A real veggie-miracle.
photo: diana akhmetianova on unsplash
A real veggie-miracle.
photo: diana akhmetianova on unsplash
A different kind of coffee party – with coffee and cake all in one dish. This vegan espresso tart was served in the break room of our editorial office and tastes simply amazing. That’s why we really want to share it with you – or rather the recipe for it.
This is how it’s done:
Ingredients:
1/3 cup ground hazelnuts • 1/3 cup oat flakes • 3 tbsp coconut oil • 2 tbsp almond milk, unsweetened • ½ cup coconut flakes • 21 oz silken tofu • 1/2 cup coconut milk • 1 cup cocoa powder, de-oiled • 1 fl oz espresso (if you like, you can refine it with a pinch of cardamom) • 3 tbsp tapioca flour • 2/3 cups maple syrup • 1 tbsp almond butter
Dough:
Preheat the oven at 360 °F.
Combine nuts, oat flakes, 2 ¼ tbsp coconut oil, the almond milk, and the coconut flakes and pour dough into a (7-inch) springform (that is covered with baking paper). Bake for 12-15 minutes until golden brown.
Filling:
Cream tofu, coconut milk (save 1 tbsp), ¾ cup cocoa powder, espresso, tapioca flour, and maple syrup and pour mixture over the pie. Bake for another 35 minutes.
Chocolate topping:
Mix 1 tbsp coconut milk, almond butter, ¼ cup cocoa powder, and ¾ tbsp coconut oil and spread over the cooled down (!) tart. Refrigerate for at least 1 hour.
