Vegan Chocolate Caramel Tart Bombe No-Bake
A stunning layered no-bake dessert featuring silken tofu mousse infused with dark chocolate, a hidden caramel center, and a crunchy Biscoff cookie base topped with glossy chocolate. This vegan bombe combines creamy, rich chocolate with bright caramel sweetness and textural contrast from the crumbly base. Perfect for dinner parties, special occasions, or impressing guests who appreciate elegant plant-based desserts. The bain-marie melting method and food processor blending ensure silky-smooth mousse without any graininess, while the overnight chill creates a perfectly firm, sliceable dome.
Ingredients
- 2 tbsp almond butter
- ½ tbsp coconut oil, melted
- ½ tsp maple syrup
- 0.0 salt
- 6 ½ oz dark chocolate, chopped small
- 6 ½ oz silken tofu, drained weightfirm tofu blended with 2 tbsp plant milk1:1vegandairy-freesoy-freeadds dairy
note: adjust blending time to 3-4 minutes
- 2 tbsp Biscoff cookie spread or almond butter
- ⅓ cups coconut yoghurt or vegan cream cheese, thickcashew cream whipped or vegan cream cheese1:1vegandairy-freenut-free alternativeadds dairy
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- ½ cups oat flour
- 1 ¼ tbsp cocoa powder
- 1 ¼ oz ground almonds
- 3 ½ tbsp Biscoff cookie spread or almond butter
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 ¾ oz dark chocolate
- 1 tsp coconut oil
- dark chocolate coins, for decoration(optional)
- sprinkles, for decoration(optional)
Instructions
- 1
Whisk almond butter, coconut oil, maple syrup, and salt until smooth for caramel.
- 2
Chop dark chocolate small and melt over simmering water or microwave until cooled slightly.
- 3
Add tofu, cookie spread, yoghurt, and melted chocolate to food processor and blend 2-3 minutes until creamy, scraping sides.
- 4
Line medium bowl with cling film, overhang edges, and pour half the mousse mixture.
- 5
Spoon caramel into middle and top with remaining mousse.
- 6
Tap bowl on surface to remove air bubbles and chill.
- 7
Mix base ingredients to sticky dough and roll into circle matching bowl base diameter.
- 8
Lay biscuit base on mousse and press lightly, sealing edges.
- 9
Wrap cling film over top and chill 6-8 hours or overnight until firm.
- 10
Melt chocolate and coconut oil for topping.
- 11
Place plate over bowl, flip carefully, and remove bowl and cling film.
- 12
Pour melted chocolate over top and decorate with chocolate coins and sprinkles.
- 13
Warm sharp knife under hot water and gently cut through chocolate and mousse layers to serve.
Tips
Use a food processor rather than blender for mousse to achieve silkiest texture without overworking tofu.
Drained silken tofu weight is critical; excess moisture prevents proper mousse consistency and firm setting.
Warm knife between cuts under hot water to cleanly slice through chocolate topping without cracking.
Good to Know
Sealed container in fridge for 5-7 days or wrapped in freezer for 1-2 weeks; defrost before serving.
Prepare entirely 1-2 days ahead; chill overnight before unmolding and topping day-of for best presentation.
Serve chilled, immediately after topping with chocolate and sprinkles, or within 1 hour for glossy chocolate finish.
Common Mistakes
Do not over-blend tofu mousse to avoid grainy or separated texture; blend only 2-3 minutes.
Do not skip draining tofu weight to prevent sodden mousse that refuses to firm.
Do not flip bombe before 6-8 hours chilling to avoid collapse and separation of layers.
Substitutions
Dairy-Free Swaps
note: adjust blending time to 3-4 minutes
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Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
note: reduces caramel flavor
FAQ
Can I make this with non-vegan ingredients?
Yes. Replace silken tofu with mascarpone or whipped cream (80g), coconut yoghurt with thick Greek yoghurt or creme fraiche, and Biscoff spread with salted caramel spread. Use butter instead of coconut oil in base and topping.
What if I don't have a food processor?
Use an immersion blender in a tall container, blending 3-4 minutes, or whisk by hand (labor-intensive but achievable). Ensure tofu is very soft and crumble into small pieces before whisking to prevent lumps.
How long does this keep and can I freeze individual slices?
Fridge: 5-7 days in sealed container. Freezer: 1-2 weeks wrapped well. Defrost completely before eating. Individual slices freeze well; wrap each in parchment then foil; thaw 2-3 hours in fridge.