If you want an easy recipe for a rich, chocolatey dessert that literally melts in your mouth you have come to the right place! This is definitely one of my very favorite recipes and it was such a pleasure to create! It came out perfectly the first time I made it. The exact right amount of lavender, the perfect texture, just the right ratio of crust to filling – it all came together better than I ever expected on a first try. I find lavender can be tricky to work with. If you use too much, it is overbearing – if you use too little, you can’t taste it at all. In this recipe, the lavender is just as it should be – a delicious hint of the aromas of Provence. Chocolate and lavender is one of my favorite pairings. I know I will be making these tartlets again and again!
- 1/2 cup vegan graham cracker crumbs
- 1/2 cup whole wheat pastry flour
- 2 T cocoa powder
- 3 T maple syrup
- 5 T coconut oil
- 1 cup non-dairy milk
- 2 T dried lavender buds
- 12 oz vegan chocolate chips
- 1/2 t maple syrup
- 1/2 t vanilla
- 1 T coconut oil
- 8 oz firm silken tofu
Preheat oven to 350.
For the crust, combine the first five ingredients in a medium-sized bowl.
Lightly oil an 8×8” pan and press the crust down into the bottom of the pan.
Bake for 12 minutes.
Put the tofu in a food processor, or beat with hand mixer until smooth. Set aside.
Heat non-dairy milk over medium high heat until just starts to boil. Add lavender, reduce heat to low, and simmer 10 minutes.
Return “milk” to pan and over medium heat, add the chocolate chips and coconut oil and stir until all chocolate is melted and it is smooth.
Remove from heat and stir in tofu (should be about 1/2 cup), vanilla and maple syrup.
Pour over crust.
Refrigerate until firm – about an hour.
Cut into 16 or 32 squares, depending on how big you like each serving.