The chocolate tarts are super easy to make.
Start with any crust of your choice. I simply used a vegan choice from the freezer section. I try to keep a box in the freezer for emergency dessert situations. I have tried homemade crusts with no problem, made them with crushed graham crackers, used a cookie on bottom, and also made them in cupcake liners.
The filling is vegan.
Use 16 ounces of silken tofu, 3/4 cup of sugar, 6 or so tablespoons of cocoa powder and about 2 tbsp of vanilla flavoring. Blend well together in a food processor. Put in crusts and chill.
I actually cannot find the 16 ounce tofu and I use the box that is almost 13 ounces. I decrease the vanilla and start with 1/2 cup of sugar.
This has a "not super sweet" chocolate taste, but you can add more sugar to taste.
This also makes a great quick chocolate pudding.
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