The polenta crust surrounding this delicious vegan tart is a chewy and healthier addition replacing the traditional pie crust. The blended chocolate and raspberry ingredients add a sweet, rich flavor. A great dessert!
In a medium sized sauce pan bring the water to a boil.
Slowly sprinkle in polenta and Earth Balance, while whisking.
Add the chocolate chips and maple syrup to the mixture
and continue to whisk until it thickens and the water is absorbed.
Set aside and allow it to cool a little.
Spray a 9 inch pie or tart baking pan with baking spray.<br>
Transfer the polenta mixture to the baking dish and spread out
with a spoon, making a slight rim around the edges.
Place the polenta mix in a 375 degree oven and bake for about 45 min. to 1 hr.
Remove from oven and allow to cool. Transfer to serving plate if desired.
Using a small sieve or fine mesh strainer, mash raspberries to produce the juice/pulp, eliminating the seeds.
In a blender combine the tofu and melted chocolate and blend on high until a smooth mixture is formed. Add in the raspberry juice/pulp. Mix some more until blended. Add the maple syrup and the Tofutti "cream cheese" and continue to blend on high
until the mixture is smooth again and uniform.
Transfer mixture to the polenta crust shell and smooth from the middle out toward the edges. Garnish with a little rasperry juice and a Tbsp. of grated chocolate. Refrigerate for at least two hours before serving.