2cupsnondairy semisweet chocolate chipsplus more for garnish
12ouncessilken tofuextra firm
Fresh berries for garnishoptional
Preheat the oven to 350 degrees. Spray a 9" tart or pie pan with cooking spray.
In a medium sized bowl, combine flour, baking powder, sugar, and cocoa powder.
In a small bowl, thoroughly whisk together the oil, maple syrup, nondairy milk, vanilla, and salt. Pour the wet ingredients into the dry, mixing just until the dry ingredients are thoroughly moistened. Pour the batter into the prepared tart pan and spread evenly with a spatula or your fingers to cover the bottom of the pan. It will be a thin layer. Bake for about 10 minutes, or until a toothpick inserted into the crust comes out clean. Allow to cool while you prepare the filling.
In a small bowl, combine the kuzu root starch with 2 tablespoons water. Stir till dissolved. Add enough water to the mixture to equal 1 cup. Pour the water mixture into a small saucepan and add the cocoa powder. Heat until the liquid reaches a boil, then lower the heat and gently simmer for 5 minutes. At this point, turn off the heat and add 2 cups of chocolate chips. Let them sit for a few minutes in the hot liquid, then stir them with a spoon to thoroughly blend.
Meanwhile, in a food processor or blender, combine the tofu, vanilla, and salt and process until smooth. Pour the melted chocolate mixture into the food processor and process until everything is thoroughly combined. Pour the mixture into the tart pan to cover the brownie crust. The chocolate mixture should completely fill the pan.
Let the filling set for a few minutes, then sprinkle the remaining chocolate chips over the top of tart to garnish. Place in the refrigerator for 45 minutes, or until completely set and cool.