Quite possibly the best recipe for a vegan, no bake, rich chocolate tart you will ever find!
The beloved Oreo cookie steals the show in this amazing vegan chocolate tart. Now guys, I know some of you might be surprised to hear this but YES, OREOS ARE VEGAN! And yes I know this recipe looks like unadulterated, full on fat kid food. That’s because it is. But it’s totally worth it, trust me guys. Hey, at least it is gluten and dairy free.
I’ve been on a mission to create a rich vegan chocolate tart for what feels like forever, and it almost stumped me. My first attempt lacked depth of chocolate flavour. Second came closer, but the texture wasn’t quite right. Third attempt was a total winner.
Let’s begin with the Oreo crust. If you’ve never had Oreo crust then you haven’t lived. It is the perfect crust for no-bake desserts as it holds up well with chilled fillings and of course it tastes so frickin’ delicious. I actually added some orange zest to the tart base, as it compliments the chocolate perfectly, but that is of course optional.
Then there’s the absolutely sensational, creamy, rich, mega chocolate-y filling. Oh my.. And remember: the addition of salt is crucial: it subtly counters the richness of the chocolate.
If you give this vegan chocolate tart recipe a try, be sure to take a picture and tag it #letseatsmart on Instagram so we can be cake twins.
Vegan chocolate tart
For the crust
- 25 Oreo cookies
- 5 tbsp vegan buttery spread
- 1 tsp orange zest
For the filling
- 100 ml soya milk
- 250 g good quality dark chocolate (90% cocoa)
- 1 tsp vanilla extract
- 1 tbsp corn flour
- 2 tbsp cocoa powder
- Melt the butter over a low heat and set aside.
- Using a food processor, finely crush the Oreo cookies (you do not need to remove the filling from the Oreo). Then stir in the cookie crumbs, melted butter and orange zest until combined.Don’t worry if you haven’t got a food processor! Just place the cookies in a plastic zip lock bag and crush using a rolling pin.
- Press crust into the bottom and up the sides of a pie tin and freeze for around 10 minutes whilst making filling.
- To make the filling, place the soya milk in a small pan and warm over low heat.
- In a small bowl, mix the cornflour with a few tablespoons of the warm soya milk and stir until smooth. Return to the pan, stirring to combine, and bring to the boil.
- Snap the chocolate into a bowl and pour over the hot soya milk. Stir to combine, then add the vanilla extract, cocoa powder and a pinch of sea salt.
- Once melted, pour the chocolate filling into the case and chill for 3-4 hours before serving.