • ½ tsp powdered sugar (optional)

Instructions

  1. Make the raspberry jam: In a small bowl, mash the 4 raspberries with a fork until broken down. Stir in the chia seeds and water, then set aside for 10 minutes to allow the mixture to thicken into a jam-like consistency.
  2. Prepare the base: Add the raw hazelnuts, pitted Medjool dates, almond meal, and raw cacao powder to a food processor. Blend until the mixture becomes sticky and holds together when pressed between your fingers.
  3. Form the tart base: Line a small cake pan with baking paper. Press the nut and date mixture firmly into the bottom of the pan. Use the back of a spoon to create a shallow indent about half an inch deep in the center, which will hold the raspberry jam.
  4. Add the raspberry jam: Spoon the thickened raspberry jam into the indent in the base and spread it out gently, ensuring a thin layer occupies just the central portion and does not spread to the edges.
  5. Melt the chocolate: Place the dark chocolate in a heatproof bowl. Melt it in the microwave in 30-second intervals, stirring between each interval to prevent burning, until fully melted and smooth.
  6. Blend the chocolate mousse: In a small blender or food processor, combine the silken tofu, brewed coffee, maple syrup, and melted chocolate. Blend until the mixture is completely smooth and velvety.
  7. Assemble the tart: Pour the chocolate mousse over the base and raspberry jam, smoothing the top evenly with a spatula or the back of a spoon.
  8. Chill: Refrigerate the tart for at least 6 hours, or preferably overnight, to allow it to set properly and for flavors to meld.
  9. Finish and serve: Just before serving, top the tart with fresh raspberries and dust lightly with powdered sugar if desired for a decorative and flavorful finish.

Notes

  • Use high-quality dark chocolate with 85% cacao for the best rich flavor and to keep the dessert lower in sugar.
  • Silken tofu is essential for a smooth mousse texture and adds protein while keeping the dessert dairy-free.
  • The dessert should be kept refrigerated until serving to maintain firm texture.
  • Raspberry jam can be prepared a day ahead and kept refrigerated to save time.
  • For a nut-free version, substitute the hazelnuts and almond meal with seeds like pumpkin or sunflower, and ensure dates are fresh and sticky.

Keywords: No-bake tart, chocolate mousse, raspberry jam, vegan dessert, healthy dessert, raw hazelnuts, silken tofu mousse

Find it online: https://cheframiflavor.com/no-bake-mini-chocolate-tart-with-raspberry-jam-and-hazelnut-crust-recipe/