1 cup ground almonds
1/2 cup vegan butter substitute, slightly softened but not at room temperature
1/2 cup soy cream cheese
1 tablespoon granulated sugar
2/3 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips
1/4 cup granulated sugar
1 tablespoon vegan butter substitute
1 container (8 ounces) tofu cream cheese
1 cup soymilk
1/4 cup cornstarch
1 teaspoon vanilla
2 tablespoons slivered, lightly toasted or raw almonds
Preheat oven to 325 degrees F. Oil a 9-inch tart pan with a removable bottom. If you don’t have one you can use a 9×9 square pan. Beat the vegan butter substitute, cream cheese and sugar using an electric mixer, until creamy. Add the flour and ground almonds and knead with your hands until just combined, but not mushy. Do not overwork the dough. Cover the dough with plastic wrap and refrigerate it for at least a half an hour, and up to two days. Press into pan and up sides. Bake 25 minutes then let cool.
To make the filling, melt the chocolate, sugar and vegan butter in a double boiler over gently simmering water or in a glass or ceramic bowl in the microwave. Add the mixture to a blender or food processor. Add the cream cheese, soymilk, cornstarch and vanilla and process until smooth and creamy, scraping down the sides as needed. Pour into the crust. Sprinkle the almonds over the filling and press down slightly so they stick. Bake 25-30 minutes until the edges are set but there is still movement in the center of the filling. Let cool then refrigerate several hours or overnight before serving.