6 baked tart-sized pie shells
⅓ cup soft Mori-Nu Silken organic tofu
¼ cup carob powder
¼ cup honey
½ tsp stevia powder (or rounded tablespoon of sweetener of choice)
¼ cup dates
1 tsp vanilla extract
¼ tsp salt
½ cup organic vanilla soymilk
Prepare half recipe of Flaky Pie Crust (see below).
Spray muffin tin well with oil.
Roll out and cut six circles that will come up halfway on the bottom of a muffin tin. Form six tart shells. Bake for about 15 minutes.
Filling: Whiz all ingredients in blender until smooth, then spoon into baked tart shells. Top with a dollop of Coconut Whipped Cream.(See recipe below).
Flaky Pie Crust
1⅛ cups whole wheat pastry flour
⅓ cup oat flour
¼ tsp salt
¼ cup light olive oil
½ cup cold water
1 teaspoon lemon juice
In medium bowl, mix whole wheat pastry flour, oat flour, salt.
Add ¼ cup light olive oil, ½ cup cold water, and 1 tsp lemon juice. Stir until mixed well.
With your hands, press dough into a small ball. Place ball between two sheets of waxed paper.
Dampen your work surface to prevent dough from slipping, and roll it out. Bake at 350° F for 20 minutes (15 minutes for tarts).
Coconut Whipped Topping
1 can (13.5 oz.) of coconut milk
½-package (12.3 oz. package) of extra firm organic tofu (silken works best)
2½ tablespoons turbinado sugar (or sweetener of choice)
1 teaspoon vanilla extract
a dash of salt
2 teaspoon Instant Clear Jel
Blend until smooth: coconut milk , extra firm tofu, turbinado sugar, vanilla extract, a dash of salt.
While blending, sprinkle in 2 tsp Instant Clear Jel.
Chill to thicken.
Stir briefly before serving.
This recipe is from Wildwood’s The Journal of Health and Healing. For more delicious recipes from Barbara Watson, visit totalvegetarian.com.