1½ cups raw almonds
6T coconut oil, melted
pinch of sea salt
450g silken tofu
1 cup or 250g creamy peanut butter
3/4 cup sugar or pure maple syrup
4T soy milk
2t vanilla extract
250g dark chocolate discs, melted
1/4 cup soy milk
To make the crust, grind the almonds in a food processor until they are a floury consistency. They may be a little rough.
Heat to melt the coconut oil in a pan and add to the ground almonds, then sprinkle in a pinch of salt. Spray the bottom of a 23cm springform cake tin with a nonstick spray, add the almond mixture, pressing down, and set in the freezer for 30 minutes.
To make the filling, place the tofu, peanut butter, sugar, 4T soy milk, and vanilla extract in a food processor and mix until smooth.
Pour it into the almond crust mixture and refrigerate for two to three hours.
The topping should be firm and can be slightly sticky to the touch. When ready to serve, melt the dark chocolate discs over a low heat, add the 1/4 cup soy milk and stir lightly until it’s a liquid consistency.
Drizzle over the tart and serve.
Recipes Misha Dhupelia of Conscious 108 Styling Leana Schoeman Photographs Graeme Wyllie
This recipe originally appeared in HL November 2014