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Vegan Triple Chocolate Mousse Tart with Hazelnut Crust
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5 from 2 votes

Vegan Triple Chocolate Mousse Tart with Hazelnut Crust

This vegan triple chocolate mousse tart with hazelnut crust is one of the richest, most delicious desserts I've ever tasted. A light yet crisp, buttery hazelnut crust is filled to the tippy top with thick, fluffy chocolate mousse. But this isn't just any old chocolate mousse. It's triple chocolate mousse with three forms of chocolate: melted dark chocolate, Nasoya Coconut Chocolate Silken Creations, and cocoa powder.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert, Tart
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 12 –14
Author: Ashley


Hazelnut Crust

  • 1 cup hazelnut meal*
  • 1 cup oat flour
  • ¼ cup virgin coconut oil, melted
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon fine sea salt

Chocolate Mousse Filling

  • 1 cup chocolate chips or chopped dark chocolate
  • 2 (3.84-ounce) packs Nasoya Coconut Chocolate Silken Creations
  • ¼ cup cocoa powder
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon fine sea salt
  • 1 (14-ounce) can full-fat coconut milk, refrigerated for 24 hours or more

Optional Toppings

  • Chopped toasted hazelnuts
  • Dark chocolate bar (for shaving)


For the Hazelnut Crust

  • Preheat the oven to 350F. Line the bottom of a 7-inch removable bottom tart pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.
  • Add all crust ingredients to a large mixing bowl and use a fork to stir and mash together until a crumbly dough is formed.
  • Crumble the dough into the tart pan and use your fingers to press it evenly into the bottom and up the sides. The more firmly you press the dough into the pan, the better the crust will hold together after baking. Use a fork to pierce the surface of the crust a few times.
  • Bake the crust for 15 to 20 minutes, or until just beginning to turn light golden at the edges. Let cool completely.

For the Chocolate Mousse Filling

  • Prepare the chocolate mousse filling while the crust cools.
  • Melt the chocolate over a low simmer in a medium saucepan until just melted, being very careful not to scorch or burn (it will seize if it gets too hot). Whisk in the Nasoya Silken Creations, cocoa powder, maple syrup, and sea salt. The chocolate might seize up a bit because of the chilled pudding, but just keep whisking over the heat until you have a smooth, glossy mixture. Then, immediately remove from the heat.
  • **Remove the can of coconut milk from the refrigerator and, without shaking it, gently flip if over. Open it and dump out the watery liquid (or reserve for another use). Then, scoop the firm coconut cream into a large mixing bowl. Use a hand or stand mixer with whisk attachment to whisk the cream on high for 1 to 2 minutes, or until thick and fluffy with stiff peaks. Be careful not to over-whisk or it could curdle (depends on the brand of coconut milk you're using).**
  • Use a spatula to gently fold the chocolate mixture into the whipped coconut cream until just combined.

To Assemble

  • Pour the chocolate mousse mixture into crust and chill for at least 2 hours to set.
  • Once the mousse layer has set, sprinkle the surface of the tart with toasted hazelnuts. Then, use a vegetable peeler to shave the dark chocolate bar over the surface.
  • Refrigerate leftovers.


*If you can't find hazelnut meal, simply add two cups raw hazelnuts to a food processor and process until the hazelnuts are ground into a fine meal (the texture should resemble sand). Then, measure off 1 cup and reserve the remaining meal for another recipe.
**In a time crunch, you can skip this step altogether and add the coconut cream straight to the pot along with the pudding, maple syrup, etc. However, if you have the time, I recommend whipping the coconut cream as it adds a lovely lift and airy quality to the filling.