This easy-to-make chocolate mousse tart is cause for celebration. Thanksgiving, a weekend, or any day of the week for that matter, is the ideal occasion for serving this simple, smooth, and decadent chocolate mousse tart. To make it more appropriate for Fall, we topped this off with pecan halves and glossed them with a glazed of apricot jam. This is our clean version of a chocolate mousse/pecan pie!
When nourishing, healing, whole, plant-based food tastes this delicious, it’s cause for even more celebration! Enjoy!
My dear friend, Jasmine, and I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you include this recipe, as well as our other recipes, on your holiday tables!
Photo credit: Jasmine Briones
Please make sure to tag us on Instagram: @yvonne_deliciously_vegan @sweetsimplevegan Twitter: @yvonnemrod @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes! We would love to see your photos and Thanksgiving feasts!
Sweet Potato Chocolate Mousse Pecan Tart
Time: 1 hour
Diet: V, GF, GFV, DF, SF, SRF
1 1/2 cup raw pecans
1 1/2cup soft medjool dates, pitted
2 Tbsp melted coconut oil
1 1/2 Tbsp cacao powder
1 ½ tsp vanilla extract (no alcohol)
1/3 tsp sea salt
1 1/2 cup sweet potato, cooked
3 Tbsp cacao powder
1 1/2 tsp vanilla extract (no alcohol)
12 soft medjool dates, pitted
1/2 cup plus 4 1/2 Tbsp almond milk (or any non-dairy milk)
1 ½ tsp coconut oil
pinch sea salt
liquid stevia drops, as needed
Pecan halves, as needed
¼ cup Apricot Jam
1 Tbsp filtered water
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness. You’ll want a finer crust than a chunky one. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together. 2. Pour the crust mixture into an 8” or 9” tart pan with a removable bottom. Press firmly, making sure that the edges are well-packed and that the base is relatively even throughout. Freeze for about 25 minutes. Make the mousse in the meantime.
1. Cook the sweet potato. Bake at 450 degrees F for 50 minutes, flipping it halfway through or steam for 15-20 minutes on the stovetop (when steaming, add about a cup of filtered water in a pot).
Note: I prefer peeling the sweet potato after it has been cooked because it’s time-saving. When it is cooked, cut it lengthwise in the center and open it. Spoon out 1 ½ cup of the tender flesh.
2. In a high-powered blender, add the almond milk, coconut oil, vanilla (if you choose to use it), dates, and sweet potato. Blend until smooth.
3. Taste and add liquid stevia if it needs more sweetness. If you want the pudding to look more chocolatey, add 1 ½ tsp more cacao powder and half of a date or more stevia until it tastes just right.
In a small sauce pan, add the apricot jam and a little water just to make it more spreadable as a glaze.
1. Remove crust from the freezer
2. Spoon the mousse into the crust and spread evenly and flat with an offset spatula.
3. Top with pecans in any pattern you desire, and brush the pecans with apricot glaze (to make it shiny and look fresh!)
3. Chill in the refrigerator until ready to serve. Pop the outer part of tart pan off before slicing. Note: this tart tastes and cuts best when chilled!
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