Devil’s Tart

Devil’s Tart 
Serves 8-12


Graham Cracker Crust
2 oz. Earth Balance margarine or coconut oil, melted and cooled
1 1/2 c. (gluten free) graham cracker crumbs
2 oz. cane sugar

Dark Chocolate Filling
3/4 c. almond milk
1 t. espresso powder
2 t. raw cocoa powder
1 T. agar agar
1 c. agave, divided
3 T. coconut oil
1/2 t. sea salt
6 oz. semi-sweet (vegan) chocolate chips
1 box Mori-Nu extra firm tofu (12.3 oz), drained


Graham Cracker Crust
1. Preheat oven to 350F.
2. In a medium bowl, whisk graham cracker crumbs, and sugar. Drizzle melted margarine over crumb mixture, and mix until all crumbs are moistened.
3. Press crumb mixture into bottom and sides of tart pan. Bake for 8 – 10 minutes. Remove from oven and cool completely before filling.

Devil’s Tart
1. In a sauce pan, heat almond milk and 2 T. agave over medium heat for 2 minutes. Sprinkle in agar agar, espresso powder, and cocoa, whisking constantly until agar dissolves, around 5 minutes. Remove from heat, and stir in coconut oil, salt, and chocolate chips until chocolate melts completely. Mixture will thicken as it cools.
2. In a high speed blender (an immersion blender works really well, too) , combine tofu and remaining syrup at high speed until well blended. Add in almond milk mixture and blend until well combined.
3. Pour filling into prepared tart crust and refrigerate for at least 2 – 4 hours until set.

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