Reply Hi Angela, Now that you have a rating system for your recipes, I wonder if there might be a way to filter comments to ratings only?
I keep trying to click on the star ratings at the top of your recipes to get to the ratings in the comments, only to remember that it doesn’t work.
She said that there would be lots of filling and let me tell you, it is so friggn’ GOOD, I ate about 6 table spoons and didn’t have any left over. I had no issues with chunky almond milk or the pie freezing too fast, all you’re doing is melting chocolate and whisking it with a few ingredients, if you are slow at doing this simple task then it’s not the recipe’s fault. The pie is in the freezer and I can’t wait to eat it… I hope people aren’t too critical about the chunky look :) Reply This pie is wonderful. I am a big fond of coconut and chocolate and the figs added a slight sour taste! And tell Eric that his trick worked :) Reply I’ve been having a problem with the topping. I’m using this recipe to feed a large group for a dessert after a main meal in a few days time, so trying to get an idea for timings.
Am I missing something, or is this something you may work on in the future? Reply Hey Angela, this tart looks absolutely amazing! I’m going to see my family for holidays (whom I haven’t seen for 2.5 years) and I wanna make a delicious pie, cake or tart to really impress and prove the point that vegan food can be not just as good but way better! Lena Reply I made this yesterday and it is amazing!!!! Such a shame that it would melt if I brought it somewhere to share…maybe not. Can’t wait to make it :) just wondering whether I could use fresh coconut and just “grate” it or is dried coconut a better option? Definitely going to try this dessert out sometime next week. Reply I froze it successfully for 1.5-2 weeks and then thawed mostly on the counter and transferred to the fridge before serving.
So my Q is: which one of your recipes would you recommend? You may also want to try the chocolate cake in the OSG cookbook. Question – I plan to do my Thanksgiving baking at my parents house, which is 1.5 hours away from where we are eating Thanksgiving dinner. I’m pretty sure I can eat it all by myself :-) Reply I made this pie last night and it was delicious. Also, if using a silicone base, is there a need for a wax paper or should it come out more easily? Lots of Asian desserts – especially Malay and Peranakan – use coconut as a key dessert ingredient. Not sure how much longer it can freeze for, but hopefully that gives you a bit of hope! I tried making the filling with homemade coconut milk instead of canned… Could the canned coconut milk have a thicker texture, more like cream maybe?
I also used 1 chocolate bar and weighed up 200 grams of Camino dark chocolate chips, same thing. Thank you for your reply, Reply Beautiful pie and I’m sure delicious!
Her crust/filling ingredients ratio was spot on, everything worked out exactly as described. I have to keep remind myself that I cannot do anything involving ‘designs’ on cakes/ pies. Replaced the dates with figs paste (i live in spain) and it is wonderful.
I used Green & Black’s Dark 85% chocolate and it was super rich. The swirls turned out gorgeous, I received a lot of compliments on both the taste and presentation of this tart.