Chocolate Mousse Tart with Raspberry Coulis
What is your favorite chocolate combination?
This month’s Recipe Redux asked for our favorite chocolate match and a healthy recipe using this combo. For me, chocolate and raspberries are a perfect match. The tartness of raspberries perfectly balances the richness of chocolate…mmmm!
I have written several blogs using this delightful combination in the past…
My Chocolate and Raspberry Brownies
Mini Chocolate Chip and Raspberry Muffins
And my Raspberry, Chocolate and Almond Tea Cake
And one of my favorite combinations is to serve my delicious healthy Chocolate Cake…
Or Flourless Chocolate Quinoa Cupcakes
With my Raspberry Chia Jam!!!
So I thought, why not top it off and use this opportunity to get really decadent….
A Chocolate Mousse Tart with Raspberry Coulis. The perfect dessert for any dinner party as it is relatively quick and easy to make – and very impressive…
Nobody will believe you when you tell them it is healthy!!
- Base:
- 4 (60g) medjool dates, pitted
- ¾ cup (112g) raw pecans
- ⅓ cup (38g) desiccated coconut
- 1 tablespoon raw cacao powder
- Top:
- 125g of 70% dark chocolate
- ¼ cup soy or other milk of your choice
- 300g silken tofu
- 2 tablespoons maple syrup or honey
- Raspberry Coulis:
- 1½ cups frozen raspberries
- 2 tablespoons maple syrup or honey
- I used a rectangular removable-base tart tin, base measure 9 cm x 33 cm. Alternatively you could use a small round tart tin, up to about 20 cm diameter. Note: I didn't grease the tin
- Base: Place dates, pecans, coconut and cacao powder in bowl of food processor and blend until finely chopped and mixture starts to stick together. This took about 1 minute on speed 5 in my thermomix. Press into base of chosen tin and set aside.
- Top:
- Place chocolate and milk in a ceramic or glass bowl and heat in the microwave on high for 30-40 seconds. Alternatively melt over a double-boiler on the stove (you may need to google that one!)
- Remove and stir until the chocolate has melted.
- Remove tofu from container and place on paper towel to soak up any excess moisture. Place tofu, maple syrup and chocolate in food processor and blend until smooth (thermomix 30 seconds, speed 5)
- Spread over base, smoothing top. Place in fridge for at least 1 hour to set
- Coulis:
- Place raspberries and maple syrup in a small saucepan and heat over gentle heat until raspberries thaw and squish to make a lovely textured sauce. Allow to cool
- Serve tart in slices with coulis in a bowl for people to help themselves
- Enjoy 🙂
Raspberry Coulis – 226 kJ or 54 calories; P 0.8g Fat 0.2g SFat 0 CHO 10g Fibre 4g
Idea adapted from here and here
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All of your chocolate variations look so good! One of the fun things about Recipe Redux is finding new blogs and I enjoyed browsing yours.
Thanks Jill, and your chocolate strawberry chia pudding looks amazing!
This looks delicious!! I also did my redux post with chocolate and raspberries. So yummy!
Thanks Elizabeth – great minds huh! Your brownie looks so yummy and what great photos 🙂
This sounds simply delicious!! Love raspberries and chocolate!
Hi Kelly – you just have to give it a go. It really is quite easy to make, and yes, delicious!! 🙂