Chocolate pudding is actually one of things I learned hot to make with tofu. I couldn’t believe it was as simple as blending silken tofu with a dark chocolate bar. I’ve been wanting to make a chocolate cream pie for a few months now, but I’ve just not had the motivation to test out the chocolate pastry I really want to develop. Well, this is the lazy version of that dream. Get out your food processor, we’re using it twice today.
Chocolate Silk Tarts
Makes 12 mini tarts
Chocolate Silk Filling
225 g soft silken tofu
226 g (8 oz) dark chocolate, melted
In a food processor or high powered blender, combine the two and pulse until smooth, creamy and chocolatey. Set aside until ready to use.
10 gluten-free Oreos, middles removed, crushed to a fine powder in your food processor
3 tablespoons non-dairy margarine, melted, plus more for greasing the pan
Combine the cookie crumbs with the margarine. Grease the tin. Press the crushed cookies into and up the sides of your tart pans or mini muffin tin. Refrigerate until the crust has hardened.
Fill each tart with the chocolate pudding and top with your favourite vegan whipped cream and a small piece of fruit.