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    Home » Recipes » Chocolate

    Published: Sep 15, 2021 · Updated: Sep 15, 2021 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Easy Vegan Chocolate Tart

    Jump to Recipe 3 Comments Share Pin Save Saved!
    A pinterest collage: Above a slice of tart, below a slice of tart being lifted from the whole tart. Text reads easy no bake recipe.

    This delicious vegan chocolate tart is so easy to make - all you need is four ingredients and about 10 minutes! With a no bake base and a thick and creamy chocolate mousse topping. 

    A tart with a base of crushed biscuits, light brown cream filling and chocolate shavings on top. In the back, chocolate and raspberries on small plates.

    This recipe is so simple that I know it by heart. It’s so simple I almost wasn’t sure about sharing it here on the blog! 

    But I make it so often that I reckon that you guys are gonna love it too. You can never have too many really easy vegan chocolate recipes right!? 

    A bar of dark chocolate, vegan butter, a block of silken tofu and crumbled biscuits.

    Ingredient tips

    Here’s my top tips for choosing your ingredients: 

    Vegan chocolate - Our favourite chocolate to use is organic dark chocolate with 70% cocoa content, also known as bittersweet chocolate. It makes the tart rich and dark tasting.

    As there’s no extra sugar in the chocolate tart, if you think you would prefer a sweeter topping, you could try a semisweet chocolate with a lower cocoa content. 

    Silken tofu - This is a soft and silky type of tofu that works brilliantly in vegan desserts. Make sure to use silken tofu, not the firm type of block tofu.

    Silken tofu often comes in a shelf stable carton and can be usually found in the Asian section of the grocery store.

    We personally like this organic brand best. Confusingly you can get soft or firm types of silken tofu - either will work as long as it’s silken! 

    Cookie crumbs - We usually use crushed digestive biscuits. Our US friends will want to use graham crackers - the ones from Nabisco are vegan.

    Whichever type of cookies you use, check the ingredients to make sure they are vegan, as some brands may contain butter or honey.

    Vegan butter - Choose a firm style of vegan butter, as this will help the tart set. Our favourite brand to use is Naturli which is organic and tastes amazing! 

    The whole tart on a serving plate, with raspberries in the background.

    Variations

    You can try other cookies for the base. For an extra chocolatey base you could use chocolate sandwich cookies. Or Lotus Biscoff cookies for a delicious caramelised flavour. 

    If you would like a vegan chocolate tart with a pastry base instead, you can use the pastry shell in our Vegan Strawberry Tart recipe. 

    If you want to make a larger tart to serve more people, then double all the ingredients and use a larger cake pan or pie dish. A 10” or 25cm wide dish should be about right if you double the recipe.

    A top down shot of the tart, sprinkled with chocolate shavings. A slice is lifted away using a cake server.

    Step by step pictures

    You'll find the full recipe in the card at the end of the post, but here's a handy visual guide on how to make this easy vegan chocolate tart:

    Crumbled biscuits and melted vegan butter in a mixing bowl.

    Step 1: Combine the crushed cookies and melted vegan butter.

    The crumbly tart base is pressed into a cake tin using the flat bottom of a drinking glass.

    Step 2: Press the mixture down in the bottom of a cake tin with removable base or springform.

    Silken tofu, very smooth after blending.

    Step 3: Blend the silken tofu completely smooth.

    Melted dark chocolate in a bowl.

    Step 4: Melt the chocolate.

    The silken tofu and chocolate blend in a blender jug.

    Step 5: Blend the chocolate and blended silken tofu together to make the topping.

    The chocolate tofu mix is spread out on top of the biscuit base in the cake tin.

    Step 6: Spread the mixture on top of the cookie base, then refrigerate for at least 2 hours to let it firm up.

    TOP TIP: Only melt the chocolate when you are ready to blend it with the tofu. I once let the chocolate cool down too much, and the mixture separated. 

    We either melt the chocolate in a double boiler (bain-marie) or in the microwave on a lower power setting in 30 second intervals at a time to prevent burning the chocolate.

    Serving

    It’s best to leave the tart to chill in the refrigerator for at least 2 hours before serving. I do often sneak a slice before, but the filling and base aren’t set so well. 

    To get neat slices, use a sharp knife and wipe it in between cutting. 

    The beauty of this recipe is that it is so simple and there's so many ways you can vary it when serving if desired. Here’s some of our favorite ideas:

    • Top it with some extra grated chocolate or cocoa nibs.
    • Cover in raspberries and dust with powdered icing sugar. 
    • Sprinkle toasted or caramelised nut pieces on top. 
    • Pair with a soft fruit such as pears or peaches. 
    • Add some vegan whipped cream as an extra bonus!

    Store in the refrigerator with an upturned bowl on top, or in an airtight container. Eat within 3-4 days. 

    A cake fork digging into the smooth, soft but firm, chocolate filling of a slice of tart.

    We hope you enjoy this no bake vegan chocolate tart as much as we do! We can recommend you try these other delicious and easy vegan chocolate recipes too: 

    Chocolate Orange Truffles

    Vegan Brownies

    Vegan Chocolate Fondue

    A top down shot of the tart, sprinkled with chocolate shavings. A slice is lifted away using a cake server.

    Easy Vegan Chocolate Tart

    by Sophie & Paul
    5 from 3 votes
    Four ingredients is all you need to make this delicious and rich no-bake vegan chocolate tart with a cookie base and a thick and creamy topping of silken tofu and chocolate.
    Print Pin Save Saved!
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Chilling Time: 2 hours
    Total Time: 2 hours 10 minutes
    Makes: 8 slices
    Course: Dessert
    Cuisine: British

    Ingredients
     

    • 1 cup (3.5 oz / 100 g) crushed vegan cookies digestives, graham crackers, rich tea biscuits...
    • ¼ cup (50 g) vegan butter
    • 10.5 oz (300 g) silken tofu
    • 3.5 oz (100 g) vegan dark chocolate

    Instructions
     

    • In a small saucepan, or in a heatproof bowl in the microwave, gently heat the vegan butter until it melts.
    • In a mixing bowl, combine and mix the melted vegan butter with the crushed cookie crumbs.
    • Press the cookie mixture into the base of a 7 inch / 18cm springform tin. Use a flat bottomed glass to press the mixture down firmly and evenly.
    • Drain the excess water from the pack of silken tofu, and then blend it until smooth in a blender or food processor.
    • Gently melt the chocolate in a heatproof bowl in the microwave in 30 second intervals, or in a double boiler on the stovetop.
    • Add the melted chocolate to the blended silken tofu and blend again until you have a smooth and creamy mixture.
    • Pour the chocolate mix into the tin and use a spatula to spread it out over the cookie base.
    • Place in the fridge and leave to set and chill for at least 2 hours.
      To remove from the tin for serving, run a knive around the side of the tart before lifting it out of the springform tin.
    • If desired, top with extras such as grated chocolate, berries, or vegan whipped cream just before serving.

    Notes

    How to crush cookies
    To crush the cookies, you can pulse them in a food processor until fine. Alternatively crush them by hand in a pestle and mortar.  You can also place the cookies in an airtight bag and roll over them with a rolling pin until you have even and fine crumbs.
    Is your pack of silken tofu bigger?
    If your pack of silken tofu is 12oz / 340g, then just use the whole pack and add about 10g or 1 tbsp more chocolate.
    See the post above for step by step pictures and more helpful tips!

    Nutrition

    Calories: 195kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 174mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5IU | Calcium: 24mg | Iron: 2mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
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    Reader Interactions

    Comments

    1. Tavo says

      December 20, 2021 at 1:42 pm

      5 stars
      How simple and delicious this recipe can be! I was so surprised to taste the result! Outstanding!

      Reply
      • Sophie and Paul says

        December 20, 2021 at 3:29 pm

        Awww, thanks so much Tavo! We just love how a few simple ingredients can produce something so tasty! We're actually making this today too 🙂

        Reply
    2. Anna says

      September 28, 2021 at 12:51 pm

      5 stars
      Delicious!! One of the most chocolatey and easiest tarts I've ever tried. This recipe is excellent!
      Thank you so much Sophie & Paul! Take care

      Reply

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