Simple, creamy and vegan chocolate tarte, quickly made with a base of nuts and dates. The creamy filling of silken tofu and chocolate makes the tart a real treat for the palate.
FOR THE BOTTOMput mixed nuts, dates, cocoa powder and salt in a blender and blend to a malleable dough.
185 g mixed nuts, 35 g Cocoa powder, 175 g Medjool dates, 1 Pinch of salt, optional 1 tablespoon coconut oil, if the dough is very dry
Pour into a tart pan and press the dough in with your hands until you have an even base with a rim. Place in the refrigerator or freezer.
FOR THE FILLING Melt the chocolate in a water bath. Caution. Do not let it get too hot, if in doubt use a thermometer. The chocolate should not be hotter than 42 degrees.
200 g dark vegan chocolate
Remove silken tofu from package and pour off excess liquid. Place in a blender with the melted chocolate and almond milk and blend to a fine cream.
425 g Silken tofu, 120 g Almond milk, 1 tbspn Gingerbread spice, 1 few drops of orange oil
Remove the base from the freezer and pour in the chocolate mixture.
Smooth out and let set in the refrigerator for at least 2 hours. Gladly covered one night.
Decorate as desired (tips above on ingredients), cut into pieces and decorate with toppings as desired. Serve and enjoy!