With the tartness of non-dairy yogurt and a small amount of an adult beverage, your inner child will be feeling quite grown up. The crust is almost like eating a candy bar (only not particularly sweet) and the filling is like pudding, and then it’s got fruit on the top to make you get out your old tap shoes and dance.
For the Crust:
¼ cup dark chocolate chips
1 teaspoon almond milk (or other non-dairy milk)
Slosh of chocolate liqueur (optional)
2 TBLSP ground almonds
2 TBLSP coconut flakes
For the Filling:
6 TBLSP coconut yogurt (or soy yogurt)
1 teaspoon cocoa powder
Pinch of cinnamon
2 teaspoons maple syrup
For the Topping:
Blueberries, raspberries, or a few slices of banana
Make the Crust:
- In a double boiler, melt the chocolate. Take it off the heat and add in the milk and liqueur and mix well.
- Add in the ground almonds and coconut flakes and mix well. (I ground the almonds in my food processor and added the coconut when the almonds ere fairly chopped up.)
- Plop the mixture into a single-serving tart or pie pan (mine is about 4 ½ inches across) and spread it out evenly, pressing it into the bottom and sides.
- Put the crust into the freezer for about 15 minutes.
Make the Filling:
- Combine the yogurt with the cocoa, cinnamon, and maple syrup. You could slosh some more liqueur in there if you wanted. I won’t tell.
Assemble the Pie:
- Retrieve the crust from the freezer and spread the yogurt mixture on top of it. I like to let a little bit of the crust peep up on the edges. That edge is also nice to rest the edges of fruit against, especially if they’re the kind of fruit that’s inclined to roll around.
- Top with sliced strawberries or other fruit.
- Freeze for half an hour before putting it rapidly in your mouth, one fork-full at a time.
- This would be nice with orange liqueur (Grand Marnier or something like that) in the crust and orange or tangerine segments.
- You could use crème de menthe in the crust and add mint instead of cinnamon to the filling. Maybe curls of chocolate on top.