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Chocolate Reverie
Jazzy Vegetarian Cuisine, Laura Theodore and Raw Food Made Easy, Jennifer Cornbleet---sent in by Susan
The key to this dessert's success is to make it in plenty of time to refrigerate all three elements for 4 to 24 hours. The longer the chocolate and topping components chill, the firmer, easier-to-handle, and more delectable the dessert will be. Chocolate Reverie (vegan, gluten free) is made of the three recipes that follow. The filling recipe was created by Laura Theodore and the crust and topping recipes by Jennifer Cornbleet.
The crust:
350 ml1 & 1/2 cups unsweetened shredded dried coconut
350 ml1 & 1/2 cups raw macadamia nuts or walnuts, unsoaked (I used walnuts)
2 ml1/2 teaspoon salt
120 ml1/2 cup pitted medjool dates, unsoaked
The filling:
350 ml1 & 1/2 cups plain non-dairy milk
10 ml2 teaspoons vanilla
680 g24 ounces regular or silken tofu, drained
20 ml4 teaspoons brown sugar
470 ml2 cups vegan dark chocolate chips
The vanilla creme sauce:
240 ml1 cup raw cashews, soaked for 2 hours
59 ml1/4 cup plus 2 tablespoons water
30 ml2 tablespoons maple syrup or agave nectar
5 ml1 teaspoon vanilla extract or seeds of 1 vanilla bean
The crust:
Have ready a 9-inch pie plate, tart pan or springform pan.
Place the coconut, macadamia nuts or walnuts, and salt in a food processor fitted with the S blade and process. Add the dates and process until the texture resembles coarse crumbs and begins to stick together. (Don't over process or the texture will become gummy.)
Scoop the crust into your pan and use a light circular motion with your palm and your fingers to distribute the crumbs along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom, especially where it joins the sides. Chill the crust in the freezer for 15 minutes before adding the filling.
The filling:
Heat the non-dairy milk in a saucepan or in the microwave until steaming hot but not boiling. Put the tofu, brown sugar, and vanilla in a blender, but don't turn it on yet. Add the chocolate chips. Then pour in the hot milk and process until completely smooth. Let the pudding cool for about 10 minutes; then pour it into the pie crust and refrigerate for 4 to 24 hours.
The vanilla creme sauce:
Place all the ingredients in a blender and process on high until smooth. Chill for at least 2 hours before topping the dessert. Stored in a sealed container in the refrigerator, Vanilla Crème Sauce will keep for five days.
Although I didn't do it this way, I would recommend chilling the sauce separately from the chocolate filling and spreading it artfully on the Chocolate Reverie with a spatula before serving. You also could decorate your creation by sprinkling cocoa or grated semi-sweet chocolate over the Vanilla Crème Sauce.