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.
Subscribe to:
Post Comments (Atom)
-
Recap for Last Week I was down all of Thanksgiving week and on into this week with the flu. Sunday I pretty much didn’t do anything that...
-
A few years ago I lost a lot of weight and I passed on most of my sewing patterns to someone who could use them. I was perusing Ebay -- a...
-
I don’t know about everyone else, but we are still juggling bits of this and that from the holidays when it comes to food. I have extra app...
Thank you so much for sharing this!
ReplyDeleteYou're most welcome. I cannot figure out what is wrong with your original comment. It keeps telling me it isn't there even though it definitely came to my email...lol. guess I am having computer woes this morning,
Delete