Here it is, y'all: the latest iteration of the world-renowned (well, at least really good) dark chocolate silk tart. There's nothing quite so magical as the transformation of silken tofu and melted chocolate chips in the custom crust of your choice. No one understands exactly what happens in there, but it's amazing!

Deep-Dish Dark Chocolate Peanut Butter Silk Tart [Vegan]






For the Crust:

  • 1/2 cup rolled oats
  • 1/4 cup shredded, unsweetened coconut
  • 1 teaspoon vanilla
  • 1 1/4 cup all purpose flour
  • 4 tablespoons brown sugar
  • Pinch of salt
  • 3 tablespoons cocoa powder
  • 1/2 cup canola oil (scant)

For the Filling:

  • 1 block silken tofu
  • 1 cup peanut butter (smooth or textured)
  • 2 1/2 cups dark chocolate chips
  • 3 tablespoons melted coconut oil
  • 3 tablespoons maple syrup or agave nectar (more if you've a sweet tooth)
  • 4 tablespoons almond milk
  • Pinch of salt

For the Peanut Butter/Coconut Cream Frosting:

  • 1.15 ounces can coconut cream (skimmed from milk)
  • 1 cup confectioner's sugar
  • 1 cup natural peanut butter (unsweetened and smooth)
  • 2 tablespoons melted coconut oil (room temp, liquid)


For the Crust:

  1. Mix everything together in the food processor except for the oil. Then once the oats are finely processed, pulse in the oil a little at a time. Check it when you've poured about half of the oil in. You may find that it sticks together fine at that point, and you can spare yourself a bit of oil.
  2. Pre-bake at 350 F. for 13-15 minutes.

For the Filling:

  1. Melt the chocolate chips in your microwave by using 50% heat for 2-3 minutes, stirring half way through. Then add the melted chocolate and the rest of the ingredients together in the food processor or blender. Blend until smooth.
  2. Once your crust is cool(ish), add the filling. There is no baking required.
  3. Refrigerate for at least 3 hours before serving. Best overnight.
  4. Top with coconut cream, grated chocolate, ganache, or's all going to be good on this one. I got my stars going with a custom peanut butter/coconut frosting that went something like this:

For the Peanut Butter/Coconut Cream Frosting:

  1. Like most vegan frosting procedures, get everything really cold and try to keep it that way: pre-freeze mixers, bowls, spatulas, etc. Work quickly and refrigerate until you're ready to spread or pipe. The coconut oil will help it keep form once it gets cold, but you still have to work fast piping, especially in a hot kitchen.

Nutritional Information

Total Calories: 8624 | Total Carbs: 721 g | Total Fat: 600 g | Total Protein: 194 g | Total Sodium: 2081 g | Total Sugar: 331 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.