Chocolate, Oreo and Raspberry Tart (Vegan)

Guess who’s back!? Back again…

Horrah! I am back with another recipe, and as it has been such a long time, I thought I’d ease myself back into the baking world with a super quick and easy tart that takes less than 10 minutes to whip up. It, of course, involves chocolate, all the best recipes do, and now it is the beginning of summer, I can finally start using summer berries once more. It’s not the most challenging, or particularly fancy, thing to create, but sometimes simple things really are the best.

This dessert has been inspired by Jamie Olivers Vegan Chocolate Pots, and uses quite an unusual ingredient; tofu. It is important to use silken tofu as regular firm tofu will not provide the same texture. Before you scoff, silken tofu is a great ingredient to replicate the creaminess that you would usually get from dairy products and don’t worry, you really cannot tell. The chocolate helps keep this tart firm, so it is vital to leave this to chill in the fridge for a couple of hours before serving. One last thing; as the chocolate is the primary ingredient in this recipe, make sure you can buy the best quality dark chocolate you can afford. Oh, and if you have it, add a splash of flavoured liqueur to really bring out the chocolaty flavour. 


  • 1 packet of Oreos
  • 30g dairy-free butter, melted
  • 100g dark chocolate, melted
  • 1 packet of 350g silken tofu, drained of liquid 
  • 80g maple syrup
  • Zest of 1 lime
  • Pinch of salt and crushed chilli flakes(optional)
  • Punnet of raspberries


  1. First, make the Oreo biscuit base. Blitz the Oreos in a food processor until a fine crumb, or alternatively bash with a rolling pin to produce the same result. Add the melted butter, stir until the crumbs stick together and press into the bottom of a 20cm tart tin until flat. Place in the fridge to set while you make the filling
  2. Add the melted chocolate, drained tofu, maple syrup, zest of 1 lime, a pinch of salt, crushed chilli flakes and a splash of liqueur (if using) in a blender or food processor and blitz until completely smooth and thoroughly combined.
  3. Pour on top of the Oreo biscuit base, level over and place the raspberries in a nice pattern on the top.
  4. Leave in the fridge to chill for a couple of hours before serving.

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