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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
- 70 grams Hazelnut Flour
- 75 grams Almond Flour
- 2 tablespoons Coconut Oil
- 2 tablespoons Maple Syrup
- pinches coarse sea salt
- 1.5 cups medjool dates, soaked 4 hours or overnight and drained
- 1/4 cup cashews
- 1/4 cup warm water
- 1/2 seeds fresh vanilla bean
- 80 grams 70% or darker dark chocolate, melted
- 1 cup fresh blueberries
- 30 grams dark chocolate, melted (to drizzle over)
- 1/2 teaspoon coconut oil or ghee
- 1/2 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