Victoria Sponge Cake for a family lunch presented very little challenge or difficulty. I had a little energy over. And there was no chocolate offering. I decided it was a birthday. I could be indulgent. I even kidded myself that it would cater for the celiacs. But really I was just making a chocolate tart that I had wanted to make for ages and ages. It was every bit as good as Pinterest promised.
I used my new 6 inch springform tin. We always have lots of food at family gatherings so I thought it best to keep it small. The tin has rather a large lip around the base. This looked rather odd with such a flat tart. I suspect I would have been better off to carefully transfer it to a plate. As I have said before, presentation is not my forte.
Martha Stewart coconut base. Then I found the coconut and butter had to be baked. I had no time for cooling it down. So I winged it and added a bit of almond and a bit of sweetener.
The filling was from Chocolate Covered Katie. It was mainly melted chocolate and silken tofu. I enjoyed the base but the filling was divine. It was so silky soft that it melted in the mouth.
Despite being rather rich, it was lighter than a traditional dairy based ganache filling. I'd like to experiment with the Martha Stewart crispy coconut base or even Janet's raw date-nut-cocoa base. Actually I'd love any excuse to make this again. It really was amazing.
I am sending this to Ricki for her weekly Wellness Weekends event, and wishing her good health. Also a big thank you to Cass for the Best Moments Award (will write more about this later).
Previously on Green Gourmet Giraffe:
One year ago: Hotel Windsor - an elegant high tea
Two years ago: CC Crunchy Salad, Tofu Nuggets and Sylvia
Three years ago: The case of the disappearing tart
Four years ago: PPN Cavolo Nero and Chickpea Pasta
Five years ago: Creamy Green Lasagne for Beautiful Bones
Vegan Chocolate Tart
Filling adapted from Chocolate Covered Katie
2 tbsp margarine (or coconut butter)
1/2 cup almond meal
1/2 cup coconut
2 tsp coconut sugar
150 silken or firm tofu (I used silken)
2 tablespoons coconut milk (or other milk)
1 tsp cocoa
1/2 tsp pure vanilla extract
150g dark chocolate (I used 45% but would prefer 70% though it might require sweetener)
To make the base, melt margarine in a small heatproof bowl in the microwave (or in a small saucepan on the stovetop). Mix in remaining ingredients. Press into the base of a round 6 inch springform tin. (I don't think I bothered to grease it.)
Melt the chocolate. You can now blend it with the rest of the ingredients in a food processor or blender. But I chose to blend the tofu, coconut milk, cocoa, vanilla and salt in my little attachment for my hand held blender and then to stir this into a small bowl of melted chocolate. Pour filling into springform tin on top of the filling.
Chill the tart to firm it up. I set mine in the freezer for an hour or two because I wanted to take it in the car. After that it was kept in the fridge because it became quite soft when out of the fridge for a while. When soft it is delicious to eat but difficult to cut.
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