No bake silken chocolate raspberry tart
Bijgewerkt: mrt 14
I was in need of a speedy dessert so I made this silken chocolate raspberry tart. It's decadent and silky, but the raspberries add a refreshing touch. It's incredibly easy to make with minimal and accesible ingredients. If you can't find silken tofu in your supermarket, you should try an Asian supermarket. You will probably find it there!
Recipe (serves 4) prep time: 30 min Crust
7 medjool dates
3 tablespoons cacao powder
3 tablespoons peanut butter
1/2 cup oatmeal
1/2 teaspoon vanilla extract
1/8 teaspoon salt
220 grams silken tofu
50 grams 75% dark chocolate
1 tablespoon cacao powder
3 tablespoons maple syrup
1 teaspoon vanilla extract
3/4 cup frozen raspberries, thawed
1 teaspoon chia seeds
Blend the oatmeal into a fine flour in the food processor. Proceed to add the medjool dates, cacao powder, peanut butter, vanilla extract and salt and process until a sticky dough is formed. You can add more dates or water if it doesn't stick enough.
Press the dough down in a small pie pan and place it into the freezer or fridge to harden.
Melt the chocolate au bain marie and let it cool down for a bit.
Blend the silken tofu, maple syrup and vanilla extract. While the food processor is running, slowly pour the melted chocolate in. Makes sure to do this gradually or else you will get chocolate lumps.
Pour the silky chocolate mousse into the pie pan. Place into the fridge.
Mash the raspberries with the chia seeds. Let it sit for 15 min before you layer it on top of the tart.
Serve and enjoy!
Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!