This fudgey tart is gluten free, dairy free, high in fibre and good fats, clean and nearly raw, and not to mention incredibly decadent and indulgent.
By Lauren Tangey
I’ve been exploring vegan-friendly food lately. Vegan-friendly food makes me think outside the box – it makes me steer away from the usual milk, butter, eggs routine when making sweet goodies. I have made this a number of times now, and it’s been a hit with meat eaters and vegans alike. This fudgey tart is gluten free, dairy free, high in fibre and good fats, clean and nearly raw, and not to mention incredibly decadent and indulgent. Oh! and it’s also ‘man-approved’.
- 600g organic silken tofu
- 400g good quality 70% dark chocolate – make sure it doesn’t contain milk solids, or milk fats
- ¾ cup of pure icing sugar, sifted
- 1½ teaspoons of vanilla bean paste
- 3 tablespoons of rice, almond, or oat milk
- ¾ cup of almond meal
- ½ cup of LSA [linseed, sunflower and almond meal]
- ¾ – 1 cup of organic cold pressed virgin coconut oil
- In a medium sized mixing bowl combine the base ingredients.
- Line a loosebase tart tin with baking paper, and press the base ingredients into the bottom. The mixture should be quite moist, but don’t worry because coconut oil becomes firm in the fridge. Place tart in the fridge for 10-25minutes until hard.
- In a food processor, stand mixer or blender combine the silken tofu, icing sugar, milk and vanilla bean paste. Mix until smooth.
- Melt chocolate in a bain-marie or microwave and pour into the silken tofu mix. Mix until smooth and rich.
- Pour onto set tart base and refrigerate for 30min to an hour.
- Remove from the fridge 5minutes before serving. Decorate with edible flowers and enjoy!!