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Step 1: Gather the Ingredients

For the crust:

  • 1 1/3 cups organic flour
  • 2 tbsp organic sugar
  • 1/4 tsp salt
  • 8 tbsp Earth Balance (or your favorite butter substitute)
  • 1 1/2 tbsp ice water

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For the filling/pudding:

  • 19 ounces organic tofu
  • 8 ounces semisweet chocolate or cacao powder
  • 3/4 cup organic sugar or 4 tbsp agave
  • 2 tbsp organic coconut milk
  • 1/4 tsp salt

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Step 2: Mix the Dry Ingredients for the Crust

Add the flour, sugar and salt to a food processor and pulse a couple of times.

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Step 3: Add the Wet Ingredients for the Crust

Add 1/2 of the Earth Balance and pulse 4 times. Then, add the rest of the Earth Balance and pulse again. Then, add the ice water and pulse several more times.

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Step 4: Knead and Refrigerate

Remove the dough from the food processor and knead a few times. Then, shape into a disc and refrigerate for 1 hour.

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Step 5: Roll and Cut the Dough

Remove the dough from the refrigerator, and roll out to 1/8 inch thickness. Cut the dough into circles using a glass – I used a glass with a 5″ diameter to fit my muffin tins.

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Step 6: Refrigerate Again

Place each of the dough circles into the muffin tin sections and refrigerate again for 30 minutes.

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Step 7: Make the Filling/Pudding

While the crusts are baking, combine all of the filling/pudding ingredients into a blender and blend until well combined.

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Step 8: Cook the Crusts

Bake the crusts at 375 degrees F for 15 minutes or until the crusts are golden brown.

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Step 9: Prepare the Fruit

While the crusts cool, wash and cut your fruit. I used what we already had on hand, however you can use any combination of fresh fruit your children adore.

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Step 10: Put it All Together and Enjoy!

Scoop a couple of teaspoons of pudding into each cup. Then, add a scoop of fresh fruit to the top. These are a fun after dinner snack for the kiddos, they are the perfect size for small hands and mouths. Enjoy!

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Organic Vegan Fruit Tortes Recipe

For the crust:

  • 1 1/3 cups organic flour
  • 2 tbsp organic sugar
  • 1/4 tsp salt
  • 8 tbsp Earth Balance (or your favorite butter substitute)
  • 1 1/2 tbsp ice water

For the pudding/filling:

  • 19 ounces organic tofu
  • 8 ounces semisweet chocolate or cacao powder
  • 3/4 cup organic sugar or 4 tbsp agave
  • 2 tbsp organic coconut milk
  • 1/4 tsp salt

Add the flour, sugar and salt to a food processor and pulse a couple of times. Add 1/2 of the Earth Balance and pulse 4 times. Then, add the rest of the Earth Balance and pulse again. Then, add the ice water and pulse several more times. Remove the dough from the food processor and knead a few times. Then, shape into a disc and refrigerate for 1 hour. Remove the dough from the refrigerator, and roll out to 1/8 inch thickness. Cut the dough into circles using a glass – I used a glass with a 5″ diameter to fit my muffin tins. Place each of the dough circles into the muffin tin sections and refrigerate again for 30 minutes. While the crusts are baking, combine all of the filling/pudding ingredients into a blender and blend until well combined. Bake the crusts at 375 degrees F for 15 minutes or until the crusts are golden brown. While the crusts cool, wash and cut your fruit. I used what we already had on hand, however you can use any combination of fresh fruit your children adore. Scoop a couple of teaspoons of filling/pudding into each cup. Then, add a scoop of fresh fruit to the top.

Yield: 12