Chocolate, chocolate and more chocolate...oh, and if that’s not enough to tempt you with this special occasion dessert, we added coconut and pecans for some (ha-ha) richness. This decadently yummy treat is one of life’s great pleasures.
Makes 8-10 servings
1 1/2 cups sprouted whole wheat flour or whole wheat pastry flour
6 tablespoons unsweetened cocoa powder
1/4 cup coconut sugar granules
pinch sea salt
1/3 cup avocado oil
2 cups organic almond,rice or soy milk, unsweetened
1 teaspoon pure vanilla extract
scant pinch cinnamon
pinch sea salt
1-2 tablespoons kuzu or arrowroot, dissolved in small amount cold water
1 1/2 cups non-dairy, dark chocolate chips, plus some extra for garnish
3/4 cup unsweetened, shredded coconut
1 1/2 cups pecan halves, lightly toasted
Preheat the oven to 350o and lightly oil an 11-inch tart pan, with a removable bottom.
Prepare the crust by whisking together flour, cocoa powder, sweetener and salt. Cut in oil, with a fork, to create the texture of wet sand. Slowly add milk, while mixing, just until mixture gathers into a ball of dough. Knead 2-3 times just to gather dough. Roll out between two sheets of parchment to create a round that is about an inch larger than the pan. Fit dough into prepared tart pan, pressing into crevices, without stretching and pierce in several places with a fork. Trim excess crust flush with the top of the rim. Bake until firm to the touch, 12-15 minutes. Set aside to cool.
Prepare the filling by combining milk, amasake, rice syrup, vanilla, cinnamon and salt in a saucepan over low heat. Heat through. Stir in dissolved kuzu/arrowroot, stirring until mixture thickens, about 3 minutes. Stir in chocolate chips and whisk briskly until they melt and the mixture becomes silky smooth. Remove from heat and fold in coconut.
Remove cooled pie shell from pan and place on a serving platter. Spoon filling evenly into pie shell and smooth with a spoon. Arrange a ring of chocolate chips around the rim and pecan pieces over the filling in a decorative pattern. Chill tart for about an hour before serving.
Cook’s Tip: Amasake is a fermented rice milk used in desserts. If you can’t find it, just increase the amount of almond or soymilk you are using and the result will be just delicious.