Chocolate Tart with Soy Cream

Ingredients

• 200 g almonds
• 80 g vegan whole grain cookies (no refined sugar)
• 3 tbsp cocoa powder (7 g each; highly defatted)
• 2 pinch fleur de sel
• 4 tbsp liquid coconut oil
• 1 tbsp coconut oil (for greasing the pan)
• 320 g vegan dark chocolate couverture (at least 70% cacao)
• 340 g silken tofu
• 120 ml almond drink (almond milk)
• 2 tbsp Maple syrup
• 200 ml soy cream (soy whipped cream)
• 20 g vegan dark chocolate (at least 70% cacao)

Instructions

1. 1.

   For the crust, blend almonds, cookies, cocoa powder and fleur de sel until crumbly. Transfer to a mixing bowl and fold in liquid coconut oil. Mix well, press the mixture into a coconut-oil greased tart pan, smoothing it on the bottom and sides. Chill for about 1 hour.

2. 2.

   Meanwhile, chop the chocolate couverture and melt it over a double boiler, then let it cool slightly. Blend silken tofu, almond drink and maple syrup in a blender until smooth. Spread this mixture over the crust, level it out, and refrigerate for 12 hours or overnight.

3. 3.

   On the next day, whip the soy cream until fluffy and spread it over the tart. Sprinkle chocolate shavings on top and serve cut into pieces.