Published by Carlo on (last updated: ).
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This vegan chocolate tart is absolutely delicious and so easy and quick to make! From start to finish you'll need only 20-30 minutes and only 7 ingredients!
The chocolate filling is extra creamy, rich, chocolaty and perfectly sweet. The oreo crust adds a touch of crunch and makes the pie even more chocolatey and decadent. If you want to impress a chocolate lover this pie is what you're looking for, trust me.
Before you jump into the kitchen to make this cheesecake, I suggest you read this blog post carefully. The recipe is simple but there are some steps and tricks to take into account.
Jump to:
- Ingredients
- Where do I buy silken tofu?
- What can I use instead of silken tofu?
- How to Store
- More Delicious Desserts
- Have You Tried This Recipe?
- 📖 Recipe
- 💬 Reviews
Ingredients
To make this cake you'll only need the following 7 ingredients that you'll easily find in any supermarket:
- silken tofu
- dark chocolate
- sugar
- salt
- 1 shot of espresso
- oreo cookies (in Switzerland oreos are vegan, check the package to be sure yours are as well)
- vegan butter or margarine
Where do I buy silken tofu?
The only ingredient that may raise questions is silken tofu.
First, let's try to understand what it is. Silken tofu is a tofu with a high water content. This makes it ideal for preparing creams as it can be blended perfectly.
In case your trusted supermarket does not have it, look for a store specializing in Asian cuisine, you will find it there without problems.
What can I use instead of silken tofu?
The main ingredient of the chocolate cream is silken tofu, replacing it would completely change the texture of it. For this reason, it's irreplaceable, sorry 🙁
How to Store
You can either store the vegan chocolate tart in the fridge or freezer (depending on how long you want to store it for).
Fridge: Place the pie in an airtight container or cover it with plastic wrap and keep in the fridge for up to for 3-4 days.
Freezer: Wrap the cake in cling film, either whole or by the slice, and place in an airtight container. This will prevent it from absorbing flavors from other food in the freezer. You can store the pie in the freezer for up to 1 month. Allow to thaw completely before serving.
More Delicious Desserts
- Italian Custart Tart (Torta della Nonna)
- Super Creamy Vegan Pumpkin Cheesecake
- Extra Fudgy Vegan Butter Beans Brownies
Have You Tried This Recipe?
If you try this recipe let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram or Tiktok!
If you have Pinterest, feel free to pin the following picture and to follow me by clicking here 😌
📖 Recipe
Vegan Chocolate Tart (with Silken Tofu)
Carlo Cao
5 from 21 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Total Time 25 minutes mins
Course Dessert
Servings 8 servings
Ingredients
- *200 g oreo cookies (7 oz)
- 80 g vegan butter or margarine (3 oz)
- 400 g silken tofu (14 oz)
- 1 shot of espresso
- 80 g sugar (3 oz)
- 1 pinch of salt
- 200 g dark chocolate melted (7 oz)
- ½ teaspoon salt flakes
Instructions
For the crust, add oreos to a food processor and process until thinly ground. Pour in the melted butter and process briefly until combined.
Line the bottom and sides of a 20 cm (8 inches) pie tin with parchment paper.
Press the cookie mixture into the base of the pie tin. Set aside in the fridge.
For the filling, add tofu, espresso, sugar and salt to a food-processor or blender and mix until combined.
Stir in the chocolate and blend until perfectly smooth.
Pour the cream over the crust and smooth it out with a spatula.
Set the pie in the fridge for at least 2 hours.
Top with few salt flakes before serving (optional). Enjoy!
Notes
* oreos are vegan in Switzerland but are not in other countries. Replace them with vegan digestive cookies, 1 tablespoon of cacao powder and 1 tablespoon of sugar.
Keyword chocolate pie, silken tofu
Tried this recipe?Let us know how it was!
Reader Interactions
Comments
phoebe says
couldn't find silken tofu so just used vegan cream cheese and worked just as well. Nice with berries as wellReply
Montserrat says
It was amazing!! Super easy to make and delicious!! Just finished the last piece 😁😁😁Reply
SUPERSLOT says
Enjoyed every bit of your blog article.Thanks Again. Much obliged.
Reply
Madalene Strausbaugh says
I blog frequently and I seriously thank you for your content. This article has truly peaked my interest. I am going to book mark your blog and keep checking for new details about once a week. I subscribed to your Feed as well.
Reply
Andreas says
Sehr leckerer Kuchen, einfach zu machen, auch mit doppelter Menge für die 28cm-Form 🙂 Freue mich darauf, weitere Rezepte auszuprobieren!Reply
Heidi says
This was heavenly. So creamy and rich in flavour, but light at the same time. Came together super quick and set up really well. We used soft tofu as silken was not available. We also used a pie plate rather than a rart pan and it was fine.Reply
Aingeel says
As a picky eater who is also dairy free, i’m always looking for vegan options. I tried this recipe and it was SUPER EASY, and DELICIOUS 😋Your food photography is incredible. I am a fan of your work! Thanks for sharing these recipes. 🖤
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