Calling all chocolate lovers: make this show-stopping but very achievable dessert to impress Mom. A press-in crust, whipped coconut cream, berries, and flaky salt to top it all off take the chocolate “dream” pie to the next level.
For a grain-free, no-bake crust
In food processor, pulse 1 1/2 cups (350 mL) pitted soft dates and 1 1/2 cups (350 mL) pecans or skinned roasted hazelnuts, and a pinch of salt. If necessary, bind with water or almond butter to create a texture you can press into the pie plate. Chill and fill—no need to bake.
For crust, preheat oven to 350 F (180 C). In food processor or blender, blend oats to make a fine meal. Pulse in sugar and salt, followed by coconut oil. Mixture should stick together like cookie dough when pressed between fingers. Using slightly wet hands and/or the flat bottom of a glass, press dough into and up sides of 9 in (23 cm) removable bottom tart tin. Bake for 15 to 20 minutes, until dry on top and fragrant. Cool completely before filling.
For filling, in blender (preferred) or food processor, blend tofu, cocoa powder, milk, vanilla, orange zest or instant coffee (if using), and salt until completely smooth. Make sure the mixture is at room temperature and then add melted chocolate; this prevents chocolate from seizing. Blend again until mixture is uniformly chocolatey and creamy.
Smooth filling into cooled pie crust, piling high, and refrigerate for at least 6 hours or up to 2 days. Cover once chocolate has set completely, after 6 hours.
For topping, remove coconut milk from fridge; don’t shake. Open can and, into large bowl or bowl of stand mixer, scoop out hardened coconut milk from top of can, leaving coconut water behind (store leftover coconut water in a glass jar in the fridge for smoothies or oatmeal). Using hand mixer or stand mixer fitted with whisk attachment, whip coconut cream until slightly fluffy (it will not get as voluminous as whipped cream). Sweeten with maple syrup and vanilla. Don’t overwhip or it may split. Store in airtight container in the fridge for up to a week; it will harden the longer it sits.
To serve, remove pie from tin (leave at room temperature for 5 to 10 minutes to help the sides release, if necessary), slice, and serve well chilled with a dollop of coconut whipped cream, berries, and flaky salt, if desired.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.