For the Chocolate Crust:
- 1 cup all-purpose flour
- 3/4 cup confectioner's sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 2/3 cup refined coconut oil
- 1 tbsp unsweetened plant-based milk
For the Chocolate Mousse:
- 349 gram pkg extra-firm silken tofu, drained (the shelf-stable, tetra-pak type)
- 1 cup semi-sweet vegan chocolate chips (or chopped vegan chocolate)
- 1/3 cup dark maple syrup
- 2 tsp vanilla extract
For the Rest of the Filling and the Chocolate Ganache:
- 1/2 cup vegan chocolate chips (or chopped vegan chocolate)
- 6 tbsp seedless raspberry preserves
- 6 tbsp full-fat coconut milk
- 1/3 cup vegan chocolate chips (or chopped vegan chocolate)
- fresh raspberries for garnish, if desired
For the Chocolate Pastry:
Preheat the oven to 350°F.
Combine all the ingredients for the pastry (except the plant-based milk) in the food processor. Pulse until well blended, then drizzle in the plant-based milk. Keep pulsing until the dough comes together, scraping down the sides as necessary. Divide the dough into 6 even pieces. Press each piece evenly into the tartlet pans. Pierce the crust with a fork all over to help prevent puffing during baking. Freeze for 30 minutes, then bake for 12-14 minutes, or the pastry appears dry.
For the Chocolate Layer:
While the tart crusts bakes, melt 1/2 cup of vegan chocolate chips in a double boiler or in a small bowl in 30 bursts in the microwave. Stir well after each burst, and don't over heat or the chocolate will seize and become unusable. While the tarts are still warm, brush each one with a thin layer of the melted chocolate. Each tart should have about 1 tablespoon of the melted chocolate. Set aside to cool to room temperature, then move them to chill in the fridge until the chocolate has set, about 15 minutes.
For the Chocolate Mousse:
In the meantime, make the mousse. Again, you can do this in a double boiler, or in the microwave in 30 second bursts, stirring well each time you check it. Do not overheat or it will seize and become unusable.
Combine the drained tofu, maple syrup, and vanilla extract in a blender. Blend on high until smooth and silky. Add the melted chocolate and blend again until well combined, scraping down the sides as needed.
Spread one tablespoon of raspberry preserve evenly over the bottom of each tart.
Then spread 1/3 cup + 2 tablespoons of the chocolate mousse over the raspberry preserves. Chill the tarts in the fridge until the mousse has set, about 1-2 hours.
Spread 2 tablespoons of ganache over the mousse in each tart. Garnish with fresh raspberries, if desired. Store in fridge for up to 5 days.
Calories: 461kcal | Carbohydrates: 55g | Protein: 5g | Fat: 27g | Saturated Fat: 19g | Sodium: 56mg | Potassium: 138mg | Fiber: 3g | Sugar: 36g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 4.1mg