CHOCOLATE PU’ERH TART

It’s so easy to incorporate the Ninja range of products into your sweet treats and Pu’erh Ninja is no exception.

A little goes a long way in the mix; we’ve added it to the filling of this silken tofu chocolate tart to subtly bestow a little more flavour whilst providing all the wonderful health benefits that it has to offer in your slice of rich chocolate loveliness! 

Ingredients

For the Base

• 200g pitted Medjool dates

• 100g oats

• 100g almonds

• 60g coconut oil, melted

For the Filling

• 170g vegan-friendly dark chocolate, 70% +

• 350g silken tofu

• 60g smooth cashew or almond butter

• 2 tsp Pu’erh Ninja powder

• 2 tbsp coconut sugar

For Topping

• Coconut cream, berries if desired, cacao nibs, coconut flakes

Directions

1. Preheat your oven to 160C (300F).

2. Blend dates to a paste in your food processor.

3. Remove and process the oats and nuts to a fine crumb.

4. Return the date paste to the food processor and blend to combine. Add the melted coconut oil and process one more time for just a couple of minutes.

5. Transfer the mixture to a loose-bottomed 9 inch well-greased tart tine. Press the mixture down evenly across the bottom and up the sides using your fingertips.

6. Prick the base of the tart crust with a fork a few times.

7. Bake in the preheated for 10 minutes.

8. Allow to cool a little while you make the filling.

9. Add silken tofu, pu’erh tea powder, chocolate, nut butter and chocolate to a pot and heat gently over a low heat. 

10. Remove from the heat when the chocolate is melted and blend to a smooth consistency using a hand blender.

11. Pour mixture into baked tart crust and place into the fridge to set for at least 3 hours or overnight.

12. Serve topped with coconut cream, berries and cacao nibs if desired.