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    Home » Recipes » Dessert

    Published: Nov 30, 2021 · Modified: Dec 6, 2022 by carlocao · This post may contain affiliate links · This blog generates income via ads

    Vegan Chocolate Tart with Silken Tofu

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe

    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!

    Image: Chocolate Silken Tofu Pie with Oreo Crust

    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?
    • Pinterest
    • 📖 Recipe/Rezept
    • 💬 Comments/Kommentar
    Image: piece of Chocolate Silken Tofu Pie

    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
    Image: piece of pie

    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 🙁

    Image: Chocolate Silken Tofu Pie with Oreo Crust

    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.

    Image: Chocolate Silken Tofu Pie with Oreo Crust

    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!

    Pinterest

    If you have Pinterest, feel free to pin the following picture and to follow me by clicking here 😌

    📖 Recipe/Rezept

    Vegan Chocolate Tart (with Silken Tofu)

    Carlo Cao
    5 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Total Time 25 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 tsp 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 tbsp of cacao powder and 1 tbsp of sugar.
    Keyword chocolate pie, silken tofu
    Tried this recipe?Let us know how it was!

    More Dessert

    • Vegan Custard Slices
    • Vegan Crème Brûlée
    • Vegan Pistachio Cheesecake with Cookie Crust
    • Vegan Pavlova with Lemon Curd and Berries

    Reader Interactions

    Comments

    1. Montserrat says

      March 13, 2022 at 7:51 pm

      5 stars
      It was amazing!! Super easy to make and delicious!! Just finished the last piece 😁😁😁

      Reply
    2. SUPERSLOT says

      March 08, 2022 at 5:10 pm

      Enjoyed every bit of your blog article.Thanks Again. Much obliged.

      Reply
    3. Madalene Strausbaugh says

      February 06, 2022 at 6:45 pm

      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
    4. Andreas says

      January 16, 2022 at 11:53 am

      5 stars
      Sehr leckerer Kuchen, einfach zu machen, auch mit doppelter Menge für die 28cm-Form 🙂 Freue mich darauf, weitere Rezepte auszuprobieren!

      Reply
    5. Heidi says

      December 31, 2021 at 9:04 pm

      5 stars
      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
    6. Aingeel says

      December 16, 2021 at 11:48 pm

      5 stars
      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. 🖤

      Reply

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    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

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