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Herbaland Foodie: Mint Chocolate Tart

This recipe from our friend and vegan-baking-guru Connie Leung is sure to turn your friday into an instant FriYAY!
Vegan Mint Chocolate Mousse Tart


Ingredients: Crust
  • 1/2 cup   quick oats
  • 1 scoop  Botanica Chocolate Perfect Protein 
  • 12           Everland dates
  • 1 Tbsp    cacao (optional - add for a more chocolate-y flavor)
Ingredients: Filling
  • 1 cup       almond mylk
  • 1 cup       Morinu firm tofu
  • 1 Tbsp      psyllium husk
  • 1/4 tsp      spirulina 
  • 3 Tbsp      stevia powder
  • 1 tsp         peppermint extract
  1. For the base, soak the dates in hot water until soften (this will be your "date water"). In a food processor, combine the dates, quick oats, chocolate protein powder, and cacao (if using). Add enough of the date water and process until it gets sticky and press into a pan. Put in the freezer while preparing the filling
  2. For the filling, blend all the ingredients together until no there are no chunks left
  3. Pour the filling into the base and place in the fridge to allow it to set - at least 2 hours
Pro Tips
  • Process the base ingredients until it reaches the sticky consistency - over processing it makes it too smooth - you want chunks!
  • Morinu is a shelf stable tofu - regular tofu you find in the fridge has an extremely high water content and not ideal in making desserts
  • Adjust the amount of spirulina. Different brands result in different shades of green - start little by little!!


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