Chocolate Fudge Tofu Mousse Tart (*Low Fodmap, Gluten Free, Dairy Free)

I have seen this recipe all over the internet and since this week I have given tofu a go I wantes to introduce it to the kids and I thought if I could make a dessert with it they might enjoy it more.  Well 3 out of 5 kids loving this isnt bad. Low calories and packed full of protein too! Working with gluten free pasty can be a little frustrating especially trying to put it in a large flan dish, one day I will get the perfect looking pastry for my tarts.  I am determined.  You can use your fave tart recipe if you like or follow this one below, its adapted from my lemon curd mini tarts but I added extra flour and butter to make more dough.

*This does contain soy (tofu) for those on the low fodmap diet please asses your tolerance.

I found if you use silken its more a mousse like but if you wanted it more firm then go for the firm tofu and not the silken.  The tart is also a million times better on the next day as its soaked up all the flavours and its hardened more too so the pics  I took was the day I made it but it looked much more set the next day so my tip would make make this a day in advance!!  You could even skip the pastry and just add the mousse mixture into jars layered with cream/nuts/crushed cookies/strawberries!!!  Yummy!

Chocolate Fudge Tofu Mousse Tart

Serves 8 or make 4-5 mini ones in a mini spring form pan as above. Each mini serves 2


1.5 cups plain gluten free flour (or your fave flour mix,  I use mostly amaranth and arrowroot or use brown rice flour, millet depending if you want grain flours or non grains)

80 grams dairy free spread chilled or partially frozen (or butter)

1 Tbsp icing sugar (or use brown rice syrup)

1 egg yolk (you can omit this and add extra water)

1-4 Tbsp chilled water

Preheat oven to 180 degrees. Lightly spray a flad/tart dish or smaller deeper pie dish.  In a food processor combine everything except the water,  you may find the egg yok has your dough at the perfect consistency if not add water one tablespoon at a time until it forms a dough and is moist, make sure its more sticky otherwise you will have a crumbly dough.  Wrap in cling wrap and place in the freezer for a little bit.  Roll out between 2 sheets of grease proof paper sprinkled with gluten free plain flour.   Carefully pick up the bottom piece of baking paper with your dough rolled out onto it and flip it over onto the pie dish pressing the dough in place and trimming edges.  I had some left over so made 1 mini one you will see pictured.   Prick the centre of the pie dough a few times to stop it from rising in the centre and bake for about 20 minutes.  Set aside to cool slightly.


2 packets of sliken firm tofu or firm tofu

1 cup chocolate chips (I used sweet william dairy free chocoalte chips – as my daughter is lactose intolerant – which also doesnt have inulin for those on the low fodmap diet) or use dark chocolate

2-4 Tbsp cocoa (start with 2 and then taste test after all combined to see if you needed more,  I used about 1/3 cup to get the darkness but if using dark chocolate just use the one or two)

1/4 cup rice malt syrup (may need more if using dark chocolate or you can omit altogether if you are watching the sugar intake)

2 tsp cinnamon

2 tsp vanilla

In a food processor combine all ingredients, scraping down the sides occasionally.  Pour into pie dish and place in the fridge overnight, this helps the flavours to infuse the tofu as the longer you leave it the better it tastes.  Its hard when you are taste testing when making it as the tofu hasnt infused all the flavours,  it was yummy a few hours after making it but the next day….amazing and a little more firmer.


Strawberries & cream (I used soy whipped cream)

or grate extra chocolate on the top

*flavour ideas  try adding 1/2 to a tsp of peppermint essence.


Approx 150 calories and 6 grams fat.


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