Chocolate Blueberry Torte

An indulgent tasting, quick and easy to prepare dessert, which is also gluten, wheat, dairy and egg free.

Makes: 9 servings
Preparation Time: 15 minutes plus 2 hours chilling time
Cooking Time: 15 – 20 minutes
Oven Temperature: 180ïC/160ïC Fan/350ïF/Gas Mark 4

Ingredients
110g Trufree digestive biscuits
50g hazelnuts, finely chopped in a food processor
50g dairy free spread, melted
Filling
200g dark chocolate (at least 70 % cocoa solids)
150g tofu, drained
125ml soya cream (alpro label)
75g caster sugar
Topping
75g fresh blueberries

Method
Prepare base. Crush Digestives by placing in a sturdy bag and bashing with a rolling pin or whiz with the metal blade in a food processor. Combine with the chopped hazelnuts and melted dairy free spread.
Line a 20cm/8” shallow square tin with foil or use a loose based round flan tin. Spoon crumb mixture evenly to cover the tin base. Flatten with the back of the spoon and cook for 15 – 20 minutes until the hazelnuts are just beginning to toast. Allow to cool for 15 minutes.

Prepare the filling. Melt the chocolate in a bowl resting over a saucepan of simmering water. Meanwhile place remaining filling ingredients in a food processor and whiz to a smooth paste. Pour in melted chocolate and whiz to combine to a dark, rich, creamy consistency. Spoon over biscuit base and top with the blueberries slightly pressing them into the chocolate filling. Chill until set.

Remove torte from the tin and serve in squares or thin slices.

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