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
Ingredients
- Hazelnut Crust
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70 grams
Hazelnut Flour
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75 grams
Almond Flour
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2 tablespoons
Coconut Oil
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2 tablespoons
Maple Syrup
-
Pinch
coarse sea salt
- Filling
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1.5 cups
medjool dates, soaked 4 hours or overnight and drained
-
1/4 cup
cashews
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1/4 cup
warm water
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1/2
seeds fresh vanilla bean
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80 grams
70% or darker dark chocolate, melted
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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
Directions
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In a Cuisinart or blender, combine hazelnut flour, almond flour, coconut oil, maple syrup, and sea salt. Blend to combine.
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Remove dough from your blender and form into a ball.
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Press evenly into a tart pan (mine is irregular at 8 inches wide, but you could use two 4.5 inch wide tart pans).
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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).
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Spoon out filling evenly over your raw crust.
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Top with blueberries, in no particular arrangement.
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Combine 30 grams chocolate with coconut oil or ghee, stirring to thoroughly combine.
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Using a small spoonful at a time, drizzle melted chocolate over your berry topping (I used two spoonfuls).
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Sprinkle coarse salt over. Serve chilled.
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