Just got back from the cooking demonstration at Nature's Grocer. What a great little health food store! For anyone out in Northeastern CT who can't eat gluten, they have a fully gluten-free kitchen where they make pizza fresh every night (which can also be veganized, by request) and plenty of muffins, cookies and other baked goods to satisfy the sweet tooth. Very tempting!
Thank you to all who came out! It was nice to see so many people interested in gluten-free vegan food (I know... it was the chocolate), and I think there ended up being quite a bit of cross over from both camps.
I've done numerous variations on this Chocolate Ambrosia Tart with Nut Crust recipe. Sometimes it's almonds. Sometimes it's hazelnuts. Sometimes I do a raw version with avocados and dates. Tonight, I added a little extra decadence to the chocolate pudding filling by blending in some coconut milk along with Mori Nu tofu. The nut crust also contained some of the coconut butter skimmed off the top of the Thai Kitchen organic coconut milk. Yum.
The finished tart is garnished with a strawberry flower petal design around the perimeter. I love the combination of chocolate, nuts and berries - perfect for Valentine's Day.
Here's a closeup for anyone who wants a better look. Enjoy!