Photo by Gentl & Hyers
Whipped coconut cream is the perfect topping to tone down the richness of this decadent dessert.
30 min COOK TIME
9 servings SERVINGS
- 2 cups pecans
- 1 cup brown rice flour
- 1/4 cup cacao powder
- 1/4 teaspoon sea salt
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 12-1/2 ounces firm silken tofu
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- 1 cup semisweet or dark chocolate chips (dairy-free, if you like)
- One 6-ounce bar or block dark chocolate, for shaving on top
- Preheat oven to 350 degrees Fahrenheit. Grease an 11-inch tart pan.
- In food processor, pulse pecans, brown rice flour, cacao powder and sea salt until they form a crumbly mixture. Add coconut oil and maple syrup to form a moist ball of dough.
- Press dough into tart pan to make crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Remove pan from oven and set on a wire rack to cool.
- Whip tofu in a food processor or blender until smooth. Add cashew butter, maple syrup, vanilla and salt and process well. In a small pan set over low heat, melt chocolate chips, then add to food processor and blend to combine.
- Pour filling into shell, smooth top with spatula and refrigerate at least 30 minutes. With sturdy, sharp knife, shave chocolate from block and scatter evenly over tart. Serve chilled. For more chocolate-packed recipes, see: Cheers to Healthful Chocolate! Adapted from Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters.
This recipe is free of wheat, refined sugar and eggs. If you find it intensely rich, then top it with whipped coconut cream.