No bake tart pie crust recipe - Vegan Family Recipes

Chocolate Mousse Tart

Course Gluten free, raw, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Makes 8
Author Vanessa


  • 1 cup Walnuts raw, unsalted
  • 1/2 cup Almonds raw, unsalted
  • 1 1/2 cups Dates pitted
  • 1 teaspoon Coconut Oil
  • Salt
  • 2 cups Coconut Cream from 2 cans coconut milk
  • 2 tablespoons Cocoa Powder
  • 4 tablespoons Powdered Sugar
  • 1/2 cup Cashews raw, unsalted
  • 1/3 cup Chocolate Chips optional


  1. Line a 10" pie, tart, or springform with parchment paper.
  2. Pulse walnuts, almonds, pitted dates, coconut oil and a pinch of salt in a food processor to make crust dough. This should be crumbly and sticky.
  3. Firmly press crust mixture into tart form, forming a 1 inch raised border.
  4. Add 2 cups coconut cream (not coconut milk), cocoa powder, powdered sugar, and cashews to food processor and again pulse until smooth.
  5. Pour filling into pie form and place in refrigerator.
  6. Refrigerate for at least 4 hours until filling has set and become firm.
  7. (Optional) Once filling is firm lightly press chocolate chips on top before serving.

Recipe Notes

1) Nuts for crust can be varied as long as 1 1/2 cups raw nuts are used. Try hazelnuts, almonds, walnuts, macadamia etc. I don't recommend cashews for the crust. 2) Only cashews can be used for the filling.3) Get 2 cups of coconut cream by scooping out the thick cream layer of 2 cans of coconut milk that as been sitting for at least 2 hours.4) Tart will keep in fridge for 3 days.