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Updated: Aug 22, 2021

Everyone will love this NO-BAKE CHOCOLATE TART. But, no one has to know there’s cauliflower in here. It’ll be our little secret.

This is one of those deceptively sinful desserts where you can feel good about yourself even if you have two slices. Or three.

Don’t be fooled by the ingredients into thinking that this will be a bland tasting dessert. This yields a decadently rich chocolate flavor that is out of this world.

You’ll end up with a crunchy sweet crust filled with two layers of chocolatey goodness. The filling is a rich chocolate layer made up mostly of cashews, walnuts and cauliflower. Yes, cauliflower. (Don’t worry, nobody will know they’re in there!).

That layer is topped with a chocolate mousse that’s made using aquafaba. I’ve shared a couple of recipes using aquafaba before. If you’re unfamiliar with it, prepare yourself to be amazed! Aquafaba is the liquid in canned chickpeas. And, when mixed with a little cream of tartar, you can beat that aguafaba up to an airy and fluffy vegan meringue that is perfect for this mousse topping.

Layer all of that in a 9” springform pan and place in the freezer to set. No baking. No hassle.

It’s a pretty easy recipe to follow, but it does require several steps to get all the layers right.

The end result, however, will be well worth all the effort.

Store this dessert in your freezer and take it out about 10 minutes before serving for the perfect consistency.

Serve as is or drizzle some berry compote on top for some next level awesomeness.

Let’s make us a chocolate tart!!!



For the Crust

  • 2 Cups raw walnuts

  • 2 Tbsp coconut oil

  • 1/4 Cup cacao powder

  • 1/3 Cup maple syrup

  • 3 dates pitted and chopped

  • Pinch of cinnamon powder

  • Pinch of salt

For the Filling

  • 1 Cup raw cashews

  • 1 Cup raw walnuts

  • 1 3/4 Cups steamed and cooled cauliflower (about half a head raw)

  • 1/2 Cup cacao powder

  • 1/3 Cup maple syrup

  • 8 dates, pitted and soaked

  • 1 Tbsp vanilla

  • 1/4 Cup coconut oil, melted

  • Pinch of salt

For the Mousse

  • Liquid from one can of chickpeas (aquafaba)

  • 1/4 tsp cream of tartar

  • 1 Cup dairy-free dark chocolate chips

  • 1 Tbsp powdered sugar (optional)


  1. Line the bottom of an 9" springform pan with parchment paper

  2. Place walnuts in a food processor and blend until they reach a coarse, sand-like texture

  3. Add in the rest of the crust ingredients and process until fully combined

  4. Press the crust into the bottom of the pan and using your hands. Try to distribute the mixture evenly on the bottom of the pan and up the sides

  5. Place the pan in the freezer

  6. Clean your food processor to prepare it for the filling

  7. Process the cashews and walnuts until they reach a fine powder

  8. Add the rest of the filling ingredients EXCEPT the coconut oil and process again until you see the creamy filling start to form.

  9. Add in the melted coconut oil and continue to blend until a very creamy texture is reached, it can be up to 4 minutes depending on your food processor (you can also use a high-powered blender)

  10. Pour the filling over the frozen crust and even the top before placing in freezer again to set

  11. Melt chocolate chips in the microwave or using a double boiler, stir until combined and then remove from heat

  12. Whip the aquafaba, cream of tartar and powdered sugar (if using) in a medium sized bowl using an electric hand beater until stiff peaks form, about 5 minutes.

  13. Once chocolate has cooled so it is no longer warm to the touch, gently fold into the aquafaba peaks and stir until a mousse-like consistency has formed.

  14. Now, pour the mousse over the filling layer and return to the freezer to set.

  15. Remove from freezer 5-10 minutes before serving.

  16. Enjoy!

Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!

All images & content on this blog are protected. Please do not use images or content without prior consent or permission. If you want to share or repost this blog post, please include a link back to this original post and provide proper credit.

This post may contain affiliate links, which may or may not mean that I received some kind of compensation for doing so. Sometimes I just share links and products that I love. Rest assured, I will never recommend anything that I don’t use or like myself. Recipe adapted from

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