This chocolate coffee tart has a creamy smooth texture somewhere between a firm cheesecake and a traditional tart so, as it’s quite shallow, I decided to call it tart!
It has a hint of coffee, it’s sweetened with maple syrup and a little brown sugar and sits on a nutty biscuity base. Scrumptious.
At a bbq we had recently I realised just how much our taste for sweet foods have changed since we started eating a more plant based diet, before we went vegan we would happily tuck into a chocolate GU pudding or some Reese’s cupcakes on most nights but since making desserts out of things like dates, cocoa, maple syrup and of course p.butter, we now get our sugar kick from way less sugar than we used too and our sweet treats still taste great.
It was interesting at the bbq to see how differently our non vegan friends and vegan friends appreciated the vegan food on offer, especially this tart. Our vegan friends couldn’t get enough of it and the others wouldn’t have any of it! There was a real divide, which was a bit of an eye opener!
If you are after a really rich chocolate tart, follow the ingredients as listed and add more maple, sugar and chocolate to taste.
If you like this recipe please share it and pop a comment in the section below 🙂 We love hearing from you and don’t forget to tag your photos on instagram #theartofveg so we can see your chocolatey creations too! Cheers everyone x
CHOCOLATE COFFEE TART
- 170g vegan cream cheese
- 300g chickpea tofu
- 1+1/2 heaped tbsp cocoa powder
- 4 tbsp maple syrup
- a big pinch of fine sea salt
- 1+1/2 tsp instant coffee+ 1 tbsp water
- 9 hobnob biscuits or any good sweet vegan oaty biscuits 150g
- 3 tbsp dark brown sugar (1 tbsp for the base = 1 tbsp for the filling)
- 1 tbsp vegan margarine
- 1 tsp vanilla essence
- a small handful of nuts (I use salted peanuts but mixed nuts or cashews also work well)
- Preheat the oven to gas mark 5/375/190
- Lightly grease the bottom and inside edges of a round 8" spring form sandwich tin.
- In a food processor add the biscuits, margarine, 1 tbsp sugar and nuts and pulse until is well combined and looks like breadcrumbs.
- Scrap the mixture into a prepared sandwich tin spreading the mixture out evenly, push the down with your fingertips or using the bottom of a glass to create an even flat base.
- Pop the tin in the oven to cook for approx 10mins or until the biscuit has turned slightly brown.
- Meanwhile add all the remaining filling ingredients to the food processor and pulse until everything is well combined.
- Spoon the mixture out onto the cooked biscuit base (no need to cool first) and cook for about 30mins. You can usually tell when it's cooked as the surface will begin to tighten.
- Leave out on the side to completely cool, grate some dark chocolate all over the top and pop in the refrigerator for an hour. Serve.
Other sweet treats on this blog: