Cooking instructions

For the base

1. Mix all the ingredients for the base together in a bowl.
2. Press the mix firmly into the base of a 20cm shallow flan ring.
3. Set the base in the fridge for five minutes before filling with the truffle tofu mixture.

For the chocolate tofu truffle

1. Gently melt the chocolate in a bowl, over hot water. Stir until completely smooth and melted.
2. Blitz the tofu in a liquidiser until smooth. Add the melted chocolate, and strong coffee to the tofu in the liquidiser and continue to blend until well mixed and completely smooth.
3. Pour the chocolate tofu into the tin, over the biscuit base & smooth the top.
4. Chill in the fridge until firm for approximately 4 hours.

To finish

1. Place a slice of the torte on a plate and serve with a few segments of orange and a sprinkling of chopped pistachios.

Browse all our vegan recipes here