CHOCOLATE TART

BASE

2 cup of almond flour

1 cup of almond or cashew butter

1/2 cup of honey

tsp of vanilla extract

tsp of cinnamon

Mix all ingredients in a bowl. Press into an oiled circular baking tin roughly 20cm wide.

Bake on 170 for 10 minutes. Leave to cool.

FILLING

300g silken tofu (drained) 

200g melted dairy-free dark chocolate 

1/2 cup of the solids from a can of coconut cream

1/4 cup honey

1 punnet of blueberries

Add all ingredients except the blueberries to a blender. Pour mixture into the base. Add blueberries to garnish. Refrigerate for at least 4 hours before serving.