Vegan oat tartlet with chocolate tofu cream

Ingredients

For 1 serving

• Oat flour25 g
• Coconut oil5 g
• Maple syrup8 g
• Silken tofu50 g
• Dark chocolate 70%10 g
• Raspberries20 g

Contains: gluten, soy,

Method

1. Preheat a conventional oven to 180 °C; if the coconut oil is solid, melt it for a few seconds over low heat.
2. In a bowl mix the oat flour with the coconut oil and half the maple syrup until it clumps together, then press it with your fingers over the base and sides of a tartlet tin in an even layer.
3. Bake for 12 minutes, until the case is golden and dry to the touch, and let it cool completely.
4. Meanwhile chop the dark chocolate and melt it in a bain-marie over low heat, stirring for 2–3 minutes until smooth; drain the silken tofu and blend it with the chocolate and the remaining syrup until glossy and even.
5. Pour the cream into the cooled case, level it and chill in the fridge for 30 minutes, until firm to the touch.
6. Rinse and dry the raspberries and arrange them on the cream before serving.