Tracy's Epic Double Chocolate Vegan Tart

Vegan Month of Food 2017

"Lines and Light"

(a line or two of original poetry or a photo of beautiful Michigan light every day during October)

Day 18 : Chocolate

"Dappled Light"

Well, this was good. I mean really, really good. Imagine an Oreo Cookie crust and a dark chocolate - cashew pudding. Heavenly! Wasn't too tricky to make either....You see, I'm the type of person who doesn't mind using both my food processor and my blender in one recipe. I don't really mind doing these kinds of dishes. (For the record, it's the after dinner dishes that kill me)

I only wish I was hosting a dinner party to have plenty of friends oooing and ahhhhing over my fancy dessert! :) 

Chocolate is so luscious..... I eat it every day!

Here's what you need:

1 package Oreo cookies

1 C butter - divided

2 C raw cashews

3 C soy milk

1 T arrowroot

1 t vanilla

1/2 C sugar (or less)

1 bag dark chocolate chips (use a good brand)

1/4 t salt

Here's what you do:

Pulse the cookies in a food processor until they are fine crumbs. Add 1/2 C melted butter. Press into a tart pan and chill for at least 30 minutes. 

Meanwhile, soak the cashews in cold water.  (or don't soak them...I never do.) Place cashews, milk and arrowroot in a high speed blender and create a smooth mixture. Then run this through a fine sieve to remove any stubborn nut  pieces. 

Pour cashew milk into a heavy bottom pot, add the chips and slowly bring to a warm simmer....just enough to melt the chips and allow the arrowroot to do its thickening magic. Add the vanilla. 

Pour over the crust, chill long time, decorate. Voila! Serve with pride.