| #crust | |
| raw brazil nuts | 1½ cups |
| soft medjool dates, pitted | 8 |
| salt | ⅛ tsp |
| raw agave (or maple syrup) | 2 tbsp |
| cacao powder | 2 tbsp |
| #fillings | |
| regular (or firm) tofu (make sure it’s room temp and not cold) | 300gr / 10.5oz |
| chopped dairy-free dark chocolate of your choice, melted | ⅔ cup |
| cacao powder | ⅓ cup |
| raw agave (or maple syrup***) | |
| pure vanilla extract | 1 tsp |
| salt | ½ tsp |
| #Optional Toppings | |
| dairy-free yogurt for swirls | 1 tbsp |
Process nuts, dates, and salt in a food processor into a fine crumble. Add agave and cacao powder and process to combine. Transfer into a 7″ tart pan (or pie plate) and press into a crust along base and edges. Place in the freezer while working on the next step.
Blend the tofu into a smooth consistency in a power blender. Add all remaining filling ingredients and blend until smooth. Pour over prepared crust and tap the pan on the counter a few times to smooth the filling out.
Optional: drizzle the yogurt over the cake using a cake decorating pen or pipping bag, create desired swirl pattern, sprinkle with any additional toppings. Freeze cake for 1 hour to set. Afterwards keep it refrigerated until serving. Enjoy! NOTES
*Use toasted pumpkin seeds for a nut-free version. **Can also use chocolate chips. I recommend using your favorite chocolate bar or something similar for best flavor. ***If substituting with maple syrup, keep in mind it’s usually a bit sweeter than other liquid sweeteners, so you might want to start with a bit less and adjust the flavor to your liking. *****A runnier yogurt works best (some dairy-free varieties can be a little dense).
