vegan chocolate tart

This gorgeous vegan chocolate &amp; raspberry tart is the very definition of a showstopper. The combination of the rich chocolate filling with the vibrant, juicy raspberries is simply divine, and it’s honestly impossible to guess that this dessert is made without any eggs or dairy.

Vegan Chocolate & Raspberry Tart

shortcrust pastry

250 g (8.8 oz) dark chocolate (60-70% cocoa solids), chopped

200 g (¾ cup + 2 tbsp) Nature's Charm Evaporated Coconut Milk

150 g (½ cup) Nature's Charm Sweetened Condensed Coconut Milk

raspberries

cocoa powder

130 g (½ cup) Nature's Charm Coconut Whipping Cream, chilled overnight

powdered/icing sugar

chocolate shavings or curls

Prepare one batch of the vegan shortcrust pastry as per the recipe and fully blind bake it until deep golden brown (at 350ºF/180ºC, first for 15 minutes with the pie weights and then for 10-15 minutes uncovered).You can find the full recipe for the pastry and my top tips for making and blind baking it here.

Once blind baked, allow the tart shell to cool completely in the tart tin, then set aside until needed.

For vegan shortcrust pastry:

Place the chopped chocolate into a heat-proof bowl.

In a saucepan, combine the Nature&#39;s Charm Evaporated Coconut Milk and Sweetened Condensed Coconut Milk, and cook them over medium heat with occasional stirring until well combined and the mixture only just comes to a boil.

Pour the hot mixture over the chocolate and allow to stand for 2-3 minutes. Then, stir it together until the chocolate has fully melted and you get a glossy, smooth chocolate ganache. Set aside until needed.

Arrange the fresh raspberries in an even layer on the bottom of the cooled, blind baked tart shell.

Pour the chocolate filling over the raspberries.Tip: The raspberries tend to cluster together in places after the filling has been poured over them. While the filling is still runny, you can nudge them around to get them more evenly distributed within the tart.

Allow the chocolate filling to cool at room temperature for 1-2 hours, then chill in the fridge overnight – this allows it to set completely and with minimal condensation forming on top.

For vegan chocolate &amp; raspberry tart:

After the tart has chilled in the fridge overnight, remove it from the tart tin onto a serving platter or plate of choice.

Lightly dust the surface of the filling with cocoa powder.

In a bowl, whip the Nature&#39;s Charm Coconut Whipping Cream with the powdered/icing sugar until firm peaks form.Tip: Make sure to chill the Coconut Whipping Cream overnight before using it, as that stabilises it and makes it much easier to whip.

Transfer the whipped cream into a piping bag fitted with a large star nozzle, then pipe dollops of cream around the edge of the tart (see blog post for photos).

Decorate with fresh raspberries and chocolate shavings, before slicing and serving.Tip: For extra neat and clean slices, cut the tart with a warm/hot knife. Choose a sharp knife and dip it into very hot water. Wipe it dry, then slice the tart while the knife is still hot/warm. In between slices, dip the knife again in hot water, wipe it off and repeat.

Decorating the tart:

The vegan tart keeps well in a closed container in the fridge for 4-5 days.

Storage:

This Vegan Chocolate Pie will dazzle you with its silky chocolate filling and 4-ingredient nutty crust. A quick and easy no-bake dessert that will ‘wow’ all of the chocolate lovers in your life! Naturally gluten-free and oil-free, nut-free option.

Vegan Chocolate Pie (No-Bake)

packed up pitted medjool dates*

walnut

cacao powder

salt

dairy-free chocolate chips

firm-style silken tofu* (drained)

non-dairy milk (I used oat milk)

coffee (for a deeper chocolate flavor –

vanilla extract

Optional toppings: cocowhip/coconut cream (fresh fruit, chocolate shreds, flaky salt, etc)

Prep: Lightly spray a 9” pie or tart pan with oil and set aside. Add the dates to a large bowl, then cover with hot water. Let soak for 5 minutes, then drain well (the liquid can be saved for smoothies or discarded). In the meantime,

Make the Crust: Add the walnuts, cacao powder, and salt to a food processor with an S-blade and process until a slightly coarse “flour” forms. Add the drained dates to the processor and pulse until well combined, using a spatula to scrape the sides down as necessary. Transfer the crust to the pan and press the crust evenly across the bottom and sides of the pan. I recommend using clean and damp fingers (keep dipping them in a little water to prevent sticking!) Set aside.

Microwave – Place the chocolate chips in a microwave-safe bowl. Microwave for 60 seconds, then use a clean and dry spatula to stir well; continue to microwave the chocolate in 20 second intervals, pausing to stir well. Once the chocolate is 80% melted, remove from the microwave and stir with the spatula until completely melted.

Double-Boiler – Fill a sauce pan or small pot with 1 to 2″ of water, then place a glass bowl over the top and add the chocolate chips. Bring the water to a boil over high-heat, then reduce to medium-low heat. Allow the heat from the bowl to melt the chocolate, using a clean and dry spatula to stir well. Continue warming the chocolate until it is 80% melted, then carefully remove the bowl from the pot. Stir with the spatula until completely melted.

Make the Filling: While the chocolate is melting, add the silken tofu, non-dairy milk, coffee, vanilla, and salt to the same food processor (no need to rinse!). Process until the tofu has broken down and a smooth, uniform “batter” forms. Add the melted chocolate into the food processor, then blend together until everything is evenly incorporated – the mixture will be thick and glossy, and you may need to scrape the sides down with a spatula. Transfer the chocolate filling into the pan and use a spatula to spread it around evenly. I like to make a swirled design, but a rustic pie tastes just as great ;)

Chill: Place the tart into the fridge for at least 4 hours (up to overnight) to let the chocolate filling to set. You can also place the tart in the freezer for 2 hours for a faster chill time.

Serve: remove from the fridge, slice, and serve as desired; leftovers will keep covered in the fridge for up to 5 days, or can be pre-sliced and frozen for up to two months. If you freeze, let the slices thaw and come to room temperature before serving.

Melt the Chocolate: Use either a microwave or double boiler to melt the chocolate:

You'll hardly believe that this decadent No-Bake Chocolate Raspberry Tart is made with only 8 healthy ingredients! Vegan, Sugar-Free, &amp; Grain-Free. 

No-Bake Chocolate Raspberry Tart

½ cup Raw Almonds*

Medjool Dates*, pitted and roughly chopped

tbsp Cacao Powder

Salt

Filtered Water

Unsalted Almond Butter*

12.3 oz Silken Tofu, drained

tsp Vanilla Extract

oz Non-Dairy Chocolate, melted

oz Fresh Raspberries

Almonds and Cacao Nibs (Optional)

First, prepare the crust. Add the Raw Almonds to a Food Processor or High-Speed Blender and pulse until a coarse meal forms. Then add the Medjool Dates, Cacao Powder, and Salt &#8211; pulse until well-combined. Pour in 1-2 tbsp of Filtered Water to help the &#8220;dough&#8221; stick together more, if necessary.

Transfer the pie crust to a greased or lined pie or tart pan and press it evenly around the edges. Place it in the fridge to allow the crust to set while you prepare the filling.

Add the Silken Tofu, Almond Butter, Vanilla Extract, and Salt to the same Food Processor (no need to rinse!). Process until the Tofu has broken down and a smooth, uniform &#8220;batter&#8221; forms. Melt the Chocolate using either the microwave or a double boiler, then pour it into the Tofu mixture. Blend together until everything is evenly incorporated &#8211; the mixture will be thick, and you may need to scrape the sides of your appliance with a spatula.

Transfer the Chocolate filling into the tart pan, and use a spatula to spread it around evenly. Place the tart into the fridge for another 20-30 minutes, to allow the Chocolate to set. The filling will be firm to the touch once it is ready.

Remove from the fridge and top with Raspberries and any other toppings that you&#8217;d like. Slice, serve, and enjoy! Store any leftovers in the fridge for up to one week.

I saw this video the other day on your YouTube channel and got super excited because I had all the ingredients (well mostly as I made some substitutions!) This was the first recipe of yours that I've made and it was fantastic so definitely won't be the last! I used cashew butter and a bit less chocolate chips but then added some maple syrup as the chips weren't as sweet and decorated with strawberries! Also couldn't find my pie tin and ended up using a springform pan instead.  Not great as some parts stuck, but no matter it was delicious and even better the next day as the flavors got a chance to meld together. So, so good! A very impressive and easy Valentine's dessert. The family loved it!! Thank you!

I've been vegan for about 1.5 years, and I've always had trouble liking tofu. Extra firm tofu was what I always grabbed, and the texture just doesn't vibe with me. I prefer whole beans and other protein sources. But when I tried this recipe with the silken tofu....Oh. My. Word. It was DEVINE! Now i'm exploring new ways to use silken tofu, especially the firm silken tofu for breakfast scrambles! Thank you for opening my eyes to a world of tofu possibilities!! I subbed peanut butter for almond butter, and it tasted like a giant peanut butter cup. YUM!

Wow!! This recipe was DELICIOUS!! And superrrrr easy &amp; quick common ingredients (which is very important to me). I was kind of skeptical when i was making it because i realized there was no sweetener in the filling but the chocolate added the perfect amount-not too much and not too little! Super creamy &amp; decadent!

I am not a baker by any means, but I found this sooo easy to make and so delicious!!! I used peanut butter instead of almond and I used semi-sweet vegan chocolate chips. Gosh I can’t get over how delicious and how easy this was. Thank you so much for this recipe, Caitlin!!!!

Dive into a world of plant-based decadence with this luscious Vegan Hazelnut Caramel Tart!This ultimate treat features a hazelnut-packed base, a crunchy hazelnut caramel layer and a luxurious vegan ganache that will send you straight to chocolate heaven. Each bite of this tart is a dreamy blend of nutty, creamy and chocolatey goodness - pure indulgence!

Vegan Chocolate Tart Recipe (No-Bake)

hazelnut flour (80 grams)

hazelnuts (70 grams)

smooth, unflavored nut butter

cocoa powder (25 grams)

maple syrup (60 ml)

hazelnuts (125 grams) (roughly chopped)

vegan caramel sauce (120 ml) (homemade or store-bought)

heavy cream (300 ml) (double cream (UK) or full-fat coconut milk)

vegan chocolate (250 grams)

tsp vanilla extract

Roasting Hazelnuts

Start by placing all hazelnuts for the recipe onto a lined oven tray and roasting the nuts for 8-10 minutes at 180C, or until they darken lightly in colour. Stir regularly and keep a close eye on them to avoid burning the nuts. After roasting, let the nuts cooldown entirely and transfer them to a clean kitchen towel. Rub the hazelnuts between two layers of towel in order to remove the skins.

Blend 80g of the cool, peeled hazelnuts into hazelnut flour. You can use either a high-speed blender or food processor but make sure to blend the nuts by pulsing for short amounts of time to prevent the nuts releasing their natural oils and becoming too sticky. Chop and crush the remaining hazelnuts for the tart base, caramel filling and decoration and set aside.

To create the chocolatey tart base, combine the hazelnut flour, 70g crushed hazelnuts, cocoa powder and salt in a mixing bowl, then fold in the nut butter and maple syrup until you get a sticky dough.

Transfer to an 8-inch tart tin and spread the mixture evenly along the sides and bottom of the tin. Place parchment paper on top and gently run a flat-bottomed glass over the tart base to even out the nutty layer. Remove the paper and transfer to the fridge for 15 minutes.

Sprinkle 125g chopped hazelnuts over the bottom of the tart, then stir a pinch of salt into the vegan caramel sauce and drizzle it over the nuts to evenly cover them. Place the tart back into the fridge to set for 15 minutes.

In the meantime, prepare the chocolate layer by heating the vegan cream in the microwave or on the stove. Roughly break the chocolate into small pieces and place it into a heat proof mixing bowl. Pour the warm cream over the chocolate and allow 10 minutes for the chocolate to melt.

Use a whisk to thoroughly blend the melted chocolate and cream mixture until smooth. If the chocolate hasn’t melted yet, give it a few more minutes, or briefly place the bowl into the microwave for 20 seconds.

Pour the chocolate ganache over the caramel layer, add any crushed hazelnuts on top for decoration and place the tart into the fridge to set for at least 1 hour.

To serve, slice the tart with a clean knife - for ease, run the knife under hot water first and wipe it clean between cuts.

Enjoy the vegan hazelnut caramel tart alongside a hot espresso or your favourite drink and store the tart in the fridge for up to 5 days.

This vegan chocolate tart recipe is an easy no bake dessert! It's gluten-free, grain-free, oil-free, and made with healthy ingredients like coconut milk and almond flour. The soft and chewy crust is filled with a rich chocolate ganache. It's great for birthdays, celebrations, and perfect for chocolate lovers. No oven and no food processor needed! #tart #vegandessert #vegandessertrecipes #nobakedesserts #grainfree

No-Bake Vegan Chocolate Tart

almond flour

nut butter (such as almond or peanut butter)

maple syrup

tsp salt

chocolate chips

coconut milk (full-fat, not light)

Prepare the crust

In a large bowl, add almond flour, nut butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly incorporated. Transfer dough to a tart pan (or a pie pan). Firmly press the dough across the bottom and sides of the pan, leaving a &#8220;well&#8221; in the center for the filling. Set aside.

Prepare the filling

In a small bowl, add coconut milk. Microwave for 45 seconds. Add chocolate chips and vanilla extract. Let sit for 1 minute, then whisk together until smooth. Pour into the center of the tart and spread evenly across the pan.

Chill

Chill the tart in the refrigerator for 2 hours (or until the filling sets). After, add your favorite toppings. Slice and enjoy! Keep stored in the refrigerator if saving/serving later.

So easy &amp; delicious and you can't taste the coconut milk at all!

This dessert hit the spot! Chocolatey. Chewy. Aaaaamazing! For the crust I used almond four. Next time peanut butter! This will be on my repeat list. Even froze well for the leftovers! Thanks Kaylie! 😋

I made this for a birthday party at work and everyone raved and insisted on the recipe! 
I used fresh raspberries and Reddi Whip for topping!
Easisiest and best desert😊

Love the recipe it's simple and sooo perfect 🙏.
Regarding the coconut milk, usually its 50% water and 50% milk, are we suppose to shake it together or should it be separated and use only the milk?

This vegan chocolate tart is ultra-creamy, rich, and packed with an intense chocolate flavor! Prepared with just a handful of ingredients in 30 minutes, it&#039;s a classic and decadent dessert that will surely excite your tastebuds!

Creamy Vegan Chocolate Tart

almond milk

coconut cream

chocolate

vegan pie crust

Bring the milk to a boil. Add the almond milk and coconut milk to a saucepan and heat it over medium heat. Once it has reached a simmer, turn off the heat.

Add the chocolate. Add the chopped chocolate to the hot milk and whisk until it is completely melted and fully combined with the milk. The texture should be silky smooth.

Fill the pie crust. Pour the chocolate ganache into your baked pie crust. Gently wiggle the pie plate on your counter to remove the possible air bubbles.

Chill. Finally, let the ganache tart cool down for 15 minutes at room temperature before chilling in the refrigerator for at least 6 hours. The ganache will set and become firmer.

Enjoy chilled with a drizzle of caramel sauce or topped with fresh berries! This chocolate tart will keep for up to 6 days in the refrigerator.

This was amazing! Followed the recipe exactly except that I used cherry with almonds chocolate bars as that is what I had on hand Oh my gosh, it was soo good and easy to make. Thanks for another super recipe!

This is the best chocolate tart I’ve ever made. Thanks to you, Thomas. Now I’m so confident that I can make a perfect gift for my bbf next weekend. He’s French and so in love with tarts. Once again, thanks a bunch! I’m so excited to make it again. :)

This plant-based version of Chocolate Tart is what I'm searching. Thank you Thomas!

A luxurious yet simple vegan chocolate tart with a chocolate-date crust, bright raspberry purée filling, and generous layer of creamy chocolate ganache. Just 10 ingredients required!

Vegan Raspberry Chocolate Ganache Tart

medjool dates, pitted

pecans

cacao or cocoa powder ((unsweetened))

tsp sea salt

Tbsp chia seeds

raw cashews*

filtered water

Flaky sea salt ((such as Maldon))

If using a traditional 9-inch pie pan, line it with parchment paper, making sure all sides are covered and the parchment paper is cut so it lies flat on all sides. If using a 9-inch tart pan, oil it well (preferably with avocado oil, not coconut oil as it freezes and hardens easily).

Prepare your dates and cashews by placing in separate bowls and pouring boiling water over each. Set aside to soften uncovered.

CRUST: To a food processor, add pecans, cacao or cocoa powder, and salt and pulse until a fine meal is achieved. Drain dates, remove pits if not already pitted, and add them to the food processor. Process until fully combined — about 1 minute.

Transfer crust mixture to your pie or tart pan and use clean hands to press it evenly across the bottom and sides of the pan. Transfer to the freezer to set.

RASPBERRY FILLING: To a small saucepan, add raspberries and maple syrup and place over low heat. Use a wooden spoon to break the raspberries apart while they heat, cooking until fragrant and lightly simmering — about 5 minutes. Transfer the mixture to a heat-proof blender and blend until smooth. Pour the raspberry purée over a fine mesh strainer and use a spatula to strain the seeds out. If you are short on time you can skip straining the seeds — your tart will just have a bit more crunch. Once strained, mix the chia seeds into the raspberry purée. Let cool.

Once the raspberry purée is cool, remove the tart shell from the freezer and spread the raspberry purée evenly over the crust. Place the tart back in the freezer for at least 30 minutes for the raspberry purée to set. Once the raspberry purée is set (touch it to see — it shouldn’t get on your fingers!), leave it in the freezer while you make the ganache.

GANACHE: Add chocolate chips to a medium-sized bowl and set aside. Then drain your soaked cashews and blend them with 1 cup (240 ml) of filtered water to make cashew cream (amount as recipe is written // adjust if altering batch size). Ensure it’s blended until completely smooth so there are no bits of cashews.

Transfer the cashew cream to a small saucepan and heat on the stove over medium-low heat, stirring constantly. As soon as the cashew cream begins to thicken (about 2 minutes), turn the heat off and pour the cashew cream over the chocolate chips. Cover and let sit for 2 minutes to melt the chocolate.

Whisk the cream and chocolate together until smooth, then add vanilla and stir once more. If for some reason the chocolate isn’t completely melted, microwave in 20-second increments and stir until smooth and melted.

Remove the tart from the freezer and pour chocolate ganache over the top of the raspberry layer. Smooth over the top layer of chocolate and place in the freezer to set for at least 3 hours or overnight.

Once set, remove from the freezer and let the tart warm up for about 15 minutes before trying to slip the outer sleeve off of the tart pan. If it sticks, let it warm up a bit more. If using a pie pan, simply lift tart out of the dish and slice to serve. Option to decorate the top with extra raspberries, an extra dusting of cocoa, and/or flaky sea salt such as Maldon.

Keep chilled if not eating right away. Store leftovers covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

This one is a keeper! Everyone loved it. I will make it on special occasions as it is a bit time consuming but worth every minute of it. I put half of it in the freezer to enjoy next weekend!

super simple ingredients that i pretty much always have in stock. for the raspberry layer, out of sheer convenience, used frozen raspberries and skipped the straining step. will keep it that way in future iterations (unless i have a surplus of fresh) as the result was still divine - even got compliments on the freshness of the raspberry layer. don’t own a tart pan so used an anchor hocking pie dish. make sure to press the crust as high up on the sides of a pie dish as possible - i didn’t press it high enough so my chocolate ganache filled beyond the crust (not a huge deal, but makes it a little more difficult to handle). to make the parchment lay flat, cut wide strips from the outside inwards in a circle, finishing each cut roughly where the bottom meets the sides (of the dish). the strips overlap each other, which helps the parchment lay flat against the surface of the dish. can’t wait to make this again, 10/10!!

Could I use already prepared raspberry preserves instead?

I have made this many many times and it is. so. good. I've done it with cashew cream (amazing.) and with coconut cream (also amazing, but still nailing down exactly how much to use - 1 cup feels like too much). I've also added pomegranate to the raspberry for Rosh Hashanah and it was such a hit! 
Definitely a great recipe for impressing your mother-in-law.

Tried this yesterday with few substitutes and it still turned out superbly delicious 😋 used walnuts instead of pecan nuts and ditched chia seeds ( as I didn’t have any at hand) very interesting flavours, I wasn’t sure about cashew cream but gave it a go anyway and it was just perfect. Thank you so so much 😘

This is the most amazing, delicious dessert I have ever made and eaten! My husband cannot stop raving about it. I made it exactly according to the recipe; it was very easy to make. I would highly recommend this recipe to everyone.

Vegan Raspberry Chocolate Ganache Tart was a complete winner. So worth the effort to see the smiles on our dairy &amp; gluten intolerant friend being able to enjoy this treat alongside everyone else.
We actually quite liked it straight from the freezer and with a glut of homegrown raspberries I've stored some extra sauce for other dishes - such a good idea to sieve out the pips and add chia seeds

Hello from the UK!  Love so many of your recipes, but this one has GOT to be my new fave!!  It looks so impressive when sliced, tastes totally delicious, and is even good for us!!!  I served it for my husband &amp; friends &amp; none of them guessed it was vegan! 
I made half the quantity, and it easily served 8 people, as it is quite rich &amp; indulgent &amp; limited the amount of dates for certain people!  I also did not bother  seiving the raspberry pips,  and tbh, no one noticed anything 'gritty' at all &amp; it meant I got a lot more of the raspberries than if they'd been put through a blender &amp; seive.

I'm making it again for a birthday supper! 

Thank you for all your original, delicious recipes!

Lu

Easy to make and delicious. HOWEVER something weird happened with the final freeze. It look like it had mold because it developed large white spots!!!  I had no idea what happened but as it thawed they disappeared. I almost threw it out based on its weird appearance. Thankful it ended up great.  I would have liked a bit more sweetness but I can adjust next time.  I took a picture if you want to see the white spots.

https://www.youtube.com/watch?v=0T9jEiP8dWg

A luxurious yet simple vegan chocolate tart with a chocolate-date crust, bright raspberry purée filling, and generous layer of creamy chocolate ganache. Just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/vegan-raspberry-chocolate-ganache-tart/
 
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Vegan Raspberry Chocolate Ganache Tart | Minimalist Baker Recipes

Made with health-forward cocoa powder, this sinfully delicious chocolate ganache pie doesn&#39;t contain added fats or refined sweeteners. A lively green pistachio frangipane filling harnesses the chewy sweetness of dried pears to create a visually stunning contrast that&#39;s sensually layered. It&#39;s the perfect make-ahead dessert for special occasions.

No-Bake Vegan Chocolate Pistachio Pie WFPB Gluten-Free

pistachios ((optional))

medium grind sea salt

pears,

matcha powder

almond extract

oats ((certified gluten-free if necessary))

dates, pitted and coarsely chopped ((packed))

Tbsp plant milk

Tbsp ground flaxseed

11.9 oz package shelf stable silken tofu, extra firm or firm

Place 2 to 4 tablespoons of raw pistachios in a small bowl or mug and cover with boiling water. Let the pistachios soak for one minute and rinse.

To peel pistachios rub them around on a clean kitchen towel so that the skins loosen up. Then remove as many of the dark papery skins as possible.

Place peeled pistachios in the bowl of a food processor and pulse until they are chopped. Be very careful not to over-process or you&#39;ll end up with pistachio butter. Very brief pulses are best. Stop after each pulse to determine if you&#39;ve gone far enough. Refer to photo in the main recipe text to see what I think is a good level of choppiness.

Remove chopped pistachios from food processor bowl and set aside.

Prepare Peeled Chopped Pistachio Topping (optional)

Place all ingredients for the pistachio pear frangipane paste in the bowl of the food processor.

Process ingredients until they form a smooth, or mostly smooth, paste. If necessary, use a silicon spatula to push down the sides of the mixture. Don&#39;t worry about over-processing. Refer to photo in main recipe text to see how smooth is smooth enough for me.

Remove pistachio pear frangipane paste from food processor, placing it in a small bowl. Set aside.

Pistachio Pear Frangipane Paste

You don&#39;t need to clean the bowl of the food processor before this step.

Place all ingredients for chocolate oat pie crust in the bowl of the food processor and process for approximately 2 minutes until a dough forms that clusters together. Small white oat specs will still be visible.

Transfer dough to an inch springform cake pan.

Begin by using your fingers to press dough into the pan and up the sides. Then, use the bottom of a flat-bottom untapered glass or a measuring cup to pack the dough evenly, starting from the center and moving outward. Push crumbs against the sides to build walls, using your fingers or the cup to create even, packed edges.

Place formed pie crust in the freezer for at least 10 minutes.

Make Chocolate Oat Pie Crust

It&#39;s important to remove as much excess water from the silken tofu as possible, so don&#39;t skip this step.

Place a strainer over a mixing bowl and the cheesecloth, or another kind of absorbent lint-free cloth, over the trainer. The mixing bowl under the strainer is there to catch the excess liquid.

Remove shelf stable silken tofu from its package and place the it over the cheesecloth and begin crumbling it using a spoon or your fingers. Part of the liquid is released right away. Then, to remove as much liquid as possible, wrap the cheese cloth around the crumbled tofu and gently squeeze. When it feels like you&#39;ve gotten most of the liquid out of the tofu, carefully remove the tofu crumbles from the cheese cloth and place them in a small bowl. The liquid in the bowl is discarded.

Squeeze Out Water from Silken Tofu

If there are crumbs left on the food processor bowl or blades, wipe them away with a moist towel. There&#39;s no need to wash it completely.

Place the tofu with liquid removed and all other chocolate ganache ingredients in the bowl of the food processor and process until a smooth custard forms. You will need to push down the mixture from the sides of the bowl several times. Be patient. This could take several minutes of processing. If the dates you&#39;re using are very dry you may need to add a little bit more liquid, either more plant milk or water, one teaspoon at a time. The ganache should be creamy but quite thick. If you need to add extra liquid, make sure it&#39;s as little as possible.

Remove the blade from the food, carefully scraping off the ganache that&#39;s stuck to it. Leave the ganache in the food processor bowl and set aside.

Make Chocolate Ganache

Remove the pie crust from the freezer.

Transfer the pistachio pear frangipane paste onto the pie crust.

Wet fingers are the best way to spread the frangipane paste which is very sticky. Place a small bowl of water nearby to wet your fingers as you press and spread the frangipane paste over the pie crust. Try to get it as even as possible.

Place the frangipane paste covered pie crust back in the freezer for at least 10 minutes.

Spread the Pistachio Pear Frangipane Layer

Top 8 vegan chocolate tart recipes from across the web

The most viewed vegan chocolate tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 8 vegan chocolate tart recipes from across the web

The most viewed vegan chocolate tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chocolate & Raspberry Tart

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No-Bake Vegan Chocolate Tart

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The most viewed vegan chocolate tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine