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!