These Mini Chocolate Mousse Pecan Tarts made the best seasonal no-bake dessert and they are vegan, gluten-free and wholesome. A no-bake nutty tart case filled with the creamiest chocolate mousse studded with pecans. Recipe by @NourishingAmy

Makes 10
Cook: 30 minutes plus chilling
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You will need
  • 120g oats
  • 75g pecans
  • 100g cashew butter, runny and smooth
  • 45ml maple syrup
  • 35g coconut oil, melted
  • Pinch of salt
  • 90g Hu Salty Dark Chocolate
  • 170g silken tofu
  • 10 pecans
  • Extra ground pecans

Step one

For the tarts, add the oats and pecans to a blender and blitz to a fine flour texture.

Step two

In a bowl, whisk together the cashew butter, maple syrup, coconut oil and salt. Now pour in the ground oats and pecans and stir to a thick, sticky dough.

Step three

Using a silicone cupcake tray or individual silicone cupcake cases, divide the tart dough into 10 pieces. Roll into balls and place one ball in each cupcake hole. Press down firmly to make a cup-shape, working up the sides. Chill in the freezer for 20 minutes.

Step four

Meanwhile, melt the chocolate. Add the tofu to a blender along with the melted chocolate and blend until really creamy. Stop to scrape down the sides as necessary and keep going until no lumps remain. Allow the filling to chill for 10 minutes in the fridge.

Step five

Remove the tarts from the cases and place on a plate. Using a piping bag or spoon, fill the tart cups with the chocolate mousse filling. Top with a whole pecan and some extra ground pecan and set in the fridge for 10-20 minutes, or eat straight away.

Step six

Tarts will last for 5-7 days in an airtight container in the fridge.