This recipe is dairy-free, gluten free and egg free (but thankfully not taste free!). It was originally taken from the book Clean Food, but somehow made twice as much crust as I thought was edible...unless you have a thing for crust. This is my altered version, because the cake needed a little 'somethin' somethin'.
1 cup pecans
1/2 cup white rice flour
2 tbsp cocoa powder
2 1/2 tbsp canola oil
2 1/2 tbsp maple syrup
pinch of salt
2 300g pkgs silken tofu
1/2 cup cashew butter
1/2 cup maple syrup
2 cups semisweet chocolate chips
2 tbsp sugar
1. Preheat oven to 350F.
2. In a food processor, combine pecans, flour, cocoa and salt. Process until smooth and crumb-like.
3. Add oil and syrup and blend until fully combined.
4. Place mixture in a 7inch spring-form tart pan and press until even.
5. Pierce crust with a fork and bake until browned, about 15 minutes. Let cool.
1. Using a stand mixer, whip tofu until creamy.
2. Add cashew butter, syrup and sugar, and blend until fully combined.
3. Using a double boiler, melt chocolate until smooth, and combine with other ingredients.
4. Pour chocolate mixture over top of the crust, and smooth with a spatula.
5. Chill for at least 30 minutes before eating.
If you can, find a friend that makes FANTASTIC vanilla bean rice cream to serve with it. Makes for a REALLY tasty vegan treat. And just a note about plating, while Nesquick may have seemed like a wise idea to embellish the plate, it's really not....I mean, unless you're a fan of bitter, runny goo (in which case, you might also like the double crust thing too).
Toughest Critic Rating: 8.7