Who doesn’t love chocolate? I think it’s one of the main reasons many vegetarians wince at the thought of going the full hog and switching to veganism. And I get it: chocolate is amazing. I certainly wouldn’t want to live without it. Hopefully this vegan chocolate tart recipe will help change some minds about chocolate, because it really doesn’t have to have dairy to be delicious.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
This vegan chocolate tart recipe has an intense buckwheat pastry base that has cashews, dates and dark muscovado sugar. That plus a rich and creamy tofu-based filling and an incredibly rich chocolate topping will give you a tart you’ll never forget. The buckwheat flour keeps the vegan chocolate tart gluten-free, but you can substitute it for regular plain flour if you’d prefer.
Of the many chocolate recipes on this website, this one has got to be one of my favourites. It’s so intense and amazing with chilled vegan cream. You also can’t eat too much in one go, so you don’t have to worry about scoffing half of the pie down in one sitting. I use Green & Blacks chocolate for this recipe, but feel free to choose you own favourite.
You might want a lighter main course if you’re having this for dessert. Why not try my Vegan Courgette Rostis with Plum and Edamame Salad, or my Roasted Aubergine and Tomato Pasta Salad with Parsley and Mint Pesto.
Give this recipe a try, tell me what you think.
Vegan Chocolate Tart
Prep time: Up to one hour. Cooking time: 25 minutes. Chilling time: 3 hours or overnight.
For the base:
300g buckwheat flour
150g vegan margarine, plus extra for greasing
1tsp baking powder
60g cashew nuts
50g dark muscovado sugar
4 tbsp almond milk.
For the Filling:
1 x 400g pack of plain tofu, drained
200ml dairy free single (light) cream
50g ground almonds
90g dark muscovado sugar
50g coco powder
75g vegan margarine, softened
200g dark, dairy-free chocolate such as Green & Blacks, melted.
For the topping:
100g of the same dark chocolate as the filling, melted
50g vegan margarine, melted
50ml dairy-free single (light) cream.
To make the base, put the flour, salt and baking powder into a bowl and add the margarine in small pieces. Rub with your fingertips until the mixture resembles breadcrumbs. Blend the cashew nuts in a high-quality blender and add to the mixture. Blend the dates separately and add those as well, then add the sugar. Mix these ingredients together and then pour in the almond milk. Bring it all together with your hands and knead into a dough. Cover with cling film and leave in the fridge for an hour.
Preheat the oven to gas mark 5 / 190 C / 375 F
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Take the pastry dough out of the fridge and roll it out using the buckwheat flour to stop it sticking. Grease a 10-inch pie tin with some of the vegan margarine and line it with the pastry. Don’t worry if it breaks up, just press it into the base of the tin and up around the edges with your fingers. You’ll have some pastry left over so feel free to chill this for something else. Once the tin is lined, cut a square of greaseproof paper and press it down on top of the pastry and cut away any edges that stick up too much. Fill the paper with raw rice or baking beans and bake in the bottom of the oven for 15 minutes. Remove the rice and greaseproof paper and bake for a further 10 minutes. Leave to completely cool.
To make the filling, blend all of the filling ingredients together until completely smooth. You will have to stop repeatedly to scrape down the sides with a spatula. If the mixture is too stiff then you can add more cream to loosen it. You are looking for a consistency similar to cake mix
Once the tart base is cooled, pour in the filling, spreading it to the edges. Cover with cling film and chill in the fridge for at least 2 hours, or overnight if you like.
An hour before serving the tart, remove it from the fridge and make the topping.
Mix together the melted chocolate and margarine until completely smooth. Allow to cool slightly and then add the cream. Stir with a whisk to thoroughly combine and then, using a spoon, spread the topping over the tart. Leave to set outside of the fridge for an hour. Slice and serve.
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my latest recipes
Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,
This is a perfect mid-week meal that doesn’t take much time to cook and is ideal for when you’re on a budget. It involves just a few ingredients and makes use of your air-fryer to cook the potatoes while you’re making the curry. If you don’t have an air-fryer, you can either sauté or roast
This is such an easy soup to make and perfect for autumn and winter. Thick, warming and full of flavour, this Roasted Squash and Smoked Aubergine Soup will be a regular feature at your dinner table. I used the red onion squash for this recipe, but you can just as easily swap it for any
Autumn is always an exciting time when it comes to food, with the harvest of so much fruit and veg that is actually in season, and the arrival of a few items we only see at this time of year. One of those, of course, is the pumpkin. Pumpkins hit our stores in October but
I’ve been meaning to post a vegan Moussaka for some time but it’s one of those recipes I hadn’t yet got around to doing (there are many of them). Recipes for moussaka vary considerably from region to region and it is a popular dish throughout the Balkans and the Middle East. We are perhaps more
The vindaloo curry began its life in Goa and is based on the Portuguese dish Carne de Vinha D’alhos. The actual translation for Vindaloo is Wine with Garlic, but the wine in the Portuguese version has long since been substituted for vinegar. This curry is revered in Britain as a hot dish attempted only by
Not everyone will like vegan black pudding. I happened to like it before I went vegan and love the plant-based version. My wife, however, can’t stand it. As far as I know, there is only one company that makes them and they are the Bury Black Pudding company. You can buy it at Asda, or
We’re often missing ideas for a good Sunday or Christmas vegan main dish. I try to come up with something new most years, in order to have a little bit of variety and some options to choose from. This Vegan Mince and Chestnut Pie I came up with about 3 years ago but had yet