Vegan Chocolate Tarts with Silken Tofu Filling
Ingredients
⭐️ Base ⭐️
- 1 cup of soft pitted dates
- 1 & a 1/2 cups of oats
- 1/3 cup melted coconut oil
⭐️ Chocolate Filling ⭐️
- 1 block of silken tofu
- 100g of 70% dark chocolate
- 1/4 cup melted coconut oil
- tbsp of maple syrup
Preparation
For the Base
Blend soft pitted dates, oats, and melted coconut oil in a food processor until the mixture comes together and holds when pressed between your fingers.
If needed, add syrup, more dates, or a little water to adjust the consistency.
Press the mixture into tart cases and bake at 180°C for 10-15 minutes. You can keep them raw for a softer texture, but baking will add some crunch.
For the Chocolate Filling
Melt the dark chocolate and coconut oil together either in the microwave or over a double boiler.
Stir in the maple syrup.
Blend the silken tofu until smooth.
Gently fold the tofu mixture into the melted chocolate until well combined.
Spoon the chocolate filling into the baked tart bases.
Refrigerate for a minimum of 2 hours to allow the tarts to set.