Vegan Chocolate Tarts!
This week, I've been listening to an old classic, that has been my favourite song since the first time I heard it! No song has been able to beat it to date:
"Tere, mere, sapne, ab ek rang hain,
Ho... jahan bhi le jaayen raahen, hum sang hain.
Mere tere dil ka, tay tha ek din milna, Jaise bahar aane par tay hain phul kaa khilana, O mere jeevan saathi...
Tere dukh ab mere, mere sukh abb tere, Tere yeh do naina, chand aur suraj mere, O mere jeevan saathi... Laakh mana le duniya, sath naa yeh chhutega, Aake mere haathon mein, haath naa yeh chhutega, O mere jeevan saathi...
No one can sing it as well as Mohd Rafi, and the meaning of the song is so simple, but it really touches my soul. I especially love the 2nd verse, that translates to, "Your sorrows are now mine, and my joys are now yours. Both your eyes are now my sun and moon, my life!"
Thanks S.D.Burman for creating such a masterpiece that we'll cherish and sing for centuries...
Off to today's recipe...
Don't you just LOVE it when you eat something sweet and sinful without the guilt? The secret is widely known these days - Silken Tofu. This tasteless, versatile little blubber is perfect for making many dishes, but my favourite is desserts.
If you have people coming over, and you're in a rush to prepare a quick dessert that will impress, this is the dessert for you. Not only will they be able to guess the secret ingredient, but they will be shocked that something so delicious and fluffy is actually healthy!
Total Time Required: 15 minutes
Yield: Approx 10 large tarts (I made these 4 tarts, and a bunch of mini tarts in muffin liners)
1 block of Silken Tofu - 500 grams
300 grams of Nutella or any chocolate spread (I buy a different brand of Nutella that doesn't have any milk products)
1 tablespoon of coffee essence
2 tablespoons of maple syrup or honey
1 tablespoon of flaxmeal/flaxseed powder
10 digestive biscuits or graham crackers
3 tablespoons of butter
Take the digestive biscuits/graham crackers and break them into quarter pieces. Put them in a food processor and grind them till they are fine, like bread crumbs:
Add the 3 tablespoons of melted butter to the powdered biscuits, and make a coarse mix. It should not watery AT ALL. It should just be moist.
Press them into your tart moulds and refrigerate them till you need them again.
In a bowl, add the silken tofu and mash it up. Then add the chocolate spread. Mix it with a fork.
Now, add your flaxmeal powder and maple syrup/honey. Then add your coffee essence (take 2 tablespoons of water and add 2 teaspoons of coffee powder to it. Mix it well.)
Mix it well. Blend it in a mixie/blender until it is smooth and silky.
(Optional: In the filling, you can also add a little peanut butter if you like. I did that with two tarts, and they were delicious!)
Remove the tart moulds with the biscuit base from the fridge, and fill them up with this filling.
Set them in the fridge for at least 3 hours. They will be nice a firm by then, and delicious to dig into!