Mind-Blowing Vegan Chocolate Torte

Posted by Valeria Ramirez on

When you get that chocolate craving, there's really not much you can do to stop it, so give in to temptation and treat yourself to the best damn chocolate you can find. 

This chocolate torte was a delicious accident that fulfilled that gooey, chocolatey craving without the need for sugar or cream. What's the healthy secret to attaining that dense, melt in your mouth consistency? You would have probably never guessed it but tofu! Don't scrunch your face up just yet, silken tofu served as the perfect chocolate carrier and gave the added benefit of protein and all nine essential amino acids, which for my vegan friends is a total win. 

Tofu is also an excellent source of iron, calcium, manganese, selenium, phosphorous, magnesium, copper, zinc and vitamin B1. So really this torte is good for you, so you should totally indulge!

Vegan Chocolate Torte Crust

Vegan Chocolate Torte Crust

Vegan Chocolate Torte Crust

Vegan Chocolate Torte Filling

Vegan Chocolate Torte Filling

Vegan Chocolate Torte Melted Chocoalte

Vegan Chocolate Torte Filling

Vegan Chocolate Torte Filling

Vegan Chocolate Torte

Vegan Chocolate Torte

Time: 30 Mins + Chilling Time | Serves: 8-10

Ingredients

Crust

1/2 cup unsweetened coconut flakes
1 1/4 cups almond flour
1/4 cup coconut flour
2 tbs coconut oil
1/4 tsp sea salt
2 tbs maple syrup

Filling

350g silken tofu
1/2 cup milk of your choosing
2 tbs raw cacao
1 tsp vanilla extract
1/2 cup almond butter
350g chocolate chips
flaky sea salt

Method

  1. To make the crust pre-heat oven to 180C (356F) and lightly coat a tart tin with coconut oil.  
  2. Mix all the ingredients in a high powered blender and blend until a crumbly mixture forms. Tip: You could make this into a chocolate crust by adding 2 tbs of raw cacao powder.
  3. Press the mixture into the prepared tart dish and bake for 10-12 mins until crisp and golden.
  4. Set aside and allow to cool while you prepare the filling.

For the filling

  1. Blend the tofu, milk and almond butter until smooth.
  2. Melt the chocolate chips then transfer to the tofu mixture and blend until smooth. Note: The mixture gets pretty thick quickly, so be sure to scrape down the sides in between blends. 
  3. Pour the filling into the prepared crust and smooth with a spatula.
  4. Chill for 12-24 hours. 
  5. Top with flaky sea salt before serving.
  6. Cut and enjoy.
  7. You can top with some coconut yoghurt and fresh berries. 

Older Post

RSS

0 comments

Leave a comment