Aren’t these cute?
I call this creation “Chocolate-Almond Tartlets with a raspberry drizzle”. They have a graham cracker crust, a creamy, dreamy filling, and, oh yeah, they’re CHOCK-A-BLOCK FULL OF TOFU.
Occasionally, I will eat something that contains tofu at a family dinner extravaganza. When this happens, certain family members have a tendency to look at me like I’m asking them to move to my nature commune, take macrame classes, and join my Peter, Paul, and Mary cover band. In an effort to improve tofu’s reputation around here, I made these charming little desserts for our most recent dinner together, and made some intentional misrepresentations about the main ingredient. (Actually, there were no affirmative misrepresentations. More like omissions.) Everybody ate their serving with a smile (except Baby Neph, who chose to just smear some on his face), and nobody suspected I was poisoning them with “health food”. SO THERE. Tofu and I demand more respect from here on out.
The crust is easy as can be–just put your graham crackers into a Ziploc bag and smash ’em with a rolling pin. (Alternatively, use a food processor. More efficient, but not as much fun.) Then mix with the other ingredients until the crumbs are all moistened, press into the tartlet pans, and send them on a short visit to the oven.
The filling comes together in a snap as well, with just a few ingredients and a little help from a food processor. The raspberry drizzle was an afterthought, but I would highly recommend it. The tartness of the berries tastes great with the sweet filling, and (more importantly, in my opinion) it looks gorgeous.
Note: I have six tartlet pans, so that’s how many I made. Unless you fill the shells to overflowing, you will have a little bit of leftover chocolate filling. I trust that you will find something to do with it–you’re all smart people. Have a faaaaaaantastic week!
Chocolate-Almond Tartlets (makes 6 4-inch tartlets)
Graham cracker crust:
- 1.75 c. graham cracker crumbs (I got this much from 11 crushed graham crackers)
- 1 tbsp sugar
- 4 tbsp melted margarine or butter
- 1 12-oz package of firm silken tofu, drained of any excess water in the package
- 1 1/2 tbsp almond butter
- 2/3 c. chocolate chips
- 1/2 tsp vanilla extract
Optional raspberry drizzle:
- 1/2 c. raspberries, pureed and strained to remove the seeds
- 1/2 tsp sugar
To make the crust, combine the graham cracker crumbs, sugar, and melted margarine or butter until the crumbs are all moistened. Press the mixture into 6 tartlet pans. (I find it helpful to use the bottom of a small juice glass or measuring cup to make neat edges.) Bake the crusts at 350 for 8-10 minutes. Let them cool, and then carefully remove from the pans. For the filling, melt the chocolate chips and almond butter, either in the microwave or over a double-boiler. (I prefer the double boiler because I have ruined chocolate in the microwave before, and ruining chocolate is always a devastating experience for me.) Combine the melted chocolate and almond butter with the silken tofu and the vanilla extract in a food processor until completely pureed and uniform in color.
Chill the filling for at least 2 hours, and assemble the tartlets just before serving. Fill each graham cracker crust, and, if you like, garnish with a drizzle of pureed raspberries, whole raspberries, chocolate chips, or sliced almonds.