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.
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 cookiesTo 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!