This dessert came about when I wanted to make use of all the extra pine nuts I had left over from the night before.
*Note to self-Don't ask someone with hands 3x the size of yours to get a "small handful" of pine nuts.
Regardless, this dessert was fresh and light with varying textures and a smooth mouth feel.
This would be a fantastic dessert in the summer, even served frozen. But I don't discriminate desserts when it comes to seasons and I won't turn down ice cream in the winter!
Light, fluffy vanilla bean cream over fresh raspberries, a thin layer of dark chocolate and a buttery pine nut crust. Garnished with chocolate shavings and more raspberries.
Pine Nut Crust
1/2 cup pine nuts, toasted
1 tbl organic powdered sugar
3/4 cup AP Flour
1 1/2 tsp ener-g egg replacer
1 tsp vanilla extract
2 oz earth balance vegan butter, cold and cubed
4 tbl cold water
Preheat the oven to 350. Line a loaf pan with foil or parchment, enough to cover the bottom and up both sides.
In a food processor, combine the pine nuts, sugar, flour, egg replacer and vanilla and pulse to combine. Add the butter and pulse until they are pea sized. Add the water, 1 tablespoon at a time until the dough just comes together. Turn the dough out on the counter and combine the dough thoroughly with your hands. Press into the loaf pan and prick all over with a fork.
Bake for 15-20 minutes until fully cooked. Let cool.
Raspberry Cream Slices
4 oz-72% dark chocolate, divided
6 oz fresh raspberries
1 can coconut cream, chilled (*not coconut milk)
1 1/2 cups organic powdered sugar
1 vanilla bean, split and seeds scraped out
Melt half of the chocolate in the microwave and brush on the top of the pine nut crust. While still warm, cover the crust with raspberries, gently pushing into the chocolate so they seal into the chocolate and crust.
Combine the coconut cream, sugar and vanilla bean in a bowl and whip on high for 5 minutes until thick. Pour the cream over the raspberries and tap the pan on the counter to get rid of the pair bubbles.
Chill the dessert for at least 3-4 hours. Keep cold until ready to serve and slice immediately out of the fridge.
Garnish with fresh raspberries and the remaining 2 oz of chocolate, shaved.