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Home » Recipes » Vegan Chocolate Peanut Butter Silk Tart

Vegan Chocolate Peanut Butter Silk Tart

Published: December 6, 2017 By Kaitlin 14 Comments

Vegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.com

We’ve partnered with Vitamix to create this Vegan Chocolate Peanut Butter Silk Tart recipe. Enjoy!

Everyone has their favorite pie or tart, and one that I LOVE but almost *never* eat is chocolate pudding pie. I remember in my younger days chowing down on chocolate pudding pies with a graham cracker crust and topped with cool whip—courtesy of my aunt. She would whip up one or two pies for family dinners, and keep them in the extra fridge in the garage until the plates from dinner had been cleared away. Of course, during the day, my cousins, sister, and I would sneak away and swipe a few tastes of the chocolate pudding filling and any leftover cool whip in the freezer.

So why is it that I never eat what is probably my favorite pie? Well, there’s the from-the-box chocolate pudding factor, the cool whip/whipped cream factor, the buttery graham cracker crust, and the extra chocolate or syrup sprinkled over the top…It’s a caloric bonanza that I really can’t justify when I sit at a desk all day.

BUT. Enter silken tofu.

Silken tofu is an underutilized ingredient. When treated right, silken tofu shines with delicious traditional Chinese flavors (see our Real Deal Mapo Tofu, Spicy Cold Tofu / Liangban Tofu, or Beef Tofu Stir Fry), but it’s also an excellent supporting act in dairy-free and vegan desserts!

Yes! Desserts! Which means, yes, PIE! Or rather, a TART!

Silken tofu’s mild flavor and substantial, blendable texture makes for the ultimate substitute for yogurt, dairy, or other sources of emulsifying fats in your favorite baked goods. Our Dairy-Free Lemon Cake is a wonderful dessert that also uses silken tofu to great success. I always wonder why I don’t take advantage of this excellent substitution more often, so when I caught word of a silken tofu chocolate tart, I didn’t have to think twice about putting my own spin on it.

I should also say that this chocolate peanut butter silk tart is VEGAN, which means less guilt later, plus it only has SEVEN ingredients and was made almost entirely in the pitcher of our Vitamix Ascent Series blender! First, you make the graham cracker crust using coconut oil instead of butter (grind up the graham crackers in your blender or food processor), and then blast all of the filling ingredients together in the Vitamix, which makes short work of a whole block of silken tofu and lots of gooey chocolate. Chill it for a few hours, slice it, and—voila!—you’re noshing. Simple.

Vegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.com

While the silken tofu is the texture element that gives this vegan chocolate peanut butter silk tart that childhood pudding-y taste, I’ve also upped the nostalgia factor with a hit of peanut butter and a pinch of cinnamon!

You can even make this tart gluten-free by using gluten-free graham crackers or other cookies to make the crust.

W H A T A R E Y O U W A I T I N G F O R ? Make this vegan chocolate peanut butter silk tart!

You’ll need:

  • 16 graham crackers
  • 1/2 cup coconut oil, melted
  • 21 ounces silken tofu (a standard-sized block)
  • 1/2 cup almond milk
  • 1/2 cup peanut butter
  • 2 cups non-dairy dark chocolate chips, melted
  • 1/4 teaspoon cinnamon
  • Grated chocolate, optional

Preheat your oven to 350 degrees F, and make the graham cracker crust. In a food processor or your Vitamix blender, pulverize the graham crackers to a fine crumb. Add in the melted coconut oil and process until thoroughly combined.

Press the graham cracker mixture into a tart pan, and bake for 8-10 minutes. Remove from the oven and let cool. You can make this ahead and store it in the refrigerator if need be.

When your crust is cooled, make the filling. Combine the silken tofu, almond milk, peanut butter, melted chocolate, and cinnamon in a blender…

Vegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.comVegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.comVegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.com

And blend until smooth—using a spatula as needed between blends to ensure it’s smooth. We’ve found that the juice setting works well for yielding uber-smooth pie filling.

Vegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.comVegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.com

Pour the filling into your pre-prepared graham cracker crust and chill for 8-24 hours.

Vegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.comVegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.com

Top with grated chocolate if desired.

Vegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.com

Slice and serve your vegan chocolate peanut butter silk tart with a nice cup of hot coffee!

Vegan Chocolate Peanut Butter Silk Tart, by thewoksoflife.com

5.0 from 2 reviews
Vegan Chocolate Peanut Butter Silk Tart
 
Save Print
Prep time
8 hours 20 mins
Cook time
10 mins
Total time
8 hours 30 mins
 
This Vegan Chocolate Peanut Butter Silk Tart is so rich, creamy, and delicious, you would never guess it's vegan––all you need is 7 ingredients to make it!
Author: Sarah
Recipe type: Dessert
Cuisine: Vegan
Serves: 8-10
Ingredients
  • 16 graham crackers
  • ½ cup coconut oil, melted
  • 21 ounces silken tofu (a standard-sized block)
  • ½ cup almond milk
  • ½ cup peanut butter
  • 2 cups non-dairy dark chocolate chips, melted
  • ¼ teaspoon cinnamon
  • Grated chocolate, optional
Instructions
  1. Preheat your oven to 350 degrees F, and make the graham cracker crust. In a food processor or your Vitamix blender, pulverize the graham crackers to a fine crumb. Add in the melted coconut oil and process until thoroughly combined.
  2. Press the graham cracker mixture into a tart pan, and bake for 8-10 minutes. Remove from the oven and let cool. You can make this ahead and store it in the refrigerator if need be.
  3. When your crust is cooled, make the filling. Combine the silken tofu, almond milk, peanut butter, melted chocolate, and cinnamon in a blender and blend until smooth--using a spatula as needed between blends to ensure it’s smooth.
  4. Pour the filling into your pre-prepared graham cracker crust and chill for 8-24 hours. Top with grated chocolate if desired, slice, and serve!
3.5.3226

 

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14 Comments

  1. Rachel says

    February 10, 2018 at 7:20 PM

    Is 21 ounces of tofu a typo? As far as I can tell 12.3 oz is the most standard size for silken tofu that I can find.

    Reply
  2. bmorecupcake says

    December 14, 2017 at 9:32 PM

    What size tart pan?

    Reply
    • Kaitlin says

      December 17, 2017 at 8:21 PM

      Hi there, I believe we have an 11-inch tart pan.

      Reply
  3. Ming says

    December 13, 2017 at 3:03 PM

    Just curious, I don’t see sugar listed as an ingredient? I’m not much of a baker but this chocolate tart looks too dreamy to pass. Will the filling be sweet enough without the sugar?

    Reply
    • Kaitlin says

      December 17, 2017 at 8:21 PM

      Hi Ming, yes it’s not too sweet, but the addition of the chocolate and the nut butter adds sugar! Also the graham cracker crust is quite sweet. Cheers!

      Reply
  4. Rachel says

    December 12, 2017 at 3:10 PM

    Hi! Does the silken tofu have to be soft? Or firm? Or does it matter? Planning on making this for Christmas!
    Thanks for your recipes!!

    Reply
    • Judy says

      December 12, 2017 at 5:05 PM

      The Rachel, another name for silken tofu is soft tofu. You can also look for this Chinese character on the tofu package: 嫩. In summary, look for “silken,” “soft,” and “嫩” on the tofu package to be sure. :-)

      Reply
      • Kaitlin says

        December 12, 2017 at 8:22 PM

        Hi Rachel–to add on to my mom’s comment, “silken” is the safest bet!

        Reply
  5. Britt says

    December 11, 2017 at 9:44 PM

    Thank you for this recipe! I made it today, but, I made some changes since I am not vegan. I used whole milk and almond butter in place of the peanut butter. It came out decadent and creamy! No one in the family could guess the “secret” ingredient, tofu! Super delicious and simple. The hardest part was melting chocolate over double boiler ?

    Reply
    • Kaitlin says

      December 12, 2017 at 8:21 PM

      Hi Britt, yumm we like the pure chocolate version, too!

      Reply
  6. Fernando @ Eating With Your Hands says

    December 6, 2017 at 12:04 PM

    This is definitely the season to make cakes and eat them all by yourself lol. Love the peanut butter add!

    Reply
    • Kaitlin says

      December 12, 2017 at 8:21 PM

      Yaasss–too right you are

      Reply
  7. Jonathan says

    December 6, 2017 at 2:54 AM

    Erm… doesn’t chocolate contain milk and therefore not qualify as vegan? Just saying…!

    Reply
    • Judy says

      December 6, 2017 at 11:07 AM

      Hi Jonathan, thanks for pointing that out. We used dark chocolate which is mostly non-dairy, so we modified the recipe to specify non-dairy dark chocolate.

      Reply

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Hi, we're Bill, Judy, Sarah, and Kaitlin. We're a family of four bloggers, sharing our kitchen exploits & travels w/ each other here! Find out more.

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