Vegan Chocolate Tofu Tart with an Almond Nut Base

Vegan Healthy Tarts are one of my favourite things to make for dessert because they are quick and easy to prepare.  They combine the goodness of nuts and oats in the base which is really easy to put together by whizzing them in a food processor then pressing them into a tart tin.

The filling can be a little more complicated in its process and there are also quite a few different options to choose from including which flavour and how to achieve a consistency that will set either solid or at the very least; thick and stable enough for slicing through.  You can use soaked cashews, coconut cream, nut butter, avocados plus the addition of agar or cornstarch to thicken an otherwise more fluid consistency.

For this tart, I used silken tofu which is really wonderful for using in desserts because it has a solid but creamy texture, making it perfect as a filling base.  It is also relatively free of taste so it will not overpower your choice of flavour for the tart.  Silken tofu is high in protein and low in saturated fat, making it a good alternative to using coconut cream.  By melting the chocolate into the tofu, it hardens when it sets, enabling you to cut the portions with ease once it has had time to set in the fridge for a few hours.

The texture is silky smooth making this one of my favourite, healthy ways to create a tart filling!

Here’s what you will need;

(For the base)

• 1 cup dates soaked in boiled water
• 1 cup ground almonds
• 2 TBSP coconut oil
• 1 cup jumbo oats
• 1 cup whole almonds

 

Simply add all of the base ingredients to a food processor and blitz until you form a sticky, crumb-like texture.  Add a few TBSP of water if needed.

Press the mixture into a 23cm loose-bottomed flan/tart tin and ensure an even spread by pressing continuously and spreading up the edges using the back of a spoon.

Bake the base in a pre-heated oven at 160 degrees C for 10-15 mins. Remove from the oven and allow to cool.

Here’s what you will need for the filling;

• 150g dark chocolate
• 300g block silken tofu
• 2 TBSP coconut sugar

Place the filling ingredients into a small pan over a low heat and stir continuously until the chocolate has melted and the tofu has combined with the sugar and melted chocolate to form a thick, creamy consistency.

Remove from the heat and use a hand blender to blitz the mixture until smooth.  Ensure there are no large pieces of tofu remaining – keep blending until no bits remain.

Pour the mixture into the tart case and smooth out with the underside of a spoon.

Leave the tart in the fridge to set for at least 2 hours or overnight.

Once the tart has set, top with a generous selection of berries.

This tart will keep in the fridge for up to 2 days.  Silken tofu, once opened needs to be eaten within 2 days so do not keep for longer.