Healthy, plant-based, soft, smooth & not too sweet, these choc bombs are like tiny explosions of moist, creamy goodness on your palate – and the magical ingredient? Silken tofu. Trust me. This is a chocolate mousse delight.
For the base
8-10 dates
1/4 cup almonds
1/4 cup cashews
pinch of salt
For the filling
150g silken tofu *
1 Tbsp cacao or cocoa powder
1 Tbsp pure maple syrup
1 Tbsp melted coconut oil
1/2 tsp vanilla extract
* the soft silken texture is important. I use the box-wrapped brand from the international aisle at the supermarket.
Make the bases by blitzing all ingredients in a bullet or food processor until a thick dough forms. Use damp hands to press it evenly into 10 tiny non-stick muffin trays. You’ll need to sculpt the dough up the sides, as you want to create a bowl-like cup to pop the filling into.
For the filling, use a bullet or high speed blender to whiz all the ingredients together until absolutely silky smooth. You don’t want to see any white flecks of tofu. Spoon the ganache into the bases & chill in the fridge. Use a knife to gently lever them out of the muffin tray. Keep in the fridge and use within 2 days – if they last that long.
In the photo above, I topped the tiny tarts with a squirt of coconut yoghurt & pomegranate arils. In the photo below, I made six larger tarts & sprinkled them with extra cacao powder.
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