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Ingredients
  • subheading: For the crust:
  • ½ cup vegan butter
  • ¼ cup white granulated sugar
  • 1 ½ cups all-purpose flour
  • ¼ cup dutch-processed cocoa powder
  • ¼ tsp salt
  • subheading: For the filling:
  • 200g (7 oz) dark chocolate, chopped (make sure there's no dairy to keep it vegan)
  • ⅓ cup coffee liqueur (I used Kahlua)
  • 1 block silken tofu, drained and at room temperature (300g)
  • 2 tsp maple syrup
  • 1 tsp vanilla extract
  • subheading: For the coconut whipped cream:
  • 1 can Thai Kitchen full fat coconut milk, refrigerated overnight (do not shake)
  • ¼ cup icing sugar
  • Optional: 1 tbsp tapioca starch
  • Optional: Fresh raspberries
Steps
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