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–+ servings

Vegan Chocolate Tofu Tart with an Almond Nut Base

The Balanced Kitchen
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Course Dessert
Cuisine American, English
Servings 10 servings

Equipment

  • 23cm tart tin
  • small pan
  • food processor
  • hand blender

Ingredients
  

Base

  • 1 cup dates soaked in boiled water for 15mins
  • 1 cup ground almonds
  • 1 cup whole almonds
  • 1 cup jumbo oats
  • 2 TBSP coconut oil

Filling

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

Instructions
 

Base

  • 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.

Filling

  • 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.

Notes

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.
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