Vegan Blackberry Mousse Tart with Raw Brownie Crust

  • Yield: 1 (9-inch) tart


  • Raw Brownie Crust:
  • 1 cup Medjool dates, pitted
  • ¾ cup walnuts
  • ½ cup blanched almonds
  • ¼ cup almond butter
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons unsweetened shredded coconut
  • ¾ teaspoon salt
  • Blackberry Mousse:
  • ¼ cup Ripple Original Plant-Based Milk
  • 1 teaspoon agar agar powder
  • 8 ounces fresh blackberries
  • 8 ounces non-dairy cream cheese
  • 1/4 cup maple sugar
  • 1 teaspoon lemon zest
  • 1 cup + 2 tablespoons coconut cream


  1. To make the crust, combine all ingredients in the bowl of a food processor and blend until mixture becomes a sticky, dough-like consistency. Press into the bottom of a 9-inch tart pan with removable bottom. Chill at least 30 minutes.
  2. In a small saucepan, bring plant-based milk and agar agar powder to a simmer over medium-low heat. Stir constantly until powder has dissolved, about 3-5 minutes. Remove from heat and cool.
  3. In a high-speed blender, combine the blackberries, non-dairy cream cheese, maple sugar, and lemon zest. Blend until smooth and creamy. Add agar agar mixture and blend until well combined. Fold in coconut cream.
  4. Pour mixture into prepared crust and use an offset spatula to smooth the top into an even layer. Refrigerate 8-12 hours.
  5. Once set, remove from tart pan, decorate as desired and slice. Serve immediately and return remaining to the refrigerator.

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