Flourless Chocolate Tart

I love this recipe because it's so RICH and decadent, but fairly healthy bc there's no added sugar or oils! I like to use a 10 oz bag of grain sweetened chocolate chips and then 6 oz of 100% unsweetened dark chocolate. My family described this dessert as "death by chocolate" mmmmm

Flourless Chocolate Tart

Crust:

1 cup of raw walnuts

1 cup of raw pecans

2 cups of pitted dates

• Pre-heat oven to 375.
• Pulverize all ingredients in a food processor until finely ground; press into an 11 or 12 inch tart pan.
• Bake the crust for 10 minutes or until slightly browned around the edges.

Chocolate Layer:

16 ounces of nondairy semisweet or dark chocolate chips or bar

2 cups of nondairy milk

2 tablespoons of cornstarch powder

1/4 cup of water

• Melt the chocolate in a double boiler or in the microwave.
• In a saucepan, heat the milk over medium heat until hot but not boiling.
• While the milk is heating, combine the cornstarch and 1/4 cup of water in your measuring cup until the powder is completely dissolved. This is the thickener for the chocolate cake part.
• Add the melted chocolate to the hot milk and whisk to combine (I like to use my hand held electric mixer). Whisk in the thickener as well and keep stirring occasionally for 10 minutes.
• Once the chocolate mixture has thickened up, pour it into the baked tart shell and chill for 2 hours or overnight.

Adapted from "The Vegan Table"