Chocolate Tart

Chocolate Tart

Do you remember a few weeks ago when I (hopefully) changed your life and told you about aquafaba? That amazing shit inside the chickpea can? Well I’ve finally got my ass into gear to bring you something to make using it. Guess what, team? It’s your lucky day because this delectable tart (much like the average UniCol fresher) couldn’t get any easier.

A couple of weeks back some friends invited me over for dinner and I foolishly said “let me bring dessert, absolutely not a problem”. Neither time nor motivation were on my side so there I was, at a loss, when two happy vegan worlds collided.

1) oreos*

2) chocolate mousse

*PSA: Original oreos are indeed vegan, which brings me to the ever-pressing question, “what the fuck is the milky middle made of?” #MURICA


Serves 4-6 (it is super rich)



  • 2 packets of oreos
  • 1/3 cup of coconut oil, melted
  • 200g Whittaker’s dark chocolate (62% or above is vegan)
  • 1/2 cup aquafaba, whipped to a stiff peak


Options to spice up your life:

  • peanut butter layer
  • 1/2 teaspoon vanilla essence with the chocolate mix
  • warm spices (nutmeg, cardamom, cinnamon)
  • shimmy to the left (cue Posh Spice)



  1. If you’re the proud owner of a food processor, whip it out and blend the oreos to a crumb. Otherwise, smash ‘em up with a hammer / rolling pin / dildo
  2. Melt the coconut oil and add it to the oreos, blending so that they come together slightly and if you press down on the mix with the back of your hand, it sticks together nicely
  3. In a small dish lined with baking paper (knowing very well a pie dish probably isn’t lying around your flat) smush the oreos down to make a pie shell. If your dish is small and circular enough, you’ll get walls on your pie shell.
  4. Pop it in the freezer so it hardens
  5. Whip the chickpea brine in a clean bowl until it reaches stiff peaks
  6. Melt the chocolate in a bowl over simmering water or over 20 second bursts in the microwave
  7. Pour a constant stream of chocolate into the aquafaba and fold together gently
  8. *add any desirable extras here*
  9. Spread the mousse around the pie shell and leave to harden slightly before serving
This article first appeared in Issue 26, 2017.
Posted 12:58pm Sunday 8th October 2017 by Liani Baylis.