Chocolate Cheesecake, Chocolate Tart, or Chocolate Torte? The answer is I’m really not sure. I made this for my family for the first time this weekend and we debated for some time about what it should be called, but there was one thing we certainly all agreed on – whatever it is, it’s absolutely delicious.
Starting sweet. When I first came up with the idea of starting a vegan blog I had visions of posting healthy and nutritious recipes with fruits, vegetables, whole foods and all things good, yet here I am writing my first post about a gooey, chocolety dessert. Admittedly, this probably isn’t the recipe for you if you’re overly conscious of your waistline, but hey, I never said veganism had to be healthy, I’m just here to prove it doesn’t have to be boring, and I’m a firm believer in a balance, which means sometimes you just need a dessert in your life to level the scales. Now, I am by no means trying to claim this tart even remotley good for anything other than your taste buds, but on top of being smooth, creamy, chocolety, and just downright irresistable, it’s also packed full of protein thanks to the tofu, so it’s a great alternate answer for next time someone asks where you get your protien from. Top it with some fresh fruit, and at a push, it could even count as one of your 5 a day.
This simple no bake tart is literally the easiest thing I have ever made. Put together in less than 20 minutes, the hardest part is having the patience to wait for it to set in the fridge for a couple of hours.
Bournville Chocolate Ganache Tart
Prep time: 20 minutes Passive time: 2 hours Serves: 8-10 servings
Ingredients
For the base
- 150g digestive biscuits
- 80g melted vegan butter/margarine
For the ganache
- 349g silken tofu
- 230g melted bounville dark chocolate
- 2tbsp golden syrup/maple syrup
- 1/2 tsp vanilla extract (optional)
- 2tbsp icing sugar (optional/to taste)
Toppings (Optional)
- Grated chocolate
- Fresh fruit
- Crumbled pistachios
Method
- Blitz the digestive biscuits using a food processor, or alternativley place in a resealable freezer bag and bash into a crumb with a rolling pin.
- In a mixing bowl combine the biscuit crumb with the melted margarine.
- Tip the biscuit mixture into a greased 9 inch tart tin. Spread evenly over the base and press it down firmly using the base of a glass so that it is compact and evenly spread.
- Pop the base in the freezer for 10 minutes to firm up whilst you make the ganache.
- In the food processor, blend the tofu until it resembles a smooth creamy consistency.
- Add in the melted chocolate, golden syrup and vanilla extract and blend until combined.
- (Optional) Taste, and add in icing sugar one tea spoon at a time for your desired level of sweetness.
- Scoop the ganache onto the base and level out using a spatula.
- (Optional) Top with grated chocolate.
- Leave to set in the fridge for 2 hours, or as long as you can wait.
- Any aditional toppings, especially fresh fruit, should be added just before serving.
- Enoy!
Have you tried this recipe? Let me know in the comments section below. And don’t forget to share a snap on Instagram! Tag @Liv_ing.Vegan and hashtag #LivingVegan
Variations
Use your favourite kind of dark chocolate, I used bournville because I had some left lying around after christmas, but any dark chocolate will work. Make sure to taste as you go and adjust the amounts of golden syrup or icing sugar accordingly depending on the bitterness of the chocolate you chose.
Go nuts. This recipe works great topped with pistachos but if you want a real nutty treat, feel free to fold some chopped pecans into the chocolate/tofu mixture before spreading onto the biscuit base for that extra texture and crunch.
The base. For me, when it comes to dessert there is no such thing at too much chocolate. I loved this recipe just as it is, but I’m looking forward to making it again soon using crushed oreos or bourbons in place of the digestive base.
Gluten free – The topping for the tart is already 100% gluten free. The only adaption you have to make to this recipe is to swap out the regular digestives for gluten free digestives, or even gluten free oreo style biscuits.
Liv'ing Vegan 
Mmm looks great… but the ingredients listed for the ganache are the same as the ingredients listed for the base, is that right?
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I’m sorry, I don’t know what happened there but thanks for pointing it out… I’ve updated the recipe now so the ingredients are correct x
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Awesome, I think I might have to make this 🙂
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Great post 😁
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