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DIRECTIONS - BROWNIE LAYER
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1. Preheat the oven to 350 degrees. Oil a 9-inch tart pan.
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2. In a medium bowl, combine the flours, baking powder, Sucanat, and cocoa powder.
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3. In a small bowl, thoroughly whisk the oil, maple syrup, soymilk, vanilla, and salt to combine. Pour the wet ingredients into the dry, whisking just until the dry ingredients are thoroughly moistened. Pour the batter into the prepared tart pan and spread evenly with a metal spatula to cover the bottom of the pan. (Using a piece of plastic wrap over your hands to press in a tart crust makes the job really easy.) It will be a thin layer. Bake for about 10 minutes or until a toothpick inserted in the cake comes out clean.
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DIRECTIONS - PUDDING LAYER
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1. In a food processor, add the tofu, Sucanat, vanilla, and salt and process until smooth.
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2. In a small saucepan, combine the water with the agar flakes and cocoa powder. Heat until the liquid reaches a boil, then lower the heat and gently simmer for 10 to 15 minutes, or until the agar is completely dissolved.
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3. Turn off the heat and add the whole chocolate chips. Let sit for a few minutes in the hot liquid, then whisk thoroughly to blend.
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4. Pour the 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.
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5. Let the filling set for a few minutes, then sprinkle the chopped chocolate chips around the edges to line the pan. Place in the refrigerator for 45 minutes or until completely set and cool. Unmold and serve with raspberry sauce.
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DIRECTIONS - RASPBERRY SAUCE
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In a blender, combine the raspberries and Sucanat. Then blend to a smooth sauce. Will store in an airtight container in the refrigerator for up to 1 week.
