No Bake White Chocolate Tart

You’ll never guess the secret ingredient in this healthy Valentine’s day white chocolate tart! It is every bit as creamy and decadent and your traditional cream based tart, but almost healthy enough to eat for breakfast!

Valentine’s day is just around the corner! Meik and I are headed to Tofino (for the first time!? Can you believe it) for a little babymoon and the dates just happens to coincide with Valentine’s day! I have to admit, in trying to get everything done and set myself up for some time off with baby (not the easiest when you’re self employed) I’ve been drowning a little bit. But I’m really trying to listen to my body and slow down as we get ready for this special time.

For the first time this year (let’s be honest, in months) I’m finally ahead of the game and I’m really excited to share this recipe with you guys!

Whether you’re looking for a healthy treat for the kids’ classroom or a little something to impress your hunny, look no further.

Drumroll please… I present you with this Creamy White Chocolate Tofu Tart! Trust me on this one, don’t knock it till you try it. I was just as surprised as you probably are right now to find that tofu really works in this tart!

My brother in law was actually the one to introduce me to this idea first — someone at his firehall made a chocolate tart similar to this and without knowing what was in it, I honestly thought I was eating a rich, cream-based dessert.

Since then I have played around with a few different versions, and this white chocolate berry delight is definitely going to be a staple! It would also be delish topped with this Raspberry Chia Jam!

I would love to know what you think of this one! Let me know in the comments below and if you try it out I would love to see your version! Tag me in your creations @lindsaypleskot with #makefoodfeelgood so I can see!

I hope you enjoy!

Print

Creamy White Chocolate Tofu Tart
Makes 1 x 9 inch pie or 12 individual tarts
Crust

• 1.5 cups graham cracker crumbs 
• 1/2 cup coconut oil, melted

OR use my Gluten-Free Cheesecake Crust

Filling

• 1 x 350g package  firm tofu
• 1 tsp vanilla
• Pinch sea salt
• 2 -3 Tbsp coconut oil, melted
• 1/4 cup almond milk
• 1.5 cups white chocolate chips (can sub for milk or dark chocolate if preferred + more to taste if needed, melt before adding
• optional- dash of maple syrup but I didn’t think it needed it

Directions

1. Preheat the oven to 350F.
2. Combine crust ingredients and press down into a spring form pan or pie dish.
3. Bake for 10 -12 minutes or until golden brown. Remove and let cool for 10 minutes or so.
4. Meanwhile, combine filling ingredients in a high powered blender. Blend until smooth,  and adjust flavour as needed with vanilla, chocolate or maple syrup.
5. Once the crust has cooled, pour the filling in and place in the fridge or freezer to set (4 hours or overnight in the fridge. 1-2 hours in the freezer)
6. Top with fresh berries or fruit, toasted nuts, or edible flowers.

Enjoy!

xo Lindsay

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