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Author Notes: Coarse sea salt, dark chocolate, sweet blueberries, plus a chocolate date filling and a hazelnut crust. The best part? No oven required. This is the sort of recipe I like to throw together to top off a dinner party for a small group of friends -- it's a bit fancier than the sort of pie you pull out at a potluck (unless you have a bunch of raw vegan friends you want to worship you); so it's best made for a special evening. And it makes an excellent leftover breakfast with a cup of coffee. You can find the original recipe up on my blog Will Frolic for Food. —RENEE
grams Hazelnut Flour
grams Almond Flour
tablespoons Coconut Oil
tablespoons Maple Syrup
pinches coarse sea salt
cups medjool dates, soaked 4 hours or overnight and drained
cup warm water
seeds fresh vanilla bean
grams 70% or darker dark chocolate, melted
cup fresh blueberries
grams dark chocolate, melted (to drizzle over)
teaspoon coconut oil or ghee
teaspoon coarse sea salt
- In a Cuisinart or blender, combine hazelnut flour, almond flour, coconut oil, maple syrup, and sea salt. Blend to combine.
- Remove dough from your blender and form into a ball.
- Press evenly into a tart pan (mine is irregular at 8 inches wide, but you could use two 4.5 inch wide tart pans).
- In a blender, combine drained dates, cashews, warm water, vanilla bean, and 80 grams melted chocolate and blend until creamy in consistency (it took me about 1 minute, total, stopping to scrape down the sides every 15 seconds or so).
- Spoon out filling evenly over your raw crust.
- Top with blueberries, in no particular arrangement.
- Combine 30 grams chocolate with coconut oil or ghee, stirring to thoroughly combine.
- Using a small spoonful at a time, drizzle melted chocolate over your berry topping (I used two spoonfuls).
- Sprinkle coarse salt over. Serve chilled.
- This recipe was entered in the contest for Your Best Berry Recipe