Description
A rich, velvety vegan chocolate tart made with a wholesome almond and buckwheat flour crust and a silky, high-protein tofu filling. Naturally sweetened with agave nectar, this low-fat, dairy-free, and gluten-free dessert can be customised with a hint of rum or extra vanilla extract.
Ingredients
For the Crust
85g (3 oz) ground almonds (almond meal)
85g (3 oz) buckwheat flour (or soya flour)
4 tbsp olive oil
2 tbsp agave nectar
1/2 tsp baking powder (reduced from 2 tsp to prevent cracking)
1 tsp low-sodium salt
1/4 tsp ground cinnamon (optional, added for depth of flavor)
Approx. 4 to 6 tbsp water (add gradually, 1 tablespoon at a time, until the dough comes together)
Oil spray (for greasing the tin)
For the Filling
1 pack (349g / 12.5 oz) silken tofu (well-drained and gently pressed)
1 tbsp cornstarch or 1 extra square of melted dark chocolate (added to help the filling firm up and slice beautifully)
2 tbsp raisins (soaked in 1 tbsp of rum or warm water, then drained)
2 tbsp unsweetened cocoa powder (plus extra for dusting)
1 tbsp agave nectar
1 to 2 drops vanilla extract
A small handful of unsweetened dark chocolate chips (or 3 squares of vegan chocolate)
A handful of walnut pieces
A handful of fresh strawberries (optional, for garnish)
For the Crust
85g (3 oz) ground almonds (almond meal)
85g (3 oz) buckwheat flour (or soya flour)
4 tbsp olive oil
2 tbsp agave nectar
1/2 tsp baking powder (reduced from 2 tsp to prevent cracking)
1 tsp low-sodium salt
1/4 tsp ground cinnamon (optional, added for depth of flavor)
Approx. 4 to 6 tbsp water (add gradually, 1 tablespoon at a time, until the dough comes together)
Oil spray (for greasing the tin)
For the Filling
1 pack (349g / 12.5 oz) silken tofu (well-drained and gently pressed)
1 tbsp cornstarch or 1 extra square of melted dark chocolate (added to help the filling firm up and slice beautifully)
2 tbsp raisins (soaked in 1 tbsp of rum or warm water, then drained)
2 tbsp unsweetened cocoa powder (plus extra for dusting)
1 tbsp agave nectar
1 to 2 drops vanilla extract
A small handful of unsweetened dark chocolate chips (or 3 squares of vegan chocolate)
A handful of walnut pieces
A handful of fresh strawberries (optional, for garnish)
Instructions
Step 1:
Make and Bake the Crust
Preheat and Prep: Preheat the oven to 180°C (350°F, Gas Mark 4). Spray a 10″ (25cm) flan or pie dish with oil spray.
Mix Dry: In a medium bowl, mix all the dry ingredients together (ground almonds, buckwheat flour, baking powder, and salt).
Form the Dough: Add the olive oil and agave nectar. Begin adding the water 1 tablespoon at a time, mixing as you go. You will need approximately 4 to 6 tablespoons of water to make a soft paste/dough.
Press into Dish: Scrape the mixture into the centre of the oiled dish. Press the dough evenly across the bottom and up the sides of the dish using your hands.
Bake: Bake for 15 minutes until golden brown, then remove from the oven and allow to cool completely.
Step 2: Make the Filling & Assemble
Prep the Toppings: Reserve a few walnut pieces for garnishing (and strawberries too, if using).
Blend the Filling: Add the drained silken tofu, drained soaked raisins, cocoa powder, agave nectar, vanilla extract, chocolate chips/squares, and your chosen setting agent (cornstarch or melted chocolate) into a food processor. Blend until completely smooth and creamy.
Fill the Crust: Scrape the smooth filling onto the cooled pastry base and smooth out the top with a spatula.
Garnish: Decorate the top with the reserved walnut pieces and a light dusting of extra cocoa powder.
Chill and Serve: Place the tart in the fridge to chill and set for at least 30 minutes (or up to a few hours for a firmer slice). Serve cold, garnished with fresh chopped strawberries if desired.
- Prep Time: 10
- Cook Time: 15 minutes + 30 minutes cooling
- Category: Dessert
- Method: Bake
- Cuisine: Healthy
Nutrition
- Serving Size: one eighth
- Calories: 260
- Fat: 17.4g (mainly healthy fats from almonds, walnuts and olive oil
- Carbohydrates: 22.9g
- Fiber: 3.7g
- Protein: 7.4g
