100ml almond milk
275 silken tofu
75g Pip and Nut Chocolate Almond Butter (or regular almond butter)
250g Doisy & Dam Maca, Vanilla & Caco Nibs bar broken in to pieces
1tsp vanilla bean paste or extract
For the crust:
300g Oreo cookies, broken into smaller pieces
175g coconut oil, melted
Light, smooth, luxurious, this tart is everything and doesn't even require cooking!
It serves 10-12 and you'll need a 21cm loose bottomed tart tin ligned and lightly greased to get started.
- Begin my making the crust. Tip the biscuit into a food processor, blitz to crumps and pour in the coconut oil. (You could also bash the biscuits into crumbs with a rolling pin in a plastic food bag, then stir in the oil).
- Press the biscuit mixture into the base and sides of the tin – the easiest way to do this is by flattening it with your hand under a sheet of cling film, then smooth the surface with the bag of a large spoon. Place in the fridge to set.
- Blend the tofu, chocolate, almond milk, almond butter and vanilla until smooth. Melt the chocolate in a bain marie (a bowl placed over a pan of simmering hot water) or microwave in 2 second bursts, stirring in between. Add to the processor and blend until smooth and combined – occasionally scraping down the sides with a spatula if needed.
- Pour the filling into the Oreo crust and chill for at least 4 hours or preferably overnight. Before serving, add a sprinkling of sea salt and decorate how you wish Devour!