Chocolate Lover's Tart

Adapted from Clean Food by Terry Walters

Here is a wonderful dessert without eggs, sugar, butter or white flour - and it tastes great! This vegan chocolate pie is made with silken tofu, which should be fermented or sprouted and non-GMO. We all need something special once in a while, and this is a perfect Thanksgiving or Christmas treat. So, go ahead and celebrate without guilt! Guilt will harm your body more than the occasional decadent treat. This pie is also super easy to make.

12.5 ounces fermented or sprouted silken tofu (silken is a must)

1/2 cup nut butter, such as cashew, hazelnut, almond or peanut

1/4 cup maple syrup

1 tsp. vanilla extract

1/8 tsp. sea salt

1 cup quality dark chocolate chips (dairy-free for a vegan pie or grain sweetened for a sugar-cane free pie)

1 100g fair trade or organic dark chocolate bar for shaving

Melt the chocolate chips and nut butter over low heat on the stove. I find the oil in the nut butter helps melt the chocolate without burning it, but if you want the nut butter to remain raw, put it in the blender instead.

Whip the tofu, maple syrup, vanilla and salt in a blender or food processor. Add the melted chocolate and nut butter and blend until combined. Pour into the cooked pie crust of your choice - whole wheat or a rice flour/nut shell. Refrigerate for at least 30 minutes.

Shave the chocolate bar with a vegetable peeler and top the set pie with the curls. It is that easy!