Vegan chocolate truffle torte
Ingredients
Torte base
- 38g cocoa nib
- 38g pistachios, roasted & chopped
- 38g cornflakes, crushed
- 38g vegan chocolate (70%), melted
- pinch of Maldon salt
Truffle filling
- 150g vegan chocolate (70%)
- 150g silken tofu
- 25g strong coffee (1 Double Espresso)
To finish
- 4 oranges segmented
- 100g pistachios, roasted & chopped
Cooking instructions
For the base
- Mix all the ingredients for the base together in a bowl.
- Press the mix firmly into the base of a 20cm shallow flan ring.
- Set the base in the fridge for five minutes before filling with the truffle tofu mixture.
For the chocolate tofu truffle
- Gently melt the chocolate in a bowl, over hot water. Stir until completely smooth and melted.
- Blitz the tofu in a liquidiser until smooth. Add the melted chocolate, and strong coffee to the tofu in the liquidiser and continue to blend until well mixed and completely smooth.
- Pour the chocolate tofu into the tin, over the biscuit base & smooth the top.
- Chill in the fridge until firm for approximately 4 hours.
To finish
- Place a slice of the torte on a plate and serve with a few segments of orange and a sprinkling of chopped pistachios.
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