Chocolate Cookie Mousse Tart
Prep time
Total time
As in all of my recipes, 1 cup equals 250 ml. You need a 20cm (8") round cake pan for this recipe.
Recipe type: Dessert
Serves: 8-10
  • Crust:
  • 154g vegan oreo-style cookies
  • 2 Tbsp (30ml) coconut oil, melted
  • Filling:
  • 14oz (400g) silken tofu, extra firm
  • ¾ cup (170g) coconut cream, chilled (firm part only)
  • 240g iChoc cookie crumble chocolate, melted
  • 3 Tbsp (45ml) coconut oil, melted
  • ⅛ cup (10g) cacao powder
  • 1 Tbsp (15ml) lemon juice
  • Topping:
  • crumbled oreos
  • raspberries
  1. Line an 8” (20cm) cake or tart pan with baking paper.
  2. For the crust, simply place the cookies into a food processor and pulse until crumbly. Add in the oil and pulse some more until you have a sticky mixture.
  3. Transfer to the pan and press down evenly, then place in the freezer.
  4. Melt your chocolate and set aside. Place all remaining filling ingredients, together with the chocolate in a high-speed blender and blend until smooth.
  5. Pour into the pan and even out, then place in the freezer for min. 4 hours.
  6. Decorate with more cookies and raspberries and serve!
Recipe by The Tasty K at