I made this decadent chocolate dessert for my beautiful wife Kristine on Valentine’s Day and I can safely say it was well received. Rich chocolate desserts are one of our favorite pastimes, and this non-dairy version of a culinary classic definitely satisfies our chocolate-loving souls. I adapted this version from a VegNews recipe and they suggest trying coconut whip instead of fresh berries as a topping, which is pretty amazing too.
What decadent desserts do you crave? Let us know in the comments below!
3/4 cup brown rice flour
2/3 cup almond meal (I ground the almonds in a food processor until very fine)
2/3 cup vegan sugar
1/2 cup cocoa powder
1/4 cup tapioca flour
1/2 cup vegan margarine
1 1/4 cups vegan creamer
1 1/2 cups semi-sweet chocolate chips
1 3-ounce dark chocolate bar, roughly chopped
2 tsp pure vanilla extract
Preheat oven to 350°
In a medium bowl whisk together flour, almond meal, sugar, cocoa, and tapioca flour. Add margarine and stir well to form a soft dough.
Press dough 1-inch deep into the bottom and sides of an ungreased, 9-inch tart pan with a removable bottom. Bake 12 to 14 minutes, or until slightly puffed. Allow to cool completely on a wire rack, then remove outer ring.
Bring creamer to a boil in a saucepan over medium heat. Remove from heat and add remaining ingredients, stirring until chocolate is melted and mixture is smooth. Cover and chill in refrigerator for 15 minutes.
Pour filling into prepared crust and chill for 1 hour or until firm.
Servings: 8 slices
Per serving: 530 calories (298 from fat), 33g total fat, 11g saturated fat, 9mg cholesterol, 184mg sodium, 57.5g total carbohydrate (5.1g dietary fiber, 36.5g sugar), 7g protein, 11% vitamin A, 0% vitamin C, 10% calcium, 13% Iron
- Good points: Dairy-free and gluten-free!