Ingredients
- Base
- 15 dates – soaked and drained
- 1 cup coconut threads
- ¼ cup raw cacao (coKo Lounge)
- ½ cup coconut flour
- 1 cup melted coconut oil
- ¾ cup oats
- Filling
- 300g silken tofu (Jia He Asian Food)
- ½ cup coconut oil - melted
- 200g rice malt syrup
- 1 ½ cups frozen boysenberries - thawed (Ettrick Gardens)
- 200g dark chocolate (at least 75% cocoa) - melted
- 1 teaspoon vanilla extract
Boysenberry Chocolate Tofu Tart (VG)
Method
- Place all base ingredients in a food processor and blend until well combined
- Press into a lined cake tin and place in the freezer while you make the filling
- Place the tofu in the food processor and blend until smooth
- Add remaining filling ingredients into the tofu and blend until well combined
- Pour into the lined cake tin
- Refrigerate for at least 2 hours
- Serve with some thawed boysenberries on top
