Step 1

In a small saucepan, or in a heatproof bowl in the microwave, gently heat the vegan butter until it melts.

Step 2

In a mixing bowl, combine and mix the melted vegan butter with the crushed cookie crumbs.

Step 3

Press the cookie mixture into the base of a 7 inch / 18cm springform tin. Use a flat bottomed glass to press the mixture down firmly and evenly.

Step 4

Drain the excess water from the pack of silken tofu, and then blend it until smooth in a blender or food processor.

Step 5

Gently melt the chocolate in a heatproof bowl in the microwave in 30 second intervals, or in a double boiler on the stovetop.

Step 6

Add the melted chocolate to the blended silken tofu and blend again until you have a smooth and creamy mixture.

Step 7

Pour the chocolate mix into the tin and use a spatula to spread it out over the cookie base.

Step 8

Place in the fridge and leave to set and chill for at least 2 hours. To remove from the tin for serving, run a knive around the side of the tart before lifting it out of the springform tin.

Step 9

If desired, top with extras such as grated chocolate, berries, or vegan whipped cream just before serving.