FLOURLESS CHOCOLATE TART **UPDATED**

As I mentioned in my original post, this tart was a little bit bitter and not really sweet at all.

So, I thought and thought about how to sweetened it up and then it finally clicked: RASPBERRY SAUCE.

Sometimes I make a simple blueberry sauce for our morning pancakes.

A simple sauce made up of frozen blueberries, water, and cornstarch to thicken it up a little.

As I was searching the web for a raspberry sauce, I realized that I could use the same technique as the blueberry sauce with just a few changes.

So here goes my nonrecipe recipe:

RASPBERRY SAUCE

-1 bag frozen organic raspberries

-1/4 cup filtered water

-2 teaspoons sugar

-2 teaspoons cornstarch

-1/4 cup filtered water

In a small heavy bottomed saucepan on medium heat, add the frozen raspberries and 1/4 cup water.

Cook until raspberries have broken down and are heated thru, stirring often.

Remove from heat and strain using a fine sieve.

(I save the seeds and use them in smoothies.)

Add the liquid back to the saucepan.

Add sugar, stir and cook on low-medium heat.

In a small bowl, mix the cornstarch and water with a small whisk until mixed.

Add to raspberries and stir until completely mixed.

Let cook until the sauce thickens slightly, stirring often.

Remove from heat.

Adjust sweetness to taste.

*Since I needed it to be sweet, I had to add another teaspoon of sugar.*

Let cool completely before adding it to chocolate tart.

FLOURLESS CHOCOLATE TART

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!

CHOCOLATE CHILI

Today I Made:

CHOCOLATE CHILI for DINNER.

Black beans, garbanzo beans, navy beans, tomatoes, carrots, onions, chipotle chili, dark chocolate and topped with green onion , finely diced jalapeno, FYH sour cream, and avocado.

I found this recipe online, but I don't remember the source.

The thing I liked about this chili, was how rich and thick it turned out.

Not watery at all!

It almost tastes like it was slow cooked for hours and hours.

I'll email this recipe to anyone who wants it.

CHOCOLATE CAKE WITH COFFEE GANACHE

Yesterday I Made:

CHOCOLATE CAKE WITH COFFEE GANACHE for DESSERT.

Recipe from my new FAVORITE vegan cookbook, THE VEGAN TABLE by Colleen Patrick-Goudreau.

The perfect coffee flavored chocolate cake with a slight tangy apricot preserve glaze underneath the chocolate coffee ganache.

It turned out so moist even though I used all whole wheat flour instead of all purpose flour.

This book was just released last week and I just had to have it.

It's not available at any store yet, but you can order it thru Amazon or Barnes and Noble.com.

This is Colleen's second book and I just think that it is THE best ever!

All the recipes sound and look great.

I will definitely be planning next week's menu straight from this book.

FRESH BANANA CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Today I Made:

FRESH BANANA CAKE WITH CHOCOLATE CREAM CHEESE FROSTING for DESSERT.

Recipe from the March issue of VEGETARIAN TIMES.

2 layers of banana cake, chocolate frosting and thin slices of fresh banana.

This is another recipe my husband asked me to make in the past, but I always thought it looked a little boring.

Last night, he mentioned it again.

And he even threatened to make it himself.

So SURPRISE!!!

Can't wait for him to get home.

PASTA DELLA CALIFORNIA AND TOFU CHOCOLATE MOUSSE

Today I Made:

PASTA DELLA CALIFORNIA for DINNER.

Recipe from VEGANOMICON.

Whole wheat linguine, arugula, broccoli, lemon juice and zest, red chili pepper flakes, and avocado.

This was actually my second time making this recipe.

The first time, I used broccolini and spinach instead of broccoli and arugula, which I think makes a better dish.

The arugula was way too bitter for me.

And the broccoli doesn't add anything to the recipe.

The avocado was our favorite part.

It seems a little odd at first to eat warm avocado, but it actually does work.

So creamy and delicious.

Today I Made:

TOFU CHOCOLATE MOUSSE for DESSERT.

Recipe from marthastewart.com.

Chocolate chips, silken tofu, soy milk, and cacao nibs.

This is has got to be one of THE best desserts ever!

And not just because it's a chocolate dessert.

But because it's SO SIMPLE to make.

All you do is melt the chocolate chips in the microwave.

Add the tofu, warm soy milk, and chocolate chips into a food processor.

Process until smooth and pour into individual ramekins and refrigerate for a few hours.

Top with cacao nids or shaved chocolate.

I highly recommend making this dessert.

You will not be disappointed.

CHOCOLATE CHIP BANANA BREAD

Today I Made:

CHOCOLATE CHIP BANANA BREAD for DINNER.

Recipe from Everyday Food Magazine.

Classic quick bread with a hint of orange.

Easy to make.

Long to bake.

But, unfortunately, husband didn't care for the hint of orange and I agree with him.

Next time, no orange in the batter.