This silky, wholesome dessert will satisfy your sweet tooth without the sugar crash afterwards. It’s so rich and decadent even a small piece will do. Best of all its super easy and quick to make.
Total time to prep: 35 mins with 2-24 hours of chill time.
Food processor or blender for crushing nuts.
Double boiler for melting chocolate
9 Inch Spring-form pan
1 pound vegan chocolate chips (Whole Foods Brand works best)
1 Cup nondairy milk (Almond or Soy)
Rawberries or other fruit for topping
1 Cup Walnuts
1 Cup Pecans
½ Cup Earth Balance
½ Cup coconut sugar.
Preheat oven to 375. Place the nuts in the food processor until crushed. Then add in Earth Balance and sugar and process until you get a sticky delicious mixture. Remove from blender and press into springform pan. Bake at 375 for 12 minutes or until fragrant. Set aside to cool.
Melt chocolate over medium heat in double boiler, stirring constantly. Once the chocolate is all melted then add the non-dairy milk and stir until completely mixed. Next pour the mixture into the filling into the cooled crust. Set aside to cool 2- 24 hours. For best consistency allow to chill overnight in the fridge.
Next day remove the springform, add berries and any other toppings and enjoy!