Chocolate Pretzel Espresso Tart

Prep Time 10 minutes
Cook Time 15 minutes
Serves Enough for 8 people
Chocolate Pretzel Espresso Tart Recipe

This dessert combines my two loves, chocolate, and coffee.   Seriously what more could you ask for?  It’s the perfect combination of two of life’s simple pleasures.

Whenever I make this dessert, everyone raves about it! and that’s not an exaggeration.  Even my non-vegan friends (which is pretty much all my friends ) love it.  The secret ingredient is silken tofu. Bonus!  A high-protein dessert.

When people find out the mousse is tofu, they’re like “WHAT?”  Totally blows their mind.  It’s the best.

The silken tofu used in this vegan Pretzel Chocolate Mousse Tart recipe is an absolute game-changer. It works wonders as a substitute for heavy cream and eggs, which are commonly used to make mousses. Unlike other types of tofu, silken tofu has a high water content and a soft, almost custard-like texture. When blended with other ingredients, it creates an incredibly smooth and creamy texture that is essential for a good mousse.

Moreover, the blandness of the tofu makes it an ideal canvas for the other flavors in the recipe. It doesn’t have a strong taste on its own, so it allows the sweetness and richness of the chocolate and maple syrup to shine through. When blended with espresso coffee, it adds a subtle depth of flavor that takes this dessert to a whole new level.

When the mousse sets, it retains its soft, creamy texture and takes on a delightful wobbly consistency, almost like jelly. It’s a textural experience that complements the crunchy pretzel base perfectly. Together, they create a satisfying contrast of textures that will have you coming back for more.

It’s hard to believe that such a delicious and decadent dessert can be made with tofu but trust me, it works like a charm.

Chocolate Pretzel Espresso Tart

Prep Time 10 minutes
Cook Time 15 minutes
Serves Enough for 8 people
Chocolate Pretzel Espresso Tart Recipe


  • 50 grams coconut oil ( good source of healthy fats and can help improve cholesterol levels)
  • 200 grams pretzels (for gluten free use gluten free pretzels)
  • 8 medjool dates (a great natural sweetener and provide some fiber and minerals )
  • 4 tablespoons peanut butter (adds richness and nuttiness to the pretzel crust )
  • Chocolate Mousse
  • 300 grams silken tofu (a great source of protein that works well to create a smooth and creamy mousse-like texture.)
  • 3/4 cup maple syrup (great alternative to refined sugar and adds a unique flavor)
  • 2 shots espresso coffee (boost energy levels and improve mental focus.)
  • 150 grams dark chocolate (adding a deep and rich chocolate flavor to the mousse rich in antioxidants)



Chocolate Mousse

Chocolate Pretzel Espresso Tart Recipe

When making this vegan pretzel Chocolate Mousse Tart, there are a few tips to make the process even easier. First and foremost, always use Medjool dates. These are a type of dates that is naturally sweeter and plumper than other varieties, making it perfect for use in dessert recipes. When using peanut butter, be sure to choose a creamy variety rather than one that has hardened at the bottom of the jar. This will ensure that your peanut butter mixes easily with the other ingredients and creates a smooth texture.

The quality of the chocolate that you use is also incredibly important for this recipe. Opt for high-quality dark chocolate that is at least 70% cocoa for the best results. This will give the dessert a rich and decadent flavor that is hard to resist. Finally, if you want to add coffee to the recipe, it’s best to use strong coffee. If you don’t have a coffee machine at home, you can make a concentrated shot using hot water and good-quality instant coffee.

By following these simple tips, you can ensure that your vegan pretzel chocolate mousse tart turns out perfectly every time. Whether you’re making it for a special occasion or just as a treat for yourself, this dessert is sure to impress. And the best part? It’s a high-protein dessert thanks to the secret ingredient of silken tofu. So indulge in a guilt-free way and enjoy the delicious combination of chocolate, pretzels, and coffee in this amazing dessert.

For those who have gluten intolerance, making the tart gluten-free is definitely possible. Gluten-free pretzels are available at some specialty health food stores, or you can substitute pretzels with cornflakes or nuts. and If you’re not a coffee person or just prefer not to use it, you can still enjoy this tart! Simply remove the coffee from the recipe and it will still work perfectly. Another option is to add orange food-grade essential oils to create a jaffa flavor or hazelnut extract.Overall, this Vegan Pretzel Chocolate Mousse Tart recipe is versatile, delicious, and easy to customize to suit your preferences or dietary needs.

If you’re interested in learning more about vegan cooking or looking for more vegan recipes, check out our Brisbane Cooking Classes. We have a variety of vegan cooking classes that are perfect for beginners and experienced cooks alike. Our classes cover everything from vegan baking to plant-based meals, so you’re sure to find something that suits your tastes.

Frequently Asked Questions

Can you store them in the freezer?

Yes, absolutely. Slice the cake and then wrap it individually in baking or greaseproof paper. Remove from freezer about 15 minutes before eating

Can you make this GF?

Yes, there are gluten-free pretzels available at some specialty health food stores. Otherwise, sub out pretzels for cornflakes or nuts

Can you remove the coffee?

Absolutely can and no need to replace. The recipe still works super well. Another option is adding orange food-grade essential oils to create a jaffa flavour or hazelnut extract

Why tofu?

The silken tofu works well to create a mousse-like texture, it is also bland in flavour so works really well when adding strong flavours such as coffee and chocolate. And it sets beautifully without needing a plant-based gelatine

Any other nut butter?

Yes you can remove peanut butter and use any other nut or seed butter