Chocolate mud parfait

Tam West

I’ve got Kate from Vegan Cuisine to thank for this one. We’ve done it a number of times at our cooking workshops and I keep tweaking it into slightly different versions. The base is nuts and dates withan x-factor from orange zest, plus a bit of cocoa and a pinch of salt. Everyone freaks out about the filling and can’t believe it has tofu in it.

I made this dessert for the Kopruch family as part of my House Call series- you can read more about it here.

For the brownie crust

1 ½ cups	Almonds, 250g (Main)
⅓ cup	Cocoa powder, 40g, unsweetened (Main)
¼ tsp	Salt
1	Orange, zest only
1 cup	Chopped dates, 200g, heaped (Main)

For the tofu chocolate mousse

250 g	Dark chocolate, dairy-free, 50% or 62% is ideal (Main)
1 packet	Silken tofu, drained, I use Morinaga firm style (Main)
½ cup	Coconut cream, I use Kara (Main)
1 tsp	Vanilla essence, or paste
¼ tsp	Salt

For the toppings

500 g	Frozen raspberries, slightly thawed to soften (Main)
2 Tbsp	Maple syrup, or 3 Tbsp coconut sugar
1 pottle	Coconut yoghurt (Main)

Directions

1. To make the base, start by blitzing the first four ingredients in a food processor until crumbly. Warm the dates for 30 seconds in a microwave to soften, then cut into pieces to make them easier to break up and find any lurking stones. Add to food processor and pulse until mixture clumps together. If it's too dry you can add a couple of spoons of juice from the orange you peeled to help it clump up. Press evenly to line your chosen tart tins or glasses, about 8-10mm thick, and pop in fridge to chill and firm up.
2. For the filling, melt the chocolate in a bowl resting above a pot of simmering water. Be careful not to let any drips of water get in — they can make the chocolate seize. If this happens you'll need to add more boiling water until it becomes liquid again.
3. Put the silken tofu, coconut cream, vanilla and salt into a blender and blend until super-smooth. Add the melted chocolate and blend until fully combined.
4. Pour or spoon the filing on to your prepared base(s) and pop in fridge to chill until set (allow an hour).
5. For the topping, remove raspberries from freezer about 30 minutes before serving (or take chill off them in microwave) so they soften. Mash in a bowl with maple syrup until lightly combined and spoonable.
6. Serve desserts with a generous spoon of raspberry mix and a dollop of coconut yoghurt or thick coconut cream.