This recipe has been in the pipeline for a couple of months now.
I’ve been testing it for a while, I’ve taken the finished product into work twice and I’ve eaten a LOT of it over the past couple of weeks, and I think it’s finally ready to share.
However, it contains a rather controversial ingredient…
If you ask me, it’s a good thing no one’s been able to guess yet, as it means it looks and tastes like chocolate tart, which is exactly what I’m going for! One colleague of mine even said he’d died and gone to chocolate heaven. And there’s no way he would have tried it if he’d known it was vegan and made with —-.
But as good as it’s been to keep the secret (yes I’ve been pretty smug with it) the time has come to share the recipe. And I can’t share the recipe without revealing the secret ingredient now can I?
So I’m going to tell you. But you have to promise to hear me out – I don’t want you jumping ship as soon as you know what’s in it.
The secret ingredient in this tart of vegan chocolate JOY is silken tofu.
This is your chance to leave.
Still with me? Good. You were my favourite anyway.
So what is silken tofu?
Also called soft or Japanese style tofu, silken tofu has a much softer consistency than regular tofu and falls apart very easily. It’s often blended to a puree and used in vegan sweet treats or sauces to add a creamy texture.
Why the hell have I used it in a chocolate tart?
Tofu is essentially tasteless, which means it pretty much acts as texture only in a lot of dishes. But it’s this distinct lack of flavour that makes it so versatile, as it absorbs the flavours of other ingredients like a sponge. Fry in a pan with ginger, garlic and soy and you’ve got yourself a savoury accompaniment to a stir fry. Whiz in a blender with chocolate and maple syrup and you’ve got a deliciously creamy chocolate tart that tastes just as indulgent as any dairy alternative!
But seriously. Tofu. In a chocolate tart?
Yes I know. And to be honest I never thought I would be the one to post a silken tofu sweet treat. In fact I used to despise chocolate imposters. (Avocado pretending to be chocolate mousse… are you kidding me? I’ll just take the avocado thanks)!
But here’s my thinking:
Tofu has no flavour.
The texture of pureed silken tofu is an absolute dream.
Chocolate is the best flavour in the world.
So if I put the two together I’ve got myself a tart that has the best flavour in the world and the texture of an absolute dream.
I really hope so, as if I hadn’t pulled myself together and given this a go I would never have experienced the joys of this gorgeous vegan chocolate tart which absolutely does not compromise on flavour or texture.
So I highly recommend you let go of what you know and try it.
Then feed it to your friends and smile a smug little smile as you kindly let them know it’s vegan and made of TOFU! Mwhahahahahaaa.
To the recipe!
For the base
- 100g almonds
- 50g rolled oats
- 1 tbsp maple syrup
- 2 tbsp cocoa powder
- 2 tbsp coconut oil, melted
For the filling
- 200g dark chocolate – I used 85% and 90% plain chocolate as it’s vegan, but you can use your preferred alternative
- 2 tbsp maple syrup
- 200g silken tofu
- 100g nut butter – I used almond
- 150ml plant-based milk – I used unsweetened almond milk
- 1 tbsp coconut oil
- Pinch of sea salt – optional
An 8-9 inch pastry case or cake tin
To make the base:
- Place the almonds in a food processor and blitz for a minute or so to break them up. Add the oats and blitz again until the texture is somewhere between breadcrumbs and wholemeal flour.
- Add the maple syrup, cocoa powder and coconut oil and blitz until fully combined and the mixture starts to come together.
- Cut two large pieces of baking parchment, equal in size, and tip the mixture out onto one. Place the other piece of parchment over the top and roll out into a circle that’s slightly larger then the circumference of the tin and a couple of millimetres thick. Remove the top layer of parchment, flip the pastry over and carefully place in the tin. Alternatively, if using a cake tin, simply place the mixture into the tin and press down with your fingers until it fills the base.
- Pop in the fridge for 20 minutes to set.
To make the filling:
- Melt the chocolate in a bain marie, stirring often to ensure it doesn’t burn to the bottom of the bowl.
- Meanwhile, add all the other ingredients into the food processor and blitz until smooth and fully combined. Once the chocolate has melted, pour the tofu mixture into the chocolate and stir to combine.
- Pour the filling into the pastry tin (or cake tin), level the mixture out and pop back into the fridge for a further 20 minutes, or until ready to serve. Sprinkle with a little more sea salt if desired.
- Plate up with a handful of berries and some chocolate shavings.
While I’m not vegan, it’s important to me that my recipes are accessible and enjoyable to all. This means the majority of the recipes I share are suitable for vegans, while my suggested optional add-ons cater to those who aren’t.