No-Bake Chocolate Tofu Tart is a very tasty pie that (dare I say) is also a healthier option because it has a good amount of protein in each serving and it's also gluten free. Served with an entire layer of fresh raspberries on top, it's the perfect berry chocolate combination!
Why I love this Chocolate Tofu Tart recipe
• This tart with Oreo crust is so rich, creamy and chocolatey with a hint of coffee and succulent berries for a contrasting flavor/texture.
• Chocolate Raspberry Gluten Free Tart is an extra special dessert that would be perfect for a dinner party.
• Your guests would never know it was gluten free and dairy free. It's a chocolate lover's dream!
• The chocolate filling is made with silken tofu and melted dairy free/sugar free chocolate chips, so you get a healthy amount of protein in each serving.
• Bonus! This Chocolate Raspberry Gluten Free Tart was a hit and perfect for our little birthday celebration!
What you need
Chocolate Sandwich Cookies - The crust is made of crushed Oreo cookies. They now have a gluten free option and that's what I used for this recipe. If you CAN have gluten and prefer regular Oreo cookies or a generic brand, go for it.
Coffee - Recipe calls for ⅓ cup of brewed coffee. I acutally used instant espresso powder dissolved in hot water. If you're a fan of Kahlua, you can substitute that instead of coffee.
Soft Silken Tofu - the secret ingredient! Silken Tofu can be found at Whole Foods in the produce section or at your local health food grocery stores. It's also available online. Don't use regular tofu. The Silken Tofu is soft, almost like sour cream but slightly more solid. Regular tofu won't work with this recipe. I used Extra Firm Silken tofu for this recipe.
Chocolate Chips - Use your favorite brand. I used Lily's brand semi-sweet chocolate chips because there is no sugar added. Feel free to use regular chocolate chips or dark chocolate chips, if you wish.
Butter or Margarine - If you can have dairy, use butter. If you want to make it a vegan chocolate tart, use vegan margarine or buttery spread.
How to make this recipe
1) To make the crust, crush 20 cookies in a food processor or place in a large resealable plastic bag and crush with a rolling pin until you have fine crumbs. In a large mixing bowl, mix crushed cookies with melted butter (if you can have dairy) or dairy free margarine such as Earth Balance.
2) Then press into an 10" tart pan with removable bottom. Place in the refrigerator to chill.
3) To make the filling, place the chocolate chips in a glass or metal bowl. Place the bowl over a pot of simmering water (like a double boiler). Stir until melted. Pour the melted chocolate into a blender or food processor along with the tofu, coffee (or Kahlua if desired), salt and vanilla extract (plus honey, if you want to add a little more sweetness). Puree until completely smooth.
4) Pour pie filling into chilled Oreo cookie crust. Rinse the raspberries with water and gently dry them. Place on top of the chocolate tart. Let the tart chill for 2 hours.
Then it's ready to eat. Isn't it pretty!
Substitute Strawberries - If you're not a fan of raspberries. Substitute fresh strawberries for the top of your healthy chocolate pie.
Easy Way to Melt Chocolate Chips - If you don't want to fiddle with the double boiler method, you could melt the chocolate chips in the microwave in a microwave-safe bowl according to package instructions. I microwaved mine for 1 minute on high.
Storing your Tart - Store any left over pie in the refrigerator for a few days. You don't have to cover it or put in an airtight container. Let it come to sit on the counter for about 10 minutes before cutting it. It tastes better when it has a chance to soften slightly at room temperature.
Store Bought Crust - If you're in a hurry and you don't have to have a gluten-free pie crust, you could use a store bought graham cracker crust for this chocolate vegan pie.
Frequently Asked Questions
How do I make this a vegan chocolate pie recipe? Simply use vegan buttery spread or vegan margarine instead of butter when making the crust mixture with Oreo cookie crumbs (Oreo cookies are vegan). Also, do not add honey to the filling as it is not considered a vegan food. This will certainly be one of your favorite vegan desserts
How do I make this a sugar free recipe? Use sugar free chocolate sandwich cookies for the crust and sugar free chocolate chips for the filling. Do not use the honey in the filling ingredients.
Do I need to bake the crust before adding the tart filling? No, you do not need to bake the crust. Simply put it in the refrigerator to chill while you are mixing up the filling.
How do I transport this pie? Place on a serving plate and cover with plastic wrap for transporting.
No-Bake Chocolate Tofu Tart
For the crust
- 20 gluten free Oreo cookies 330g
- 4 tablespoons butter or dairy free Earth Balance
For the filling
- 13 ounces sugar free chocolate chips 370g or 2 cups
- ⅓ cup coffee 80mL or coffee liqueur (such as Kahlua)
- 1 teaspoon vanilla extract
- 12.3 ounces silken tofu, drained I used extra firm
- ¼ teaspoon salt I used pink Himalayan sea salt
For the garnish
- 15 ounces fresh raspberries, rinsed and dried about 2 cups
For the crust
- To make the crust, crush 20 cookies in a food processor or place in a large resealable plastic bag and crush with a rolling pin. Mix with melted butter or Earth Balance, then press into a 10-Inch tart pan with removable bottom. Place in the refrigerator to chill.
For the filling
- Place enough water in the bottom of a 4-quart saucepan to come 1 inch up sides. Bring to a simmer over medium heat. Place chocolate chips in a medium metal or glass bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat. (If you're in a hurry, you can melt the chocolate chips in the microwave according to package instructions.)
- In a blender or food processor, add the tofu, chocolate mixture, coffee or Kahlua (depending on which you choose), salt and vanilla extract. Turn it on and process until smooth (about 1 minute).
- Pour the filling into the prepared crust. Place raspberries on top. Refrigerate for 2 hours, or until filling sets firm. Sprinkle with powdered sugar, if desired. Slice and serve. Store in refrigerator for up to 1 week.
Story behind the recipe
My mom and stepdad came to visit over the weekend. And since her birthday was on the 3rd, I wanted to make her a birthday dessert. She can't have gluten or dairy so it's a little bit of a challenge trying to figure out what to make for her. I searched the files and found my favorite dairy free chocolate pie recipe. It came from Alton Brown a few years ago. He actually demonstrated how to make it on the Dr. Oz show, so you know it's healthy. I thought it would be easily converted to a gluten free recipe by making my own crust. And I added some raspberries for color. My stepdad suggested that I sprinkle a bit of powdered sugar on top which was a fabulous idea.