Plant-Based Chocolate Tart
This Plant-Based Chocolate Tart is easily my wife’s favourite dessert. Because it’s based with tofu it is super high in protein as well, though it’s ridiculously decadent. If you’re looking to figure out how to make a plant-based desert that everyone will love, look no further!
I try to keep oil out of my cooking as much as possible, but I’ve found that with a dessert like this it adds to the dish in a way that it’s worth it for me. You could potentially swap out the coconut oil here for date paste and make your crust that way. I’ve also had to make this when I was out of pecans and found that peanuts work in a pinch. Whatever nuts you like will probably be fine.
If you don’t like chilli powder, then you could swap that out with cinnamon powder. It really is crucial that you use silken tofu here to get the creamy texture just right. Anything firmer and you’re just asking for a lumpier dessert. It will still taste amazing, but it just won’t be the same.
This dessert stores well in both a fridge or freezer, but chances are is that it’s not going to last all that long. This is one of my higher calorie desserts on the site, so maybe have a lighter dinner like my Taco Soup to balance it out. Do some more sit-ups, whatever you want. This Plant-Based Chocolate Tart is worth it!
Eating healthy doesn’t mean skipping dessert. Learn how to make a Plant-Based Chocolate Tart and smash some deliciousness into your life!
- 2 cup Pecans
- 1/4 cup Coconut Sugar (or brown sugar)
- 1/2 tbsp Coconut Oil
- 1/2 tsp Sea Salt
- 1/4 tsp Chili Powder
- 1 1/2 cup Dairy-Free Chocolate Chips
- 520 g Silken Tofu
- 1 tsp Vanilla Extract
- 1 pinch Sea Salt
- 1/2 cup Berries (for garnish)
To make the crust add your pecans and coconut sugar to a food processor and pulse until it resembles a fine meal. Do not over-process or you're going to end up with a nut butter, which is not what you want!
Add the rest of the crust ingredients and pulse until well combined.
If you’ve got a tart pan with a false bottom grab that, otherwise a pie plate will work just as well. Grease it with coconut oil just a LITTLE bit and then toss your crust mixture into the pan and start to press it in so that it holds together. Try to get the consistency the same overall and make sure you don’t leave any gaps or holes in the crust. Set aside.
Start by melting your chocolate in either a microwave in 30 second increments or over a double boiler on the stove.
While that’s happening, with your cleaned food processor, combine the silken tofu, vanilla, and salt together and process until smooth. Once the chocolate is melted fold it into the tofu mixture and process again, scraping down the sides as needed until it’s all nicely blended together.
With a spatula transfer the chocolate cream onto your nut crust and smooth it out so that the top has a nice even surface.
Place it in the fridge for at least 20 minutes to set until firm. You can also put it in the freezer if you prefer.
Once ready you should be able to pop the entire thing out of your tart pan and slice, if using a pie plate it might be a bit trickier, but I believe in you!
Before serving top with berries in whatever pattern looks good to you. This cuts nicely into 10 slices, feel free to make them a bit bigger, but it’s pretty calorie dense so a little goes a long way. Either way find someone you love and SMASH THIS INTO YOUR FACE.
Servings 10
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 33.3g52%
- Saturated Fat 9.1g46%
- Cholesterol 6mg2%
- Sodium 133mg6%
- Potassium 332mg10%
- Total Carbohydrate 25.9g9%
- Dietary Fiber 4.2g17%
- Sugars 20g
- Protein 8.5g17%
- Calcium 7 mg
- Iron 11 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you want to make individual tarts you can use a muffin tin, it just takes a bit more work to divide the crust mixture off the top.
