I RARELY eat tofu. Like almost never. If I'm in a fancy Asian restaurant and they prepare it in some super exciting way, I'm totally on board. Other than that... nada.
BUT! Then I tried this incredddibleeee chickpea tofu recipe. It takes some time to make, but it isn't difficult at all. Promise. The first time I made it, I used it in salads and baked it up to go along with some noodles. But then I thought that the texture of the chickpea tofu was so similar to actual tofu that perhaps it could replace tofu in all these ah-mazing tofu chocolate mousse recipes that I've been seeing around the internet.
Chickpea tofu chocolate tarts - What you need:
- 275 grams of chickpea tofu (I did NOT add any spices to my tofu when I made it for these chocolate tarts, only 1/2 teaspoon of salt, if you're not up to making this tofu, you can totally sub in plain silken tofu here!)
- 200 grams of vegan baking chocolate
- (I added 1/2 a grated tonka bean. Feel free to spice up your chocolate by adding tonka, vanilla, or cinnamon!)
For the crust I adapted this shortbread crust recipe to make it chocolatey and vegan.
- 1 3/4 cup all purpose flour
- 2 tablespoons arrow root powder (or cornstarch)
- 3/4 teaspoon sea salt
- 175 grams vegan margarine (approximately 3/4 cup)
- 1/3 cup powdered sugar
- 2 tablespoons cocoa powder
Chickpea tofu chocolate tarts - What you do:
To prepare the crust:
Stir together the flour, arrow root, cocoa powder, and salt.
In a food processor, pulse together the margarine and sugar. Add in the flour mixture and pulse to combine.
This isn't the type of crust that's gonna roll out beautifully. It's a push into the pan sort of crust. Totally cool - I promise.
Separate the crust if you're making mini tarts. This crust recipe is good for 8 mini tarts. If you're making one big tart, the recipe makes enough for a 23 cm or 9 in tart.
Press the tart dough into the pan(s).
Preheat your oven to 165 celsius (approximately 325 F).
Bake the tarts for 15 minutes. Allow the tarts to cool before filling.
While the tarts are baking, prepare the filling.
Over a double boiler, melt the chocolate. I added the tonka bean in here. Set aside to cool slightly.
Chop the chickpea tofu into squares. Add the tofu into a food processor.
Add in the chocolate and blend until completely smooth. You will need to scrape down the sides of the food processor bowl occasionally.
Once toootalllly smooth, spoon the chocolate into the cooled tarts.
Chill for 4-8 hours before serving.
These should keep in the fridge for 4 days.
SO. Let's talk tarts.
The crust is chocolatey, salty, and sweet. It crumbles nicely into the chocolate mousse. The two different textures counter each other perfectly.
The chickpea tofu mousse is creamy and airy. The flavour is intensely chocolate and oh so good. I promise you don't even taste the chickpeas! I would totally make this again (and again and again). Since the chickpea tofu recipe makes SO MUCH TOFU, this is certainly an option! PLUS - it's super easy and looks oh so pretty! It's a perfect dinner party dessert.
Paris lately has been so gray and rainy and depressing. I'm going to Croatia next week for a mini-holiday (hooolllla!!!) with my BFFSWEDE before she leaves to London. So, friends, I apologize in advance if it's kinda quiet around BAKECETERA... but girls gotta get their Croatia on! Peace.