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  • Writer's pictureMealsbymiri

Coffee Walnut Mousse Tart

Updated: Jun 27, 2020

One of my favourite tarts to date. The coffee in this one perfectly balances out the sweetness and makes it a dessert you just can't stop eating. Don't say I didn't warn you!


100g dried dates

30g coconut flour

70g walnuts

20g oats

⅛ tsp salt

Add your dried dates to a bowl with soaking water and leave for 10 minutes before draining.

Add all your ingredients to a food processor and blend until it reaches a slightly sticky yet crumbly texture with minimal chunks of nuts. Press into a tart pan and leave in the fridge while making your filling


300 g silken tofu

100 g coconut cream

½ tsp agar agar

40g cashew nuts

60g g maple syrup

15g coconut oil

1 tsp vanilla essence

a pinch of salt

60g espresso

Start by boiling your cashews for 5 minutes. Add your coconut cream and agar agar to a pot and bring to a simmer while stirring. Simmer for about 30 seconds to a minutes while stirring to ensure everything is combined. Melt your coconut oil. Add your agar and coconut milk mixture, drained cashews, coconut

oil, and the rest of the ingredients to a high power blender. Blend until completely smooth. Pour into the tart pan and leave to set in the fridge for at least 8 hours or overnight.

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