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It’s so easy to incorporate the Ninja range of products into your sweet treats and Pu’erh Ninja is no exception.

A little goes a long way in the mix; we’ve added it to the filling of this silken tofu chocolate tart to subtly bestow a little more flavour whilst providing all the wonderful health benefits that it has to offer in your slice of rich chocolate loveliness! 


Vegan Chocolate Pu’erh Tart Recipe

Preparation Time - 30 minutes + Setting Time
Cooking Time - 10 minutes
Servings - 8 - 10

pu'erh ninja silk tart


For the Base

  • 200g pitted Medjool dates

  • 100g oats

  • 100g almonds

  • 60g coconut oil, melted

For the Filling

  • 170g vegan-friendly dark chocolate, 70% +

  • 350g silken tofu

  • 60g smooth cashew or almond butter

  • 2 tsp Pu’erh Ninja powder

  • 2 tbsp coconut sugar

For Topping

  • Coconut cream, berries if desired, cacao nibs, coconut flakes

puer tea recipe


  1. Preheat your oven to 160C (300F).

  2. Blend dates to a paste in your food processor.

  3. Remove and process the oats and nuts to a fine crumb.

  4. Return the date paste to the food processor and blend to combine. Add the melted coconut oil and process one more time for just a couple of minutes.

  5. Transfer the mixture to a loose-bottomed 9 inch well-greased tart tine. Press the mixture down evenly across the bottom and up the sides using your fingertips.

  6. Prick the base of the tart crust with a fork a few times.

  7. Bake in the preheated for 10 minutes.

  8. Allow to cool a little while you make the filling.

  9. Add silken tofu, pu’erh tea powder, chocolate, nut butter and chocolate to a pot and heat gently over a low heat. 

  10. Remove from the heat when the chocolate is melted and blend to a smooth consistency using a hand blender.

  11. Pour mixture into baked tart crust and place into the fridge to set for at least 3 hours or overnight.

  12. Serve topped with coconut cream, berries and cacao nibs if desired.


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