eat your heart out ..

I cannot take credit for this creation whatsoever.

"CM" is Chris, my vegan step-brother.  This is his dessert.  He brought it to our parents house this Christmas and it was so yummy, and guilt free!  I can't help but share the recipe.

With Valentines Day approaching I've been thinking about the typical sweets that go along with the day o'love.  Chocolates, or the little hearts with the sweet messages ... well, they are NOT Leeg approved.

BUT, this is!

Flourless Chocolate Tart

1 cup raw pecans
1 cup raw walnuts
3/4 cup granulated sugar
4 TB butter (Vegans like Earth Balance)
16 oz nondairy semisweet or dark chocolate chips or bar
2 cups milk (I'm sure regular milk would work, but if using nondairy I
would probably use Almond, hazelnut, or hemp)
2 TB kudzu or cornstarch
1/4 cup water
Sifted confectioner's sugar

Directions:
Preheat oven to 375

Pulverize nuts and sugar in food processor.  Add butter until a thick
batter forms.  Press into a 9 or 10 inch tart pan.  Bake for 10
minutes until the crust turns golden brown.

Meanwhile melt chocolate in a double boiler or microwave.

In a saucepan, heat milk over medium heat.  It should be scalding hot
but not boiling.  While milk is heating, combine kudzu or cornstarch
with the water in a bowl or measuring cup until completely dissolved.

Add melted chocolate to milk and whisk thoroughly to combine (I
recommend whisking most of the way through putting the chocolate in
and then scrapping the last bit into the pot).  Whisk in thickener and
stir well.  Lower heat and simmer for 10 minutes, stirring occasionally.

The chocolate mixture will thicken slowly.  Pour over baked crust and
allow to chill two hours or overnight.

Dust with sugar before serving.  You can cut out a paper stencil and
lay that over the cake while dusting.

Enjoy!

-CM



I send many thanks to CM for sharing.xoT