The inspiration for this recipe came from the recently viral, flourless chocolate cake. I noticed that the texture of those cakes closely resemble that of a dense, fudge-like tart. I have not made one yet, but it's definitely on my baking list of things to try. The shot of espresso in this tofu chocolate tart adds another level of flavor to the deep, chocolatey goodness.
Is this recipe vegan?
Unlike the flourless chocolate cake trend which uses egg, this recipe is 100% vegan. It is also gluten free! Sure, the denseness of the tart may not be the same as the cake but I can assure you that you will not miss the eggs here! The best way that I can describe the density and texture to you would be comparable to a chocolate mousse in tart form.
What else can I make with silken tofu?
Common foods that can be made with this are, dips, smoothies and other desserts. It is commonly used as an egg replacement in baking. It's creaminess makes this ingredient so versatile!
What equipment will I need to make this no bake tart?
I've linked below a few key pieces of equipment that you may need if you do not have them already. All links are to Amazon.
- Blender or Nutribullet. This will be to blend your silken tofu to a beautiful and creamy texture.
- Food processor. You will need this to assist you in making your date and nut crust.
- A 9 inch tart pan with removable bottom. This will ensure that your tart will release safely from the tart mold.
The Best Silken Tofu Chocolate TartAuthor:
- 9 inch tart pan with removable bottom
- food processor
Date & Nut Crust
- 6 dates, pitted
- 1 teaspoon maple syrup
- pinch of salt
- ½ cup walnuts
- ½ cup almond flour
- 1 block silken tofu
- ⅓ cup granulated sugar
- ¼ cup unsweetened, dairy-free yogurt
- 1 teaspoon vanilla extract
- 1 espresso shot
- 3 tbsp cocoa powder
- 11 oz chocolate of choice for melting
- 2-3 teaspoon coconut oil
For the Crust
- In your food processor, pulse dates for a few seconds. Then add in pinch of salt, walnuts, almond flour, and maple syrup. Pulse for another few seconds in food processor until you reach desired texture for your crust.
- Pour crust mixture into a lightly greased tart pan with removable bottom. Press crust into pan. Place pan in the refrigerator while you prepare your tart mixture.
- Absorb excess moisture from tofu block with a few napkins. Cut block into cubes and place into a blender or nutribullet. Add in shot of espresso, vanilla extract, yogurt, and sugar. Blend until you get a creamy and silky mixture. Pour into a large bowl. Set aside.
- In a medium sized bowl, melt together your chocolate and coconut oil. Fold melted chocolate into your tofu mixture. Sift and fold your cocoa powder. Pour over crust and refrigerate for at least 5 hours. Refrigerate overnight for texture that's a bit more firm. Keep covered and stored in the refrigerator.