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.
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!?
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!
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.
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:
Step 1: Combine the crushed cookies and melted vegan butter.
Step 2: Press the mixture down in the bottom of a cake tin with removable base or springform.
Step 3: Blend the silken tofu completely smooth.
Step 4: Melt the chocolate.
Step 5: Blend the chocolate and blended silken tofu together to make the topping.
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.
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.
Easy Vegan Chocolate Tart
- 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.
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!