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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 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings 12
Calories 440kcal
Author Chrissie (thebusybaker.ca)


  • 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


  • 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.


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.


Serving: 1slice | Calories: 440kcal | Carbohydrates: 48g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 191mg | Potassium: 427mg | Fiber: 5g | Sugar: 30g | Vitamin A: 138IU | Calcium: 63mg | Iron: 7mg