A decadent treat. This is chocolatey goodness that feeds your soul when a piece of fruit just won't do. A candy bar in tart form without the junk. The filling is made of tofu but trust me that you would never be able to guess. It tastes just like chocolate pudding.
The only baking this tart requires is baking the crust for 10 minutes to help it set. You could skip this step and just put the crust in the fridge to set but I think baking it helps it holds it shapes and honestly tastes better.
Make sure you are using a good dark chocolate that doesn't contain any dairy and has simple clean ingredients.
Serves 10-12 slices
1 cup oats
1/2 cup raw hazelnuts
1 cup pitted dates
2T coconut oil
2T cocoa powder
1/2 tsp instant espresso or instant coffee powder, optional
1/2 cup hazelnuts, toasted, chopped
1 16 oz package silken tofu
1/2 cup dairy-free dark chocolate (chips or chopped dark chocolate bar)
1/2 cup coconut sugar
2T cocoa powder
2T almond butter
2T non-dairy milk
1T tapioca flour
1T instant espresso or instant coffee powder, optional
Preheat oven to 325˚
Toast the 1/2 cup hazelnuts that go on top of the crust for about 8 minutes in the oven. Be careful not to let them burn. You do not need to toast the hazelnut that go into the crust mixture.
Combine the crust ingredients in the food processor and blend until everything is well combined and the nuts and oats are broken down into fine pieces. Pinch some of the mixture together. It should hold together. It won't be sticky but should hold together if formed into a ball. If it doesn't add another date and blend well.
Pour the crust mixture into a 9" tart pan. Press the mixture evenly throughout the pan ensuring the sides and bottom are evenly covered. I used the base of my measuring cup to really press the crust together.
Bake the crust at 325˚ for 10 minutes to help the crust hold it's shape. You can skip this step and just refrigerate the crust for now, but I highly recommend baking it.
Sprinkle your chopped toasted hazelnuts on to the crust. Allow the crust to cool while you make the chocolate filling.
In a small saucepan combine the dark chocolate, coconut sugar, almond butter, and non-dairy milk. Continuously stir on medium-low heat. All you are doing is melting the chocolate and almond butter and dissolving the sugar. Once everything is melted and combined pour into a blender or into a clean food processor. Add in the tofu, cocoa powder, tapioca flour/starch, and instant espresso. Blend until everything is smooth and creamy. Scrape down the sides and make sure you don't have any lumps.
Pour the chocolate filling into your crust. Level out the top. Allow the tart to set in the fridge for at least 4 hours before cutting.
The instant coffee/espresso is optional but does intensify the chocolate flavor. You can absolutely leave it out if you don't have it or don't want it.
If you want to ensure this is gluten free make sure you have gluten-free oats.
You could sub sunflower butter or any nut butter in this recipe. Peanut butter would be delicious!
Top the pie if you'd like or eat as it. I topped mine with a drizzle of melted dark chocolate and some more toasted hazelnuts. A dollop of coconut whipped cream would be good to!
You will never believe this is made with tofu. Don't tell anyone...they will never know!
Have you made a pie or tart with tofu before? What did you think?