to make the brownie layer:
Over the stove top, on low heat, stir together
4 ounces semi-sweet chocolate
3/4 cup sugar
1/4 cup canola oil
1 cup okara
1 tsp. vanilla
until the chocolate has melted and the mixture is smooth.
In a separate bowl, mix together
3/4 cup whole-wheat pastry flour
1/4 cup cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
Add the chocolate mixture to the dry mixture and stir until well combined.
Mist a 9-inch spring-form pan with
vegetable spray
and pour the batter inside. Spread evenly and cook at 375 degrees Fahrenheit for 19-21 minutes, until a toothpick inserted into the center comes out clean.
Allow brownie layer to cool while you work on the next steps.
to make the custardy layer:
In a saucepan, whisk together
1 cup hazelnut milk
1 1/4 tsp. agar powder (not flakes)
2 Tablespoons cocoa powder
Place saucepan on stove top and stir over medium heat until the mixture starts to boil. Lower heat and simmer for about 5 to 10 minutes, stirring frequently, until the mixture starts to thicken.
In a small bowl or measuring cup, make a slurry of
1/4 cup hazelnut milk
1 tsp. arrowroot powder
Whisk together until smooth.
Add the slurry to the hazelnut milk mixture over the stove top, and stir into the mixture. Keep stirring until the mixture thickens and bubbles.
Then add
3 1/2 ounces (about 1/2 cup) chocolate chips
and stir until the chocolate has melted and the mixture is smooth. Remove from heat.
In a food processor or a large, powerful blender, puree
12.3 ounces silken tofu
2 Tablespoons canola oil
1 Tablespoon barley malt syrup
1/2 cup maple syrup
1/4 tsp. salt
2 tsp. vanilla
until all tofu has been liquefied.
Add the contents of the saucepan to the food processor or blender, and puree contents until totally combined. You will probably have to scrape down the sides with a spatula a few times.
When it's all mixed, pour the contents of the food processor or blender into the spring-form pan, over the brownie layer.
Optional topping:
Chop up
1/4 cup chocolate chips
and sprinkle over the top of the tart.
Place the pan into the refrigerator to set. Allow it to chill for at least an hour. When ready to serve, run a sharp knife around the edges of the spring-form pan before releasing the cuff.
Verdict: The reason I used hazelnut milk is because I love the way it tastes with chocolate. However, the hazelnut flavor really wasn't discernible here, leading me to believe you could use any plant-based milk and achieve similar results. Almond might be a good choice as well!
But all in all, delicious.
