I meant to post this on my Gluten Free blog …. but this dessert is so delicious I decided to leave the recipe on this blog too 🙂
Okay, gave you Chocolate Mousse with ginger crust, a dessert with traditional ingredients. You’ll have fun trying this whether you eat a vegan diet or not. British brother-in-law Howard (check out his music: http://www.youtube.com/watch?v=uKO24MPVF7c) made it for us last summer, twice in fact, because it was so popular! Trust me, it is rich and delicious enough to become a favorite. Last night I texted the recipe to son Nathaniel who reported it was “insanely good.” I smiled when I checked the text to write this: my iPhone had autocorrected one of the ingredients: 1 Tablespoon vanilla “extravehicular.” And so:
Vegan Chocolate Tart
7-9” tart pan with a removable bottom, lined with a circle of parchment paper. The width of the pan will determine the thickness of the tart. Straight sides work better than fluted.
8 oz. pecans, walnuts or almonds
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