This dessert is quick and easy, the tart can be made up to 1 day in advance to save room in the oven for other dishes if serving for a large dinner party.
Although most recipes that use tofu call for the tofu to be drained, this is not one of those recipes! Be certain to buy the silken tofu that is stored with dry goods, not a refrigerated variety, just open the boxes and pour them, liquid and all, into the blender!
Makes one 10" tart
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- For the Crust:
- 1 cup oat flour
- 1 cup white flour
- 1 cup finely ground cashews
- 1/8 t. salt
- ½ cup maple syrup
- ½ cup canola oil
- For the filling:
- 2 cups organic light brown sugar
- ½ cup water
- 1 12-oz pkg silken firm tofu
- 1 12-oz. pkg. silken soft tofu
- 1 ½ cups finely ground almonds
- 1/3 cup cocoa powder
1. Preheat the oven to 350 F. Lightly grease a 10" springform pan with canola oil or dairy-free soy margarine. Set aside.
2. Make the crust. In a medium-sized mixing bowl, sift together the flours, ground cashews and salt until well mixed. In a small bowl, whisk together the maple syrup and canola oil and add to the dry ingredients, stirring until the mixture is consistent and just barely holds together. (The mixture should be very dry.) Press the mixture into the prepared pan and bake until golden brown, about 15 minutes. Transfer pan to a wire cooling rack to cool completely before filling.
3. Make the filling. In a small saucepan over medium heat, stir together the brown sugar and water, mixing to dissolve. Stirring constantly, cook the mixture for about 3 minutes, or until reduced to about ¾ cup syrup. Remove from heat.
4. In a blender, process the tofu with the ground almonds, cocoa powder and syrup until smooth. Pour into the prepared crust and freeze for 1-2 hours before enjoying. Serve cold.