Would you think I’m crazy if I told you this was made out of tofu?! I know, I know – what the heck are you trying to pull?! Haha, I swear you can’t taste it though! Promise. The cacao is so strong in this, it tastes like a fudgey dark chocolate, not tofu.
You’d be surprised what all you can create using a silken tofu. I might start sharing a few other ways it can be used, both in sweet and savory dishes. I will say now though, always buy an organic, non-GMO tofu. So many places sell it now, it’s incredibly cheap either way. I’ve never paid more than $1 for a pack.
Chocolate Fudge Tarts
(Yields 6-8)
Ingredients:
12 oz. Silken Firm Tofu
1/3 cup Cacao Powder
4 tbsp. Agave
2 tbsp Raw Almond Milk, tutorial here
Crust
1 cup Raw Almonds
2 tbsp Oat Flour, ground rolled oats
1/4 cup Agave, can sub 5-6 soaked dates
2 tbsp Coconut, shredded
1 tbsp Golden Flax Seeds, ground
1 tbsp Black Chia Seeds, ground
Directions:
Using your high-speed blender or food processor, pulse raw almonds till a somewhat fine flour is made.
Pour your flour into a medium sized bowl and mix with oat flour & coconut.
Add in the chia, flax and agave (or your sweetener of choice), and mix till combined. Add a touch of water if it’s not binding together.
Let this mixture sit so the chia and flax can do its magic and create a strong bond.
In a high-speed blender, combine all your filling ingredients.
Pulse till smooth, scraping down the sides as needed.
Go back to your crust mixture and divide it evenly among 6 muffin cups. I used a silicon mold so they would be easier to pop out. If you’re using metal, add a paper liner to avoid sticking.
Press down and evenly coat the cup with the crust, it should go up the sides too. However, if you don’t want crust on the sides you can omit and just make 8 tarts with a thicker bottom crust. The filling will even out this way too.
Once you’ve got the crust complete, fill each cup with your chocolate filling. I recommend letting these set in the freezer, covered for about 3-4 hours to chill.
Pop them out before serving and let them sit in the fridge to dethaw.
Serve almost frozen, topped with coconut and/or crushed almonds. You can even add a coconut whipped cream if you’d like!
I hope you all enjoyed this recipe! It’s so delicious, give it a try and let me know what you think or if you have any additions you made. I love to hear what you all change and why. Snap a photo and tag me on Twitter or Instagram!
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Wow! 🙂
😀
Want. these. now. I’m drooling over my keys! xxx
Haha, I’ll gladly share some! 😀
These look divine! must give them a try
Thanks! Let me know what you think when/if you do try them out <3
Looks so delicious! And yes, it’s shocking what you can do with tofu. Growing up, my family only watched this one Japanese channel on tv and it always aired tofu commercials with a bunch of pictures of things you can make with it. I was always surprised at the cakes and smoothies and dips they showed. Like magic! *0*
Lovely blog btw! Don’t know why I never found my way here before! Would be nice if you could check out my blog as well sometime! 🙂
-Aya
http://healthy-appetite.blogspot.de/
Thanks so much! I’m truly amazed at the magic that is tofu, especially silken. It’s pretty exciting, makes for a cheaper alternative to vegan desserts if you don’t want to use cashews/have a nut allergy.
So happy you found my little space, I’ll check out your site now! 😀