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
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200g pitted Medjool dates
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100g oats
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100g almonds
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60g coconut oil, melted
For the Filling
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170g vegan-friendly dark chocolate, 70% +
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350g silken tofu
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60g smooth cashew or almond butter
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2 tsp Pu’erh Ninja powder
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2 tbsp coconut sugar
For Topping
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Coconut cream, berries if desired, cacao nibs, coconut flakes
Directions
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Preheat your oven to 160C (300F).
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Blend dates to a paste in your food processor.
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Remove and process the oats and nuts to a fine crumb.
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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.
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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.
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Prick the base of the tart crust with a fork a few times.
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Bake in the preheated for 10 minutes.
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Allow to cool a little while you make the filling.
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Add silken tofu, pu’erh tea powder, chocolate, nut butter and chocolate to a pot and heat gently over a low heat.
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Remove from the heat when the chocolate is melted and blend to a smooth consistency using a hand blender.
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Pour mixture into baked tart crust and place into the fridge to set for at least 3 hours or overnight.
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Serve topped with coconut cream, berries and cacao nibs if desired.