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
Continue After Advertisement
Ingredients
- Hazelnut Crust
-
70 grams
Hazelnut Flour
-
75 grams
Almond Flour
-
2 tablespoons
Coconut Oil
-
2 tablespoons
Maple Syrup
-
Pinch
coarse sea salt
- Filling
-
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
Directions
-
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.
See what other Food52ers are saying.