Yesterday I Made:FLOURLESS CHOCOLATE TART for DESSERT.
Recipe from The Vegan Table By Colleen Patrick-Goudreau.
This tart is super chocolaty and nutty.
Topped with organic blueberries and raspberries.
The crust is made with a blend of pecans and walnuts and the filling with Scharffen Berger 99% Cacao Unsweetened baking chocolate.
If you are a chocolate lover, you have to give this tart a try.
Not overly sweet, almost a little bitter.
If you like your chocolate a little sweeter, you can use semi-sweet chocolate.
Just make sure it is VEGAN!
4 comments:
I love to bake with that 99% Scharffenberger! This looks amazing!
Oh that looks so decadent and delicious!
Ooo! I recently made this, too!
I used strawberries as a topper though - I just can't bear to part with raspberries (unless they're going directly into my mouth, unfettered). I love your raspberry/blueberry combo though, for sure.
Very cool.
it looks great, the berries make it look so pretty!
Post a Comment