Try this simple, rich and velvety crowd-pleasing tart for yourself — you won’t regret it!
Servings
8
Prep time
Cook time
Recipe
GF, VG
Ingredients
- Crust
- 1½ cup almond flour
- ½ cup cacao powder
- ⅓ cup coconut sugar or brown sugar
- 6 tbsp coconut oil, melted
- Filling
- 500g silken tofu
- ½ cup coconut sugar or brown sugar
- 200g dark chocolate, melted
- 1½ tbsp cornflour or tapioca flour
- 2 tbsp cocoa powder
- 1 tsp instant coffee
- ¼ tsp salt
Method
- Preheat oven to 160ºC.
- Grease a standard fluted tart pan and line the base with non-stick baking paper.
- Place all the crust ingredients into a bowl and mix until well combined.
- Spoon the crust mixture into the tart pan and press evenly across the base and up the sides (I like to use a ¼ cup measure to press around the edges to achieve a nice crisp line).
- Bake for 12 mins then allow to cool slightly while you prepare the filling.
- Place all the filling ingredients into a mixing bowl and beat on medium speed until they are well combined.
- Pour the filling into the tart shell and smooth the top.
- Bake for 30 mins, until the centre is just set.
- Allow to cool to room temperature on the bench and then chill overnight.
- Serve with fresh berries, dusted with cocoa and/or whipped coconut cream.
- Note: The coffee and the salt work together to boost the flavour of the chocolate and can’t be detected in the final tart.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
