| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 7 ounces chocolate cookies
- 3 tablespoons coconut oil
- 1 lime, zested
- 2 ounces 70% dark chocolate
- 10 ounces silken tofu
- 3 tablespoons hot chocolate powder
- 1 tablespoon vanilla extract
- 10 ounces fresh raspberries
- Confectioners’ sugar, for dusting
Instructions
- For the base: Add the chocolate cookies, coconut oil and lime zest to a food processor and blitz until fine crumbs. Tip into an 8-inch tart tin with a removable bottom or a springform cake pan. Push down into the base of the tin, building up a small lip around the edge to hold in the filling. Set aside whilst making the filling.
- For the filling: Melt the chocolate in a heatproof bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water). To a food processor, add the silken tofu, hot chocolate powder, vanilla extract and melted chocolate. Blitz until smooth, about 30 seconds.
- Spoon onto the cookie base and spread to the edges. Chill in the fridge for 15 minutes or until ready to eat, up to 1 week.
- For the toppings: Before serving, decorate with the fresh raspberries and dust lightly with confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 339 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
| Sugar | 20 g |
| Protein | 8 g |
| Cholesterol | 2 mg |
| Sodium | 204 mg |