Chocolate Pumpkin Mousse Tart (Gluten-free)

September 28, 2018

Gluten Free

By: Jasmine Briones 

This chocolate pumpkin mousse tart is the perfect autumn treat. Light and fluffy chocolate pumpkin mousse perfectly balanced out with the crunch and sweetness of an oat hazelnut crust. This is one recipe you will keep making over and over again this season!

overhead image of mousse tart with fruit on top

This decadent dessert is the perfect autumn treat. I know we don’t have to tell you this, but the combination of chocolate and pumpkin is one of epic proportions. I mean really, get ready for a party in your mouth! This chocolate pumpkin mousse is light and fluffy, while perfectly balanced out with the crunch and sweetness of the oat hazelnut crust. We promise this is one recipe you will keep making over and over again.

overhead image of ingredients for mousse tart

To take this tart to the next level, we topped it with an assortment of berries and fresh mint to make it look as beautiful as it tastes. Of course, it isn’t necessary but come on, how beautiful is that? Feel free to top yours with any variation of fruit and nuts that you’d like. We were hoping to find some fresh figs to top our tart with, but they were sold out everywhere, so be sure to try that out when you make it!

macro overhead image of mousse tart with fruit on top

This Chocolate Pumpkin Mousse Tart with Oat Hazelnut Crust is part of our monthly Vegan Chopped Challenge series with our friend Caitlin Shoemaker AKA @frommybowl. This month we were challenged to use pumpkin, tofu, hazelnuts, and oats, and this is what we came up with! We are really excited about how this recipe turned out, and we can’t wait for you to make it 🙂

Pumpkin Spice Cake Pops from frommybowl.com

Caitlin made some beautiful Pumpkin Spice Cake Pops shown above. I got to try them firsthand and they are absolutely delicious! Make sure you check out her recipe ????

overhead image of pumpkin chocolate mousse tart slice

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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overhead image of mousse tart with fruit on top

Chocolate Pumpkin Mousse Tart (Gluten-Free)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Description

This chocolate pumpkin mousse tart is the perfect autumn treat. Light and fluffy chocolate pumpkin mousse perfectly balanced out with the crunch and sweetness of an oat hazelnut crust. This is one recipe you will keep making over and over again this season!


Ingredients

Crust

  • 1 cup raw hazelnuts
  • 2 cups gluten-free rolled oats
  • 1/3 cup liquid coconut oil* (see notes for oil-free option)
  • 1/4 cup maple syrup
  • pinch of salt

Filling

  • 7 oz. dark chocolate*
  • 1/2 cup pumpkin purée
  • 1 block (16 ounces) silken tofu
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice (or cinnamon)
  • ½ teaspoon instant espresso powder (optional, but recommended)

Instructions

  1. Preheat the oven to 350°F and lightly grease a tart pan.
  2. Prepare the crust: In a food processor, add hazelnuts, gluten-free rolled oats, maple syrup, coconut oil, and salt. Process until uniform, scraping down the sides as needed. When the crust is done it should stick together when pressed in between your fingers. If it doesn’t stick, you can add water 1 teaspoon at a time until it does. 
  3. Transfer the mixture to the greased tart pan. Press the crust mixture firmly into the bottom and up the sides of the tart pan, being sure there are no holes or breaks present in the crust.
  4. Place the tart pan into the oven and bake for 15 minutes, or until browned. Transfer the tart pan to a wire rack and cool until the crust reaches room temperature. The crust will dry out and crisp up while it cools.
  5. While the crust bakes, prepare the filling. Prepare a double boiler * to melt the chocolate. Once the water has come to a boil, lower it to a simmer and add the chocolate to the top of the double boiler, stirring frequently and scraping down the sides with a rubber spatula until melted.
  6. Transfer the melted chocolate along with the pumpkin purée, silken tofu, maple syrup, vanilla, pumpkin pie spice, and instant espresso powder into a high-speed blender and run until smooth.
  7. Pour chocolate mixture into the cooled base and smooth it out as best you can with either an offset spatula or regular spatula. Place into the refrigerator for at least 1 hour to set. 
  8. Decorate the tart as desired. We chose an assortment of berries, crushed and whole hazelnuts, and mint. Enjoy!

Notes

  • Oil-free option: We have tested this crust with 1/4 cup almond butter in place of the coconut oil for an oil-free option. The crust was more crumbly than the oil-option and was a bit harder to get out of the pan, so we recommend lining the pan with parchment paper or giving the pan a good greasing before filling it with the crust.
  • You can use vegan milk chocolate instead of the dark if preferred, but just keep in mind that you may not need as much maple syrup in the filling as the milk chocolate will provide sweetness.
  • Store the tart in the refrigerator, covered, for 4 days.
  • You may replace the hazelnuts with another nut if needed. It will not yield the same chocolate hazelnut flavor, but I think it will still be yummy!
  • Category: Dessert, Fall
  • Method: Baking
  • Cuisine: Vegan, Gluten-free

Keywords: Vegan, Gluten-free, Dessert, Fall, Mous]]se, Pumpkin, Tart, Pie

Nutrition facts label provided by Nutri Fox.

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Madison says:

    I made this as a gluten-free dessert option at my wedding. It was easy to prepare the day before and I decorated it similarly with fresh berries, crushed hazelnuts, and mint leaves and it turned out beautiful. My gluten intolerant friends really loved it and I was lucky to finish it off in the days following. This recipe is a winner, and the filling reminds me of brownie batter!

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