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This Vegan Chocolate Protein Tart is a unique, healthy, no-bake dessert that can be enjoyed anytime of the day. It’s easy to make, super satisfying, and dorm-friendly!
- Story behind these Vegan Chocolate Protein Tart
- What’s special about this Vegan Chocolate Protein Tart
- What we need for Vegan Chocolate Protein Tart
- How to Make Vegan Chocolate Protein Tart
- How to Store Vegan Chocolate Protein Tart
- Questions You Might Have
- Final words
- No-bake Vegan Chocolate Protein Tart (5 ingredients)
Story behind these Vegan Chocolate Protein Tart
The inspiration of this Vegan Chocolate Protein Tart is from an Instagram post I randomly saw by the Feedfeed (vegan). The original recipe is a vegan peanut butter cheesecake tart by Run2Food. But apparently I turn it into another dessert that is surprisingly good!
What’s special about this Vegan Chocolate Protein Tart
- Cookie-dough-like filling with dark chocolate coating
- Packed with protein, healthy and nutritious
- Made with only 5 ingredients!
- No-bake, super easy to put together
- Vegan, dairy-free, gluten-free
What we need for Vegan Chocolate Protein Tart
- Almond flour: to create the no-bake tart base!
- Vegan protein powder: Here I use cocoa flavour. You can also use any neutral-flavour vegan protein plus a bit of cacao powder.
- Soya yogurt: Another boost of protein and moisture for the “cheesecake filling”.
- Peanut Butter: Yes, more protein! And it adds the creaminess we want.
- Dark chocolate: We all know that life needs some chocolate.
How to Make Vegan Chocolate Protein Tart
First, let’s make the tart base:
- In a big bowl, add almond flour and protein powder. Give them a mix. Then add maple syrup and water. Mix everything together evenly. It should look like a cookie dough mixture (minus the chocolate chips).
- Transfer the mixture to a 4-inch or 5-inch tart mould. Use your fingers to shape the tart base and the edges. You don’t need to use all the mixture. I got some leftover mixture, so I shape them into 3 small balls as extra snacks.
- Place the tart based into the freezer while we prepare the filling.
Then it’s time to make the filling:
- Add all ingredients (soya yogurt, protein powder, peanut butter, and water) into a big bowl. Use a fork or a whisk to combine all together.
- Take out the tart base from the freezer. Transfer the filling onto the base. Use a silicone or offset spatula to shape it into a dome.
- Return the tart to the freezer for another 1–2 hours until the filling is set.
Finally, make the topping:
- Melt the dark chocolate by using a double boiler (bain-marie) or microwave (30 seconds, twice). Give it a stir to make sure chocolate is fully melted.
- Take out the tart from the freezer. Pour the melted chocolate on top from the centre to create the chocolate coating.
- Drizzle the peanut butter and sprinkle some sea salt on top. Return it into the freezer for 5 minutes to let the chocolate solidify. Then it’s time to dive in!
How to Store Vegan Chocolate Protein Tart
Cover or store the tart in a food container in the fridge for up to 4 days or 2 weeks in the freezer.
Questions You Might Have
I don’t have 4-inch tart moulds. Can I use other mould instead?
Yes, you can double the recipe to make a 6-inch tart or quadruple the recipe to make an 8-inch tart.
What kind of vegan protein powder should I use?
Here, I use cocoa flavour vegan protein powder to give it the cacao taste. But if you don’t have one, you can also use plain, or vanilla flavour ones and add 1 teaspoon cacao powder to it.
Can I use anything to replace peanut butter?
Yes, you can use any kind of nut butter or even tahini to replace peanut butter in this recipe. See How to Make Nut Butter.
Got more questions? Let me know by commenting down below!
Final words
This tart is super unique with its fudgy filling together with the soft, non-bake tart base. It’s almost like eating a cookie dough + cheesecake tart.
I hope you could give it a try and let me know your thoughts!
Love — Nora
You might be interested in these recipes as well:
No-bake Vegan Chocolate Protein Tart (5 ingredients)
Ingredients
Tart Base
- 20 g almond flour, (~3 Tbsp)
- 3 Tbsp vegan protein powder, I use cocoa flavour
- 1 Tbsp maple syrup
- 20 g water, (1 Tbsp +1 tsp)
Cocoa Cheesecake Filling
- 40 g soya yogurt, (2 Tbsp)
- 2 Tbsp cocoa protein powder, or 2 Tbsp plain protein powder + 1 tsp cacao powder
- 1 Tbsp peanut butter, or any nut butter of choice
- 1 Tbsp water
- ½ Tbsp maple syrup
Topping
- 25 g dark chocolate, I use 70%
- ½ Tbsp peanut butter, for the effect
- 1 pinch coarse sea salt, optional
Instructions
To make the base
- Add almond flour and protein powder to a mixing bowl. Give it a mix with a fork or spatula. Then add syrup and water. Mix everything together evenly. It should look like a cookie dough mixture.
- Transfer the mixture to a 4-inch tart mould. Use your fingers to shape the tart base. You don’t need to use all the mixture. I got some leftover mixture, so I shape them into 3 small balls as extra snacks.
- Place the tart based into the freezer while we make the filling.
To make the filling
- Add everything (soya yogurt, protein powder, peanut butter, syrup, and water) into a bowl. Use a fork or a whisk to combine all together.
- Take out the tart base from the freezer. Transfer the filling onto the base and use a silicone spatula to shape it into a dome.
- Return the tart to the freezer for 1–2 hours until the filling is set.
To make the topping
- Melt the dark chocolate by using a double boiler or microwave (30 seconds, twice). Stir to make sure it’s fully melted.
- Take out the tart from the freezer. Then pour the melted chocolate on top to create the chocolate coating.
- Then drizzle the peanut butter and sprinkle some sea salt on top. Return it into the freezer for 5 minutes to let the chocolate solidify. Cut in and dive in!
Notes
- Adapted from Run 2 Food on The Feedfeed
- Storage: Cover or store the tart in a food container in the fridge for up to 4 days or 2 weeks in the freezer.
