Vegan Chocolate Tart
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This vegan chocolate tart has become my go to dessert whenever I want something decadent without the fuss. The beauty of it is how incredibly quick it comes together, ready to impress in just 45 minutes total. I love using medjool dates for the crust because they're naturally sweet and packed with fiber, so you're not just indulging, you're getting some actual nutrition. The silken tofu creates the most luxuriously smooth filling that honestly tastes better than traditional chocolate tarts, and nobody ever suspects it's there. Best of all, it uses simple pantry staples that won't break the bank, making this elegant dessert totally doable any day of the week.
Ella x
Ingredients
- 15medjool dates
- 473 mlalmonds
- 237 mlcocoa powder
- 237 mlcoconut oil
- 2 blockssilken tofu
- 237 mlmaple syrup
- 1 tspvanilla extract
- 2 tbspcocoa powder (for dusting)
- 1 tspsalt
Detail level
Instructions
- 1
Blend dates and almonds until crumbly. Press into a tart pan.
Tip: Use a food processor for easier blending.
- 2
Melt coconut oil and mix with cocoa powder. Spread over the crust.
Tip: Ensure the mixture is smooth.
- 3
Blend tofu, maple syrup, vanilla, and salt until smooth. Pour over the crust and chill for 30 minutes.
Tip: Ensure the filling is completely smooth for a creamy tart.
- 4
Dust with additional cocoa powder before serving.
Tip: This step is optional but adds a nice finishing touch.
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