A deliciously decadent tart that can be whipped up in under 45 minutes. Please do not let the tofu in this tart put you off, when combined with melted chocolate tofu makes the best textured mousse I have ever tasted. There is not even the slightest hint of tofu flavour in this dessert and I guarantee you will be eating the tofu mousse straight out of the food processor. This tart is very rich, and is best eaten when paired with fresh or preserved berries or stone fruit. You can use whatever nuts you have available at home to make the base. This tart is vegan friendly, just be sure to use dairy-free chocolate chips.
2.75 cups of whichever nuts you have available at home, it is best to use a combination of a few different types – my favourite combo includes cashews, peanuts & roasted almonds
2 tbsp unsaturated oil i.e. grapeseed, almond, canola
1 pinch of salt
12-15 pitted dates, soaked in hot water for 10-15 minutes
400g silken tofu
5 tbsp cocoa powder
350g dark or milk chocolate (whatever you prefer, dark chocolate gives a richer flavour to the mousse)
2 tsp vanilla extract/essence
Place all ingredients for the nut base in a food processor and blend until well combined. Pour mixture into a 24cm spring form cake tin and press down firmly using the back of a spoon. Place the nut base in the freezer to set.
Wash your food processor.
Place the chocolate in a heatproof bowl over a saucepan containing simmering water over medium heat. Stir the chocolate continuously until melted.
Pour the melted chocolate into your food processor together with the silken tofu, cocoa powder and vanilla extract/essence. Blend until smooth. Be sure to scrape the sides of the food processor as the chocolate/cocoa have a tendency to stick.
Pour the mousse over the nut base and smooth over the surface with the back of a spoon. Place in the fridge and leave for approximately 1 hour, or until set.