Boysenberry Chocolate Tofu Tart (VG)

Raw , Desserts , Vegan

Ingredients

Base

  • 15 dates – soaked and drained
  • 1 cup coconut threads
  • ¼ cup raw cacao (coKo Lounge)
  • ½ cup coconut flour
  • 1 cup melted coconut oil
  • ¾ cup oats

Filling

  • 300g silken tofu (Jia He Asian Food)
  • ½ cup coconut oil - melted
  • 200g rice malt syrup
  • 1 ½ cups frozen boysenberries - thawed (Ettrick Gardens)
  • 200g dark chocolate (at least 75% cocoa) - melted
  • 1 teaspoon vanilla extract

Method

  1. Place all base ingredients in a food processor and blend until well combined.
  2. Press into a lined cake tin and place in the freezer while you make the filling.
  3. Place the tofu in the food processor and blend until smooth.
  4. Add remaining filling ingredients into the tofu and blend until well combined.
  5. Pour into the lined cake tin.
  6. Refrigerate for at least 2 hours.
  7. Serve with some thawed boysenberries on top.

Vendors


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