Berry Banana Mousse Tartlet

Inspired by Good Clean Food’s Chocolate Mousse Berry Tarlet, I set out to create my own vegan tarlet — and here you have it — the berry banana mousse tartlet.

makes 4 tartlets
*note: soak dates overnight

The Banana Mousse


  • 1 package silken tofu
  • 1 ripe banana
  • 2 tablespoon maca powder
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup


Blend all of the banana mousse ingredients until smooth in a food processor.  Refrigerate for 2-3 hours. Clean the processor in preparation for the crust.

The Crust


  • 1 cup dates, soaked overnight
  • 1/2 cup almonds/pecans
  • 1/2 cup vegan cookie crumbs (you can forgo this by adding more nuts instead)
  • 1 teaspoon vanilla extract


Blend all of the ingredients for the crust in the food processor (drain the dates first).  I chose to use cookie crumbs from left over my backwards S cookies — which, living in a group house, was essentially all that was left after a couple of days! 🙂 Refrigerate.  Flatten on a dish.  Use a round cookie cutter to cut out circles.  Clean the processor one more time for the sauce.  I then took a zip lock baggie, cut open the corner, put the mousse inside and use it to create a nice, tall swirl tower of mousse on the crust. I’m not actually sure what the “real” decorating tool is even called. (If you know, do be so kind as to let me know, though!)

The Berry Blue Sauce


  • 1 cup fresh blueberries


In some sense this shouldn’t get its own section — except to emphasize the pure ease here. It’s blueberry season (mid-July) — blueberries are in abundance and sweet now. There is no need to add anything to them. Drop most of ’em into the processor, puree, and drizzle over the mousse. Save a few to perch on the top for decoration.

* * * * *

It’s been a long week and it was a good Shabbat, so I was entirely in the mood for an easily delicious vegan dessert/breakfast. Insert sigh of relief. Sometimes it just IS that easy.

*note: this is not the sweetest mousse. you can increase the sweetness by adding agave nectar or using more maple syrup, or, perhaps, including another banana. (I don’t think it’s necessary, though, because the crust is very sweet!)

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