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🍰 Vegan Chocolate Tart with Soy Cream

327 kcal · 30 min · 4 servings

Ingredients

• 200 g almond kernels
• 80 g vegan whole wheat cookies (without refined sugar)
• 3 tbsp cocoa powder (at 7 g; highly defatted)
• 2 pinch fleur de sel
• 4 tbsp liquid coconut oil
• 1 tbsp coconut oil (for the pan)
• 320 g vegan dark chocolate couverture (min. 70% cocoa content)
• 340 g silken tofu
• 120 ml almond drink (almond milk)
• 2 tbsp maple syrup
• 200 ml soy cream (soy cream)
• 20 g vegan dark chocolate (min. 70% cocoa content)

Instructions

1. 1. Put the almonds, cookies, cocoa powder, and salt into a food processor.
2. 2. Pulse the ingredients until a crumbly mixture forms.
3. 3. Transfer the mixture into a bowl.
4. 4. Stir in the liquid coconut oil.
5. 5. Grease a tart pan with coconut oil.
6. 6. Press the dough evenly into the pan.
7. 7. Ensure that the bottom and sides are well covered.
8. 8. Place the pan in the refrigerator for about 1 hour.
9. 9. Chop the chocolate into small pieces.
10. 10. Melt the chocolate over a bowl of hot water.
11. 11. Let the melted chocolate cool down slightly.
12. 12. Put the silken tofu, almond drink, and maple syrup into a blender.
13. 13. Puree the ingredients until a smooth mixture forms.
14. 14. Stir the cooled chocolate into the tofu mixture.
15. 15. Spread the cream evenly over the chilled crust.
16. 16. Place the tart in the refrigerator for 12 hours.
17. 17. Ideally, you chill it overnight.
18. 18. Whip the soy cream until stiff.
19. 19. Spread the soy cream in fluffy dollops over the tart.
20. 20. Grate fresh chocolate over the top.
21. 21. Cut the tart into pieces.
22. 22. Serve the tart.

Nutrition per serving

• kcal: 327
• Protein: 11 g · Fett/Fat: 22 g · Carbs: 23 g