Best Ever Vegan Peppermint Chocolate Tart

5 from 3 votes

Best Ever Vegan Peppermint Chocolate Tart

This Best Ever Vegan Peppermint Chocolate Tart is an indulgent dessert with a secret ingredient! It's creamy and indulgent, naturally sweetened, & vegan!

Course Dessert

Cuisine American, Christmas, French, Holiday, Holidays, New Years Eve, Thanksgiving

Keyword Best Ever Vegan Peppermint Chocolate Tart

Prep Time 20

Chilling Time 6

Total Time 6 20

Servings

Calories 440kcal

Author Chrissie (thebusybaker.ca)

Ingredients

32 chocolate sandwich cookies (Oreos are vegan, but there are many other brands that are vegan, dairy-free, and even gluten-free)
3 tablespoons melted margarine (or other vegan butter)
600 grams silken tofu, drained (approximately 20-21 oz)
1/2 cup real maple syrup (do not use table or pancake syrup that doesn't contain maple syrup - use real, pure maple syrup for this recipe)
1 teaspoon real vanilla extract
1/4 teaspoon peppermint extract (or use as much as the packaging directs - peppermint extract is made in many different strengths...read the label!)
400 grams dark chocolate, melted (approximately 14 oz)
Shaved chocolate and vegan whipped topping for serving

US Customary - Metric

Instructions

Crush the chocolate sandwich cookies in your blender and add the melted margarine, pulsing to combine completely.
Press the cookie crumb mixture into the bottom and up the sides of a 9-inch removable bottom tart pan (for easy removal of the cheesecake later on!)
Chill the crust to set while you make the filling.
Clean your blender and add the silken tofu, maple syrup, vanilla extract, and peppermint extract.
Melt the chocolate in a double-boiler over low heat, or melt it in the microwave at 50% power for 30-second increments until the chocolate is melted and smooth.
Let the chocolate cool slightly before adding it to the blender with the other ingredients. This will ensure a smooth texture.
Blend until very smooth, stopping to scrape down the sides of the blender if necessary.
Pour the filling into the chilled crust and smooth out the top with a rubber spatula.
Place the tart in the fridge to chill for at least 6 hours, or overnight, before transferring to a plate to slice and serve.
Serve with shaved chocolate, and/or your favourite vegan whipped topping.

Notes

This tart is best enjoyed the day after it's made, but it can be stored in the fridge in an airtight container for up to 2 days ahead of serving.

Nutrition