Recipe: Vegan Chocolate Tart

Chocolate Recipes Vegan Protein

Vegan Chocolate Tart Recipe

This indulgent, delicious recipe was created by Shaun Warner, using our Chocolate Protein Powder. He explained that the great taste of the protein powder made a good foundation for the recipe. By combining this with silken Tofu he was able to create a delicious treat that contains plenty of protein and good levels of leucine. Better still, there is no baking required and the tarts can be ready to serve in just over an hour.


For the base:
  • 100g pumpkin seeds
  • 120g pitted dates
  • 1 tbsp boiling water

For the filling:

3 x 10cm tart tins


  1. To make the base, add the pumpkin seeds, dates and water to a food processor and blend until coarse and sticky. Divide the base mixture into 3 equal portions and press them into the tart tins to form a case, then place these into the fridge to set for 30 minutes.
  2. To make the filling, add the chocolate protein powder, the cocoa, the tofu and the maple syrup to a blender and blend until smooth. Spoon the mixture into the tart cases and place them back into the fridge to set for 30 minutes. Then remove and garnish with a fruit of your choice, before serving. We chose raspberries.

Have you made this recipe? Did you enjoy it? We would love to hear your feedback and see photos of your efforts. Please share them with us on Facebook or Instagram.

About Shaun Warner

Shaun Warner is an accomplished Vegan Chef who showcases his amazing recipes via his Instagram account. He has also created his own, unique, passionately vegan, t-shirt, that can be viewed here.


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