Grown-up chocolate tart with a serious lack of calories and you don’t even care

Chocolate tofu pie

I don’t know really at all if that’s true. Calorie counting was never my strong point but as chocolate tarts go this has to be relatively guilt free. Anyway, as the title says, you don’t even care. Perhaps the real star of this show is the base. The base made of crumbled speculoos. That biscuit I knew and loved but had no idea what it’s real name was. Speculoos. Yes I know it sounds like a less then pleasant gynecological instrument but rest assured, the names refers to a divine Belgian biscuit. Often found on the side of your your coffee cup in nice establishments, the humble speculoos biscuit is discreetly spicy and crunchy.

This recipe is a response to a recent post on 101cookbooks, always inspiring and always original.
These cookies replace what would be a graham cracker crust but I live in a world sadly devoid of such luxuries (perhaps Bon Marché?) but I don’t mind. I’ve never really had the opportunity to come to appreciate the graham cracker. Although it’s also a flour and this is intriguing. More perhaps to come later…These particular speculoos are made with spelt, I found them in the local health food shop.


50 gr. unsalted butter
2 cups very high quality chocolate chips, or 200gr chocolate for cooking
approx. 250gr speculoos or another good quality cookie (one packet should do it)
2 tablespoons maple syrup
200 gr silken or soft tofu
100 gr Greek yogurt
150 gr ricotta
1 egg
1 teaspoon vanilla essence


1 inch fresh lemon grass finely sliced
1 inch fresh ginger finely sliced
1 teaspoon sugar


For the base:
Start by making the base. Grease a 9 inch pan or tart case with a little butter or oil. Preheat the oven to about 180 degrees.
Crush the biscuits in a ziploc bag or give them a go in a food processor until completely crumbled. Then melt the butter. Once melted, mix the butter and the maple syrup in a bowl with the crumbled cookies. Mix well and then press the biscuit mixture into your tin. Set aside.
Using the still warm pan from melting the butter add the lemon grass, ginger and sugar and heat over a low heat until it begins to caramelize. Set aside.

For the filling:
Mix the tofu, Greek yogurt, ricotta, vanilla essence and the egg in a large bowl. if you choose to melt the chocolate do it gently in a bowl over hot water on the stove gently stirring all the time until velvety. No microwaves please! Otherwise, leave the chocolate in fine crumbled chips or flakes and add to the rest of the mixture. At this point add the caramelized ginger and lemon grass.
When the mixture is smooth and silky with no lumps except for possibly your chocolate chips, pour it evenly over the cookie base. Bake for about 20-25 minutes.
Leave to cool then chill for at least a few hours. Preferably overnight. Then eat it for breakfast.
If you didn’t melt the chocolate the pie will look swirly brown and white and you will end up with little lumps of chilled chocolate splodges where the chocolate melted into the mixture in the oven. This is heaven. Amazing.
If you melted the chocolate you pie will be dark smooth uniform which can also be classed as divine.
You choose. Personally I don’t melt it – I love to find surprise chocolate pieces to crunch on. Contrasts nicely with the texture of the smooth creamy pie…..

Tofu chocolate pie