I probably sound like a broken record, but I’ve NEVER been a huge fan of chocolate lol. If I happened to be opting for dessert (which is rare), if it’s chocolate, I’m passing.
Unless, it’s broken up with fruit to cut down on the richness of course!
Since recently gravitating away from white flour and sugar, I’ve been opting for alternatives to cater more towards readers. Perhaps the cost of dishes will go up, but it’s more imperative to show alternatives, as you can ALWAYS go back to the accessible and affordable white flour and sugar with recipes. The bigger challenge is replicating recipes to be vegan and contain the less traditional flours.
Truth, I really am not crazy about incorporating cashews in cheesecakes. After a while I feel as though I can still taste them regardless of what they are paired with and prefer them in a savory dish if anything.
Since I’m not a huge cashew person I thought I would delve into hazelnuts! I never work with them and typically only see them in recipes around the holidays, but I was curious about the homemade “nutella” concept and took that and ran with it and the vegan Dark Chocolate Hazelnut Raspberry Tart was born!
What I love about this recipe is, everything. (and I’ll say it again, I’m not even a chocolate person). It has aesthetic appeal, is flourless, requires no baking, has minimal ingredients, easy to follow instructions, rich hazelnut flavor, but not overwhelming, no white flour or sugar, sweetened with dates, perf for any season and non vegan approved!
If you’re looking for that classic staple vegan dessert that will please everyone under the sun..
Then you need this recipe for a vegan Dark Chocolate Hazelnut & Raspberry Tart
Why this recipe rocks:
FLOURLESS Perf for any season Rich but not overpowering You can sub any fruit instead of raspberries Great presentation No Dairy No Eggs No white sugar