Raspberries and dark chocolate look beautiful together and taste even better in this vegan Raspberry Chocolate Silk Tart, especially if you follow my few caveats to ensure the chocolate will not overpower the raspberry flavor. I don’t cook the raspberries, and I use frozen unsweetened berries instead of fresh—even in season—when making the purée (called […]
vegan pie
Chocolate Pecan Pie from Vegan Chocolate by Fran Costigan
Pecans, which are native to North America, are one of the healthiest nuts. But the typical filling of the classic American pecan pie is super-sweet and made with a trifecta of ingredients we are increasingly determined to avoid: eggs, sugar, and corn syrup. Pour them into a pie crust made with saturated fats and we […]