Chocolate Lover's Tart
- Number of Servings: 10
Ingredients
Crust: 2 Cups Pecans, 1 Cup Brown Rice Flour, 1/4 Cup Cocoa Powder, 1/4 tsp Sea Salt, 1/3 Cup Coconut Oil (Book says Canola Oil, but I use coconut), 1/3 cup maple syrupFilling: 12.5 ounces Firm Silken Tofu, 1/2 Cup Cashew Butter (I just used cashews and a little water in the Vitamix and it blended up perfectly creamy), 1/4 Cup maple Syrup, 1 tsp Vanilla Extract, Pinch of Sea Salt, 1 Cup semisweet dark chocolate chips, 1 2.5 ounce block of chocolate for shaving on top
Preheat Oven to 350. Lightly oil an 11-inch tart pan.
PREPARE CRUST: Combine Pecans, Rice Flour, Cocoa Powder and Salt in a food processor to make a crumb-like mixture. Add oil and syrup and process to form a moist ball. Place ball in tart pan and press to form crust. Pierce several times with a fork and bake 15 minutes or until lightly browned. Remove from oven and set on wire rack to cool completely.
MAKING FILLING: Whip tofu in food processor until smooth. Add cashew butter, syrup, vanilla and salt and process until well combined. If using cashews instead of cashew butter, I recommend blending them with a little water in a Vitamix blender and then adding the tofu and other ingredients to the blender instead of the food processor. It will blend the whole cashews better. In a small pan over low heat, melt chocolate chips, then add to tofu mixture and blend until combined.
FINISHING: Pour chocolate into cooled tart shell, smooth top with spatula and refrigerate at least 30 minutes. With a chef knife or vegetable peeler, shave chocolate from block, spread evenly over tart and serve. The book calls for 6 ounces of chocolate, but I used only about 2.5 ounces and felt that it was more than plenty. I also think the tart would be good without the extra shaved chocolate on top.
Number of Servings: 10
Recipe submitted by SparkPeople user BRENSTAR.
PREPARE CRUST: Combine Pecans, Rice Flour, Cocoa Powder and Salt in a food processor to make a crumb-like mixture. Add oil and syrup and process to form a moist ball. Place ball in tart pan and press to form crust. Pierce several times with a fork and bake 15 minutes or until lightly browned. Remove from oven and set on wire rack to cool completely.
MAKING FILLING: Whip tofu in food processor until smooth. Add cashew butter, syrup, vanilla and salt and process until well combined. If using cashews instead of cashew butter, I recommend blending them with a little water in a Vitamix blender and then adding the tofu and other ingredients to the blender instead of the food processor. It will blend the whole cashews better. In a small pan over low heat, melt chocolate chips, then add to tofu mixture and blend until combined.
FINISHING: Pour chocolate into cooled tart shell, smooth top with spatula and refrigerate at least 30 minutes. With a chef knife or vegetable peeler, shave chocolate from block, spread evenly over tart and serve. The book calls for 6 ounces of chocolate, but I used only about 2.5 ounces and felt that it was more than plenty. I also think the tart would be good without the extra shaved chocolate on top.
Number of Servings: 10
Recipe submitted by SparkPeople user BRENSTAR.
Nutritional Info Amount Per Serving
- Calories: 508.4
- Total Fat: 36.2 g
- Cholesterol: 70.0 mg
- Sodium: 43.5 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 4.8 g
- Protein: 8.2 g