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My amazing husband surprised me with this for my birthday!! I wouldn’t have guessed it had coconut milk in the filling. Rich and yummy. He modified it slightly from this recipe.
- 1 1/2 cups flour, half white & half whole wheat pastry
- 1/2 cup brown sugar
- 1/3 cup raw cashews, ground
- 1/8 tsp salt
- 6 Tbsp Earth Balance or other vegan margarine of your choice (if you want a coconut flavor, try coconut oil!)
- 1 Tbsp lemon juice
- 1 can coconut milk
- 16 oz dark chocolate (dairy free) – either chocolate chips or other chocolate chopped up
- 1/2 tsp vanilla
Preheat oven to 350. Lightly grease a 9×9 glass baking pan. Combine flour, sugar, ground cashews, and salt in a food processor. Add Earth Balance and pulse until well combined. Add lemon juice and pulse until combined. It’s ok if it’s clumpy. Press the crust mixture into the pan, on the bottom (and up the sides if you want), pushing it down with a spatula or rolling with a straight sided glass. Bake for 18 – 20 minutes or until golden. Cool on a wire rack.
In a pot over medium heat, heat the coconut milk until boiling. Turn the heat off and add the chocolate. Let sit for 5 minutes without stirring. Add the vanilla and stir continuously for a minute or two until smooth. Pour the chocolate over the crust and put in the refrigerator or freezer, if you are in a rush, (uncovered) to cool completely. Cover once completely cool (about 3 hours in a fridge). Serve cold.
The crust doesn’t cut super easily, so cut squares and place on a serving plate. (Rather than having people cut their own squares.) It’s also easier to eat with your hands and bit into than with a fork!