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🍰 No-Bake Vegan Chocolate Tart with Cashews and Tofu

337 kcal · 30 min · 4 servings

No-Bake Vegan Chocolate Tart with Cashews and Tofu Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the cashew nuts in a bowl and pour boiling hot water over them.
  2. 2. Let the cashew nuts soak in the water for at least 8 hours or ideally overnight.
  3. 3. Remove the tofu from the packaging and let it warm up to room temperature.
  4. 4. Scrape the sweet cream from the sandwich cookies with a knife and place it in a small bowl.
  5. 5. Crush the empty cookie plates in the mixer into fine crumbs.
  6. 6. Place the cookie crumbs in a bowl and mix them with cocoa powder.
  7. 7. Toast the ground almonds in a pan without fat until golden brown.
  8. 8. Remove the pan from the heat and melt the butter alternative in the hot almonds.
  9. 9. Pour the almond-fat mixture over the cookie crumbs and mix everything well.
  10. 10. Line the bottom of a 20 cm diameter springform pan with baking paper.
  11. 11. Press the crumb mixture evenly into the pan.
  12. 12. Shape a rim of about 2 cm height while doing so.
  13. 13. Use a glass with a smooth bottom to press the mixture firmly.
  14. 14. Place the tart base in the refrigerator for at least 30 minutes.
  15. 15. Alternatively, you can put it in the freezer for 15 minutes.
  16. 16. Break the dark chocolate into small pieces.
  17. 17. Place the chocolate pieces in a metal bowl.
  18. 18. Melt the chocolate slowly over a warm water bath.
  19. 19. Drain the soaked cashew nuts.
  20. 20. Rinse the cashew nuts in a sieve under running water.
  21. 21. Let the cashew nuts drain well.
  22. 22. Pat the tofu dry with kitchen paper.
  23. 23. Place the tofu, cashew nuts, cookie cream, and hot espresso in a stand mixer.
  24. 24. Puree the ingredients on high speed until smooth.
  25. 25. Turn off the mixer in between and push the mixture from the sides to the center with a spatula.
  26. 26. Add the melted chocolate to the cream in the mixer.
  27. 27. Continue to puree the mixture briefly on medium speed.
  28. 28. Check if a glossy mixture has formed.
  29. 29. Add the oat drink at room temperature to the chocolate cream.
  30. 30. Mix the oat drink in briefly at medium speed.
  31. 31. Season the cream with salt.
  32. 32. Pour the chocolate cream onto the prepared tart base.
  33. 33. Shake the pan briefly to give the cream a smooth surface.
  34. 34. Place the tart in the refrigerator for at least 4 hours.
  35. 35. Wait until the filling has set completely.
  36. 36. Dust the tart with cocoa powder before serving as desired.
  37. 37. Garnish the tart with berries, orange slices, mint, or cookies.

Nutrition per serving