Chocolate Chip Cookie Chocolate Tart for One

This little pie answers the question: What if everyone’s favorite cookie had an unctuous chocolate filling in it? Okay, maybe it answers ALL the questions.

For the Crust:

4 TBLSP all-purpose flour

1 TBLSP granulated sugar

1 TBLSP brown sugar

Pinch of salt

Pinch of baking soda

1 ½ TBLSP vegan butter

1 TBLSP water

Slosh vanilla extract

1-2 TBLSP chocolate chips

½-1 TBLSP walnut pieces

For the Filling:

1/3 cup dark chocolate chips

¼ cup coconut oil

½ cup raw cashews, soaked in water for 2 hours

2 TBLSP warm water (optional, slosh in some mint or orange liqueur)

For the Topping:

Berries

Mint sprig

Powdered sugar

Make the Crust:

Preheat the oven to 350 degrees Fahrenheit. Line a single-serving pie pan or tart dish with parchment paper and grease the sides.

1. In a small bowl, mix together the flour, sugars, salt, and baking soda.
2. Add in the butter, water, and vanilla and stir until it forms a nice stiff dough.
3. Add in the chocolate chips and walnut pieces, stirring until it’s just barely mixed together.
4. Press the dough into the bottom of the pie or tart pan, smoothing it evenly along the bottom and up the sides.
5. Bake for 10-12 minutes.

Cool completely on a wire rack.

Make the Filling:

1. In a double boiler, melt the chocolate chips and then take it off the heat. Drop in the coconut oil, which should melt right away once it’s in there.
2. Rinse and drain the cashews and whirl them in a food processor or blender until they’re very smooth. This may take several minutes.
3. Add in the chocolate and coconut oil. If it needs to be smoother, add some water (or liqueur) in little dribbles.

Assemble the Pie:

1. When the crust is completely cool, pour the filling over it and smooth the top.
2. Refrigerate for an hour or so, or set it more quickly in the freezer for about 5 minutes.
3. Top with fresh berries, a sprig of mint, or powdered sugar.