I will be doing a special vegan themed dinner at
Georgie's Diner on Feb. 14, Valentine's Day. The menu will of course include chocolate. Contrary to popular belief, I do indulge in sweets (a couple times a year anyway). I'll also be doing a "Foods of Love" cooking demo Feb. 11 at Cheshire Library where I will be making a Raw Chocolate Banana Tart with Nut Crust. Secret ingredient: avocado. (And love, of course.)
One year I made a lovely lemon chiffon cake with cookie cutter raspberry kanten hearts. This tasted as amazing as it looks.
I also like a simple, yet elegant, plate full of truffles and petit fours to decorate a table.
For the special dinner at Georgie's, I will be making a Chocolate Ambrosia Tart with Toasted Almond Coconut Crust. I've done many variations on this theme, but the easiest way to go is a thick and creamy chocolate pudding made with silken tofu, melted chocolate chips, maple syrup, coconut oil, and vanilla. The decadence comes in the crust which is made with dried coconut, almonds, Florida crystals and coconut oil ground together in a food processor then pressed into a fluted tart pan. If strawberries are flown in from California, I'll be using them as a garnish. Can't wait!
I just finished baking the third tart crust and by the taste of the crumbs, I think it will be fabulous tomorrow. I'll be filling it with a chocolate mousse made with coconut milk and topping it off with fresh raspberries.
Since I wanted guests to leave with something special, I decided to put together a little goodie bag of chocolate truffles. These looked so cute, I just couldn't resist buying a bunch (thanks Party City!).
Inside is a heavenly treat of cocoa dusted organic chocolate truffles. Vegan, of course. Who says being vegan is about deprivation? I don't think so! Happy Valentine's Day everyone!
