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Gluten Free Vegan Chocolate Tofu Tart

in Blog 10 Feb 2021

If you are looking for a healthy Valentine’s Day sweet without plastic packaging this year, I would like you to try this!

Gluten Free Vegan Chocolate Tofu Tart

Unlike any other rich chocolate desserts, this is gluten free, dairy free and refined sugar free!
Instead of using heavy cream in the filling, tofu is used. So it’s very healthy!

Tofu is as you know made from soybeans. It is made by curdling soy milk, pressed into solid blocks and cooled.

So just like soybeans, tofu is high in protein but low in calories and contains all the essential amino acids your body needs. It also provides healthy fats and a wide variety of vitamins and minerals such as calcium, selenium, manganese, iron and magnesium.
That is why tofu has been getting some serious spotlighting in plant based eating and vegan diet.

Another great thing about this plant protein is its flavour – bland or tastes NOTHING! This makes it really easy to work with in variety of dishes both in savory and sweets.

Therefore, using tofu as a substitute for a heavy cream works really well without affecting the flavour of chocolate and makes this dessert healthy and guilt free!

What is more, because of the soft texture of tofu, the filling becomes very creamy and fluffy which helps you to achieve the similar texture to a heavenly mousse!!

Why don’t you shower the ones you love with this decadent, delicious, low calorie and heart health tart this year and make them feel really special!

 
Gluten Free Vegan Chocolate Tofu Tart

 
INGREDIENTS

For the crust
• 100g almond flour
• 80g oat flour
• 10g cacao powder
• 1 tbsp coconut oil, melted
• 1 tbsp maple syrup
• pinch of salt
• 50ml water

For the filling
• 170g vegan dark chocolate
• 200ml full fat coconut milk
• 200g non-GMO silken tofu (drain water well)
• 60g coconut sugar
• 1.5 tbsp cornstarch
• 1 tbsp coconut oil
• 1 tsp vanilla extract

 
INSTRUCTIONS

1. To make the crust, preheat the oven to 160°.
Combine the crust ingredients in a large bowl and mix with spatula. Knead until dough just comes together.
If it looks dry, add a splash of water.

2. Press the dough firmly into the bottom and the sides of 4evaeco silicone mould or tart tin. Poke plenty of fork holes in the base and place into the oven for 10 minutes or until firm. Set aside.

3. To make the Filling, add coconut milk, coconut sugar and cornstarch in a pan over medium heat and bring to a simmer. The mixture will thicken as it starts to simmer (8 to 9 mins). Take off the heat.

4. Place dark chocolate, coconut oil, vanilla extract in a large bowl and pour heated coconut milk mixture that you made in step 3 and stir until all the chocolate melts.
※ If the chocolate doesn’t melt, you can melt it in double boiler.

5. Add tofu and blend with high-speed blender until all ingredients are blended and smooth. Taste and adjust sweetness with maple syrup if needed. Pour the mixture into the baked and cooled crust shell.

Chill for a few hours or freeze for 1-2 hours until filling is firm.
Serve with your favourite fruit. Enjoy!

 
Hope you like and enjoy this recipe!

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