An Obsession with All Things Handmade and Home-Cooked


Classic Comfort

Struggling to keep up with the maddening pace of monthly publications, churning out new recipes at every turn, it’s easy to lose sight of once beloved dishes. With barely enough hours in a day to complete any assigned cooking ventures, cherished classics are slowly forgotten, sealed within the pages of cookbooks collecting dust. Sad to say, but unless it’s for a review, I never touch my cookbook shelf anymore. As much as I love each and every mouth-watering text, one can only bake so many cakes, or cook so many dinners, within a limited space of free time.

That’s why it’s the ultimate luxury not to visit a restaurant or bakery, but to to revisit those tried-and-true recipes from other equally prolific authors. Something as simple as a chocolate cookie can make my heart sing, if only for the comforting familiarity and good memories each bite brings. I could never claim to create the elusive “perfect” chocolate cookie for any magazine or cookbook, but thankfully, Isa’s fool-proof formula means that I never need to. For this rare recipe repeat, I chose to shake things up a bit, adding in dried cherries and taking the opportunity to try out some cherry extract. Just a splash provided the flavor boost I sought, effectively refreshing the golden standard as a unique treat- Proof positive that good recipes have no expiration date.


Chocolate Conquers All

Time has a way of wearing down the rough edges, if not healing all wounds. No longer quite as embittered about all the artifice and commercial underpinnings of Valentine’s Day, even without a significant other for another year, it doesn’t rile me up in quite the same way any more. Gone is the angst-filled teenager adorning black t-shirts with glittery beads spelling out the words “LOVE BITES” or handing out anti-love letters to friends and frenemies alike. Truthfully, it’s not all so terrible as it once appeared. Having an annual reminder to appreciate the people in your life, romantically or not, certainly doesn’t hurt. Above all else though, it’s an excellent excuse to splurge on dessert once more, pulling out all the stops under the guise of treating someone else. It’s okay, we all know the baker wants to indulge their own tastes, too.

Chocolate is the taste du jour, so popular that no mere box of truffles could contain it. Brownies, thick, fudgy squares far more versatile than the classic little black dress, are easy to glam up for the occasion. Unintentionally adding a supposed aphrodisiac to the mix, a few dried black figs simply struck me as a perfect pairing to all cacao decadence, light and fruity with a bit of toothsome pull. Likewise, the inclusion of fresh mint seemed like the ideal way to brighten the whole treat, lest the density of these brownies overwhelm the palate.

No, it’s not a figment of your imagination, but they are indeed fig-mint brownies. Stranger things could happen- Just take my gradual acceptance of V-Day as proof.

Fig-Mint Brownies

1 1/2 Cups All Purpose Flour
1 Teaspoon Salt
1/4 Cup Dutch-Processed Cocoa Powder
1/4 Cup Lightly Packed Fresh Mint Leaves, Finely Minced
1/2 Teaspoon Instant Coffee Powder
1/4 Teaspoon Baking Powder
1 1/2 Cups Granulated Sugar
1 1/4 Cups Dried Black Mission Figs, Chopped
1/2 Cup Semi-Sweet Chocolate Chips
10 Ounces Bittersweet Chocolate, Finely Chopped
2/3 Cup Canola Oil
1/2 Cup Dark Brown Sugar, Firmly Packed
1 Cup Vegan Sour Cream or Greek-Style Yogurt
1 Teaspoons Vanilla Extract
1/4 Teaspoon Peppermint Extract

Preheat your oven to 325 degrees, and lightly grease a 9 x 13-inch baking dish.

In a large bowl, sift together the flour, salt, and cocoa. Toss in the minced fresh mint, instant coffee, baking powder, and granulated sugar, mixing together thoroughly. Add in the chopped figs and chocolate chips, and toss to coat in the dry mixture. This will help prevent them from sinking to the bottom of your brownies during baking.

Place the chopped chocolate and oil in a separate, microwave-safe bowl, and heat for about 60 seconds. Stir vigorously, and continue to heat at intervals of 30 seconds, stirring well each time, until the chocolate is completely melted and smooth. Mix in the brown sugar, sour cream or yogurt, and vanilla and peppermint extracts.

Let the chocolate cool for a few minutes so that it doesn’t melt your chips, and then pour that wet mixture into the dry. Stir just enough to bring the batter together into a thick, fudgy mass, and transfer it into your prepared pan. Press it out into one even layer. Scatter the quartered sandwich cookies over the top, and press them gently.

Bake for 45 – 50 minutes, until the top no longer looks glossy and is somewhat crackled, and the edges are firm. Do not be alarmed if it still seems extremely wet. Let cool fully and completely. Blot any excess oils off with paper towel if necessary before slicing. Share with many someones that you love!

Makes 16 – 24 Brownies

Printable Recipe


Seven Strong

February seventh never fails to sneak up on me, craftily covering my eyes for a brief moment of pure terror, whispering “Guess who?” with an air of barely veiled menace. It’s an unremarkable date, wedged in between real holidays and coming just at the tail end of January’s madness, which is also something I can set my watch by. It’s BitterSweet’s birthday, or blogaversary if you will, and today makes seven years on the air. Enough to stun me into uncomprehending silence, the hardest part is knowing where to go from here. 2013 does mark a clear shift though, as the sentiment morphs and mutates, it has come to mean something else at last. No longer is my disbelief surrounding the blog’s survival, because after all of the sweat, tears, laughter, and joy, it feels real. It feels permanent. Who would be so surprised that their child has made it to their seventh birthday, after all? I would hope that’s merely a happy side effect of the overall goal.

Time continues to march forward, and as a sign of growing older and maybe, just maybe, a little bit wiser, I’m no longer fighting quite as hard. BitterSweet has proven that we can all move with the current, swimming rather than being swept away, but that’s only true because of the beautiful people I’ve met on this crazy journey. My faceless online escape has effectively put me fully situated in the spotlight, more public and social than ever; it’s another aspect of the process that I’m trying not to struggle against too much.

A blog is only as good as its readers, and I do fully believe that I have the best on the web. Any other awards or accolades are a bonus. Thank you for giving me reason to keep nurturing this space, feeding my own imagination in concert. Even for those who never left a single comment or let their presence be known, I’m so grateful that there’s someone out there reading. Thank you, thank you.

And so we move on, because who could be too surprised about something as predictably scheduled as a birthday? This wasn’t the first, and it won’t be the last. For today, I’d be delighted to offer up a few party favors, starting with a big cookbook giveaway. Sharing books that I’ve reviewed and loved, I would be so happy to spread the joy and good food that they brought me. Up for offer are a single copy each of…

Let Them Eat Vegan! by Dreena Burton
Raw for Dessert by Jennifer Cornbleet
The Natural Vegan Kitchen by Christine Waltermyer
American Vegan Kitchen by Tamasin Noyes
Sweet Utopia by Sharon Valencik

If any of those titles caught your eye, leave me a comment detailing exactly which one you’d most want to win before this time next week, February 14th at midnight EST. Consider it an extra little dose of love, in case Valentine’s Day doesn’t quite deliver. Unfortunately, I must restrict this to residents of the US and Canada only for shipping purposes. There will be five winners in total, who will be chosen by a random number generator and contacted shortly thereafter.

UPDATE: It’s all over folks! The five lucky winners are as follows…

Let Them Eat Vegan – Julia H.
Natural Vegan Kitchen – Barb@ThatWasVegan?
Sweet Utopia – Anita
American Vegan Kitchen – Lovlie
Raw for Dessert – Natalie

Thanks for playing everyone! Don’t worry, you won’t have to wait another year for more giveaways… Keep your eyes peeled for more fun and freebies, coming soon.

In the meantime, what kind of birthday party would it be without a bit of cake? Since this is really all about you, my dear readers, I thought I would give out what the majority seems to want. Shockingly, despite my willingness to combine some crazy flavors and intricate treats, it’s still the easy, the classic, and the comforting that get all the attention. Thus, it’s about time I hit another staple out of the park, perfecting it into something that I would still want to eat in all of its unfussy glory.

Yellow vanilla cake, topped with dense chocolate fudge frosting, is about as classic as it gets. Rather than using the typical eggs and butter to impart that iconic golden hue, my cakes are tinted through a combination of turmeric and Yukon gold potatoes. Enriched and ultra-moist thanks to that tuber addition, the crumb is fluffy, tender, but sturdy enough to be baked into layers and stacked as well. It’s the birthday cake you always hope for but never quite get.

Well, this is for you, my friends. Thank you for making this birthday, and all the rest, possible.

Classic Yellow Cupcakes

3 Cups Cake Flour
1/2 Cup Potato Starch
2 Teaspoons Baking Powder
1 Teaspoon Soda
1/2 Teaspoon Salt
1/4 Teaspoon Turmeric
1 Cup Super-Smooth Mashed Yukon Gold Potatoes
6 Tablespoons Non-Dairy Margarine, Melted and Cooled
1/4 Cup Canola Oil
1 2/3 Cups Granulated Sugar
1 1/2 Tablespoons Vanilla Extract
1 1/2 Cups Plain Non-Dairy Milk
2 Teaspoons Apple Cider Vinegar

Chocolate Fudge Frosting:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
6 Tablespoons Hazelnut or Vanilla-Flavored Vegan Creamer
3 Cups Confectioner’s Sugar
1/2 Cup Dutch-Processed Cocoa Powder
1 1/2 Cups Non-Dairy Margarine, at Room Temperature
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and line 28 – 30 standard cupcake tins with papers. Alternatively, if you’d like to make a layer cake, lightly grease 2 9-inch round cake pans.

In a large bowl, whisk together the cake flour, potato starch, baking powder and soda, salt, and turmeric, fluffing up the dry goods and thoroughly combining them all. Once the mixture is homogeneous, set aside.

While the mashed potatoes are still warm, mix in the melted margarine. To get the potatoes silky-smooth and perfectly lump-free, toss them into your stand mixer and beat them mercilessly with the whisk attachment. Continue stirring while adding in the oil, sugar, and vanilla.

Separately, combine the non-dairy milk and vinegar. Scrape down the sides of the bowl to make sure that everything is getting incorporated. Add half of the dry mixture into the stand mixer, along with half of the liquid. Start the machine in a low speed, and stir until mostly smooth. Finally introduce the remaining dry and wet ingredients, and mix just until the batter comes together with only a few lumps remaining. Be careful not to over-mix.

Fill the cupcake papers about 2/3rd of the way full and ease the pans into the center of your preheated oven. Bake for 15 – 18 minutes. If preparing cake layers, divide the batter equally between your two pans, and bake for 25 – 30 minutes. Bake until lightly golden on top, and a toothpick inserted into the centers pulls out cleanly. Let cool completely before frosting.

To make the frosting, place the chocolate and “creamer” in a microwave-safe dish, and heat on high for 1 minute. Let stand for 5 minutes before stirring vigorously, to allow any remaining chocolate chunks to fully melt. Keep stirring until the mixture is perfectly smooth. If stubborn lumps remain, heat at additional intervals of 30 seconds until, stirring thoroughly after each trip to the microwave. Let the chocolate stand for 10 minutes before placing it in your food processor along with all of the remaining frosting components. Pulse a few times to get everything moving, and then blend, pausing periodically to scrape down the sides. Allow 1 – 3 minutes of blending for the frosting to come together and whip slightly. Once the mixture is silky-smooth, transfer it to a piping bag and frost away!

Makes 28 – 30 Cupcakes or 2 9-inch Round Cake Layers

Printable Recipe


Sucré: A Sweet Boutique

When words fail and sweeping gestures go unnoticed, a little square of chocolate can warm the iciest of hearts. Not just any chocolate will have this same miraculous effect; quality truly counts here. To deliver a single perfect bite, the ideal snap and melt, that flood of unadulterated cacao bliss, you must know how to pick and choose your chocolate ally. Even for the unromantic and Valentine-immune, it’s no secret that the gift of chocolate can score serious brownie points, no matter who is the recipient.

Based in New Orleans, Sucré takes the guess work out of selecting sumptuous treats. Available both locally and through mail order, all of their tempting offerings are just a few clicks and a few days away. Some might say there are slim pickings for vegans here, offering only two options in total that are free of dairy and eggs, but those two are more than enough to sate the discerning sweet tooth.

Though taste will always trump all fanciful facades, it’s impossible not to be wooed by the beautiful packaging surrounding the Coconut and Toasted Almond Bar. A cut-out window provides glimpse of the bar within its turquoise box, teasing with a flawlessly tempered surface and a hint of the goodies sprinkled on top. The bottom is really the top in this case, revealing a slightly scuffed break-away design on the opposite side, but such an imperfection is barely worth noting. The easily snapped squares will hardly stick around long enough to be examined that thoroughly. Melting readily over the tongue, this bar packs a serious cacao punch, coating the whole mouth with deep, woodsy, and slightly smoky dark chocolate flavor. Fresh, crisp almonds and shredded coconut add a bit of crunch and interest to the party, but are overwhelmed by the strength of the chocolate. Although they get top billing in the title, they’re bit players at best. At the end of the day, it’s just all about the chocolate.

Utilizing that same rich chocolate, the Dark Chocolate Bark is also worth a taste (or five.) Each generous shard is positively stuffed with goodies; a varied mix of roasted cashews, whole almonds, pistachios, pecans, and dried cherries litter the cacao landscape. It’s the pinch of salt over the top that really allow all those flavors to pop, lending a brightness that the plainer bars might have lacked. For better or for worse, this only leads to creating an even more addictive sweet snack, and I could barely stop myself from popping piece after piece. Incredibly well balanced for containing so many disparate ingredients, sweet chewy fruits perfectly contrast with the gently bitter edge of cacao, while the crunchy nuts lend a nutty, toasted essence to the mix.

I’m typically not one to sit down and snack on straight chocolate, but Sucré‘s confections are a completely different story. Valentine’s Day is not a big event on my radar, but I would certainly give it more attention if it always involved this kind of instant gratification.


Run, Run, as Fast as You Can…

…But you’ll never escape my ravenous sweet tooth, Mr. Gingerbread Man.

Fully embracing the temptations of excess, especially abundant in this celebratory season, all I want to make and eat is candy. Typically, just a bite or two of concentrated sweetness will do me, but reaching a sugar coma has seemed to be the end goal recently. At least, that’s how the revelry tends to end, with my poor throbbing head so much the worse for wear. Must the desire for a few extra comforting confections always carry such a terrible price tag? Turns out that raw nuts help quite a bit to satiate the inner sweet-toothed monster, and a handful of whole grains give even tiny morsels far greater staying power.

When Hodgson Mill originally sent a box of pro bono flours and baking mixes, I found myself stumped by the pre-measured mixtures. They’re simply not something I stock my pantry with or employ, so straight away, it was a curious puzzle: What can be made with cake mix, that isn’t cake? Perhaps it’s fudging the boundaries of definition a bit, but how about cake truffles?

With a half-empty jar of speculoos spread just begging to be finished off, the pairing was inevitable, and a delicious match indeed. Enrobed in dark chocolate, the tender cake centers have just enough spice and sweetness to disguise the whole wheat and flax within. Each bite yields nothing but candy bliss, without the sugar hangover afterward.

Better yet, these adorable treats can be dressed up as cake pops. Adorable hand-held gifts or party favors, not a single one of these gingerbread men will escape the mouths of delighted guests.

Naturally, you can just as well whip up a little over one pound of gingerbread cake from any recipe you desire, boxed or fully homemade. Just be mindful of the amount of sugar, because the frosting itself is quite sweet. In the end, though, it’s all good when it’s dipped in chocolate.

Speculoos Gingerbread Cake Truffles

Gingerbread Cake:

1 15-Ounce Package Hodgson Mills Whole Wheat Gingerbread Mix
1 1/2 Cups Plain Non-Dairy Milk
1/2 Tablespoon Whole Flaxseeds, Ground
2 Tablespoons Water
1/2 Teaspoon Apple Cider Vinegar
1/4 Cup Canola Oil

Speculoos Frosting:

3/4 Cup Speculoos Spread
1/4 Cup Non-Dairy Margarine, at Room Temperature
1 Cup Confectioner’s Sugar
1/2 – 1 Tablespoon Plain Non-Dairy Milk

Chocolate Coating:

12 Ounces (2 Cups) Semi-Sweet Chocolate Chips
2 Tablespoons Coconut Oil or 100% Cocoa Butter

Optional Additions and Garnishes:

Small Lollipop Sticks
Colored Nonpareil Sprinkles
Chocolate Jimmies*

*Before dipping the truffles, go through the bottle of sprinkles and pick out any that have a slight curve to them. The majority will be straight, but if you look closely enough, you will find plenty that are “smiling.” You may also want to apply your sprinkles with a pair of tweezers for the most precision.

Preheat your oven to 350 degrees and lightly grease an 8 x 8 square pan.

In a large bowl, whisk all of the cake ingredients together until thoroughly combined, with no pockets of dry ingredients remaining. Bake for 28 – 32 minutes, until set around the edges and a toothpick inserted into the center of the cake pulls out cleanly, without any slick of raw batter. Let cool completely before breaking up the cake and crumbling it into small, even pieces.

The frosting is equally effortless and speedy: Place the speculoos spread, margarine, and confectioner’s sugar in the bowl of your stand mixer, and start the machine on a low speed. Once the powder has been incorporated and is no longer at risk of flying out, turn up the speed to high, and slowly drizzle in the “milk,” until the frosting is smooth, homogenous, and a spreadable consistency.

Add a modest dollop into the bowl of cake crumbs and mix it all around. This is a messy job, as the best way to combine the two components is to get in there with your hands. Don’t be shy! It could be a fun job for the kids to help out with, too. Add in more frosting as needed, until the mixture just comes together when squeezed. You will likely have extra frosting, so don’t be tempted to add all of it, lest you want mushy truffles.

Dump the cake mixture out onto a silpat or piece of parchment paper, and flatten it out to about 1/2 – 3/4 inch in thickness. Use a small gingerbread man cookie cutter to cut out the shapes, pulling away the excess. Recombine the extra “dough”, flatten out once more, and cut more figures until the cake is all used up. Insert sticks now if using, and carefully move the silpat or parchment onto a baking sheet. Place the whole thing in the freezer on a flat surface, and let freeze for at least 3 hours, until solid.

To coat the truffles, combine the chocolate and coconut oil or cocoa butter in a microwave-safe dish, and heat for 60 seconds. Stir very well until the mixture is smooth. If there are still a few stubborn chips that refuse to melt, continue heating the coating at 30 second intervals, stirring thoroughly between each, until entirely lump-free.

Dip each truffle center, one at a time, into the melted chocolate. Use a fork to pull individual truffles out of the mixture and allow the excess coating to drip free. Be especially careful with any truffles on sticks, because they are particularly delicate. Move each piece back onto the silpat or piece of parchment paper, and quickly add sprinkles for the eyes and mouth before the coating solidifies. Repeat with the remaining truffles. Store in the fridge in an air-tight container.

Makes 30 – 40 Truffles

Printable Recipe


Sweets for the Sweet

Some people on my holiday gift list are simply so sweet that they don’t need any added sugar. At least, that’s how I’ve come to interpret their need for lower glycemic and more health-supportive eats. Rather than going straight to savories, there’s still plenty of delicious middle ground to cover. Besides, chocolate is already well known to be health food, right?

Stevia is what turns these truffles into genuine candies, but it can take some play to get just the right level of sweetness. Tolerance varies by personal taste and brand, so be sure to sample and adjust your chocolate mixture (multiple times, if needed) before letting them set up.

Sugar-Free Citrus and Spice Truffles

1/4 Cup Refined Coconut Oil*
2/3 Cup Cocoa Powder**
1/2 Teaspoon Orange Zest
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
Pinch Ground Cloves
Pinch Salt
1/4 – 1/2 Teaspoon Stevia Powder or 4 – 8 Drops Stevia Extract, to Taste
1 Teaspoon Hot Water

*I prefer to use refined coconut oil in this sort of application, because I don’t want these treats to have a particularly coconut-y flavor. If you don’t mind that added element, then by all means, go ahead and use virgin/unrefined coconut oil instead. It will work exactly the same way.

**Quality counts here! This is the time to break out the good cocoa, since the entire chocolate taste depends on it.

The procedure for completing this recipe is so simple, it barely needs written instructions. Start by melting your coconut oil down to liquid form. Meanwhile, whisk together all of the dry ingredients in a medium-sized bowl. Add in the coconut oil and stir the mixture until it’s a smooth, thick paste. Mix in the water so that it’s a looser, more pourable consistency. Carefully pour the liquid chocolate into a silicone candy mold. Place it in the fridge to set up; about 30 minutes. Pop the chocolates out and store either at room temperature (as long as the room is below 75 degrees) or back in the refrigerator.

Makes About 1 Dozen Truffles

Printable Recipe


Failing at Preparedness

Blame it on an intoxicating emotional cocktail of stress, fear, and hunger, but there are no two ways around it: I deserve a big fat “F” in storm readiness. Like most people in the tri-state area, my time before Super Storm Sandy hit was spent frantically stocking up on food, gasoline, and low-tech entertainment like library books (remember those archaic things?) in case the hurricane truly was as bad as threatened. Furiously running at full capacity to not lose my shit in the middle of a swamped grocery store, my overloaded brain failed to consider each purchase in a truly rational light. Canned goods were fantastic, soups and dried meals could be heated over the gas range, but the double dip on washed, bagged greens? The attractively priced frozen puff pastry? The full case of almond milk Greek yogurt? Hate to ruin the suspense, but those hasty acquisitions proved poor purchases in short time.

Even without power, I held out hope that it would be a quick recovery. Wires came down right at the end of our sparsely populated dead end street and the damage was extensive, but we had been relatively lucky in past disasters. Keeping fridge and freezer doors tightly shut, it should have been easy to wait it out and return to normal life in no time. Days turned into the darkest nights imaginable, back into overcast days, rinse and repeat. The kitchen remained silent, without the comforting hum of appliances or crackling radiators. All that was left was the awful wind, whipping more gently now, but just as cruelly as ever.

Like a sick magic trick, those delicate, frilly salad greens transformed into a murky sludge pooling at the bottom of the bag. Many of the other well-meaning but badly executed purchases met similar fates; never before had I seen such a kaleidoscope of mold on a single cut lemon. With nothing left to cook, little that anyone cared to eat, and the days growing increasingly frigid, it was time to abandon ship.

Near the end of the nightmare, as temperatures dipped below freezing, we sought shelter with our incredibly generous, hospitable extended family a few towns away. Easily the best outcome of a bad situation, things certainly felt far less desperate when wrapped in a cloak of warm air, bright light, and wifi. There aren’t words enough to express just how grateful I am that they would unhesitatingly take in all four of us girls (myself, my sister, my mom, and my Isis.) Instead of fumbling through awkward and insufficient “thank you’s,” it was best to manifest that sentiment into something edible, of course.

Dangerously ripe bananas sitting on the counter were the catalyst, further fleshed out by available ingredients and the need for low-impact prep work in an unfamiliar kitchen. Fully enmeshed in all things pie thanks to the upcoming cookbook, that shallow glass pan was the first thing that made sense in so many painful days.

Bananas and chocolate, uncomplicated and unfussy, there would have been no recipe nor record if not for the rave reviews. Silky ganache lightened by the fruity accents and brightened with a light sprinkle of sea salt to finish, it seemed unremarkable at first, but now will never be forgotten. In fact, considering how the whole experience has forced us all to reevaluate the meaning of being thankful, I have a feeling that this may become our family’s new Thanksgiving pie for many years to come.

Frankenstorm Pie (AKA Banana Ganache Pie)

Graham Cracker Crust:

1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
6 Tablespoons Non-Dairy Margarine, Melted

Banana Ganache Filling:

4 Medium-Sized Ripe Bananas
3 Tablespoons Light Agave Nectar
1 Teaspoon Vanilla Extract
2 Tablespoons Non-Dairy Margarine
2 Cups (12 Ounces) Semi-Sweet Chocolate Chips
1/4 Cup Vanilla or Plain Non-Dairy Milk

Coarse Sea Salt

To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.

Drizzle the melted margarine into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.

Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.

For the filling, toss the peeled bananas into the food processor or blender, and thoroughly puree along with the agave and vanilla. Meanwhile, place the margarine, chocolate chips, and non-dairy milk in a microwave-safe dish and heat for about 1 minute. Stir well to smooth out the mixture and allow any remaining chips to fully melt. Reheat at intervals of 20 seconds if necessary, stirring well after each one.

Transfer the melted chocolate into the blender or food processor, and puree once more to fully integrate. Scrape down the sides of the bowl if necessary to ensure that everything is incorporated. Once completely smooth, pour the filling into your prepared crust, smooth out the top, and sprinkle very lightly with a pinch of coarse sea salt.

Refrigerate for at least 3 hours before serving, or until set.

Makes 8 – 10 Servings

Printable Recipe


Get every new post delivered to your Inbox.

Join 11,644 other followers