½ cup hazelnuts, toasted
3 tbsp. sucanat
1 ¼ cup whole wheat pastry flour
6 tbsp chilled Earth Balance margarine, cut into small pieces
Egg Replacer mixed with water, the equivalent of 1 egg
2 oz. grain sweetened vegan chocolate
1 tsp grapeseed oil
In food processor, process toasted hazelnuts and sucanat until nuts are finely ground. Add flour and salt, process until well combined. Transfer to large bowl.
Using fingertips, work margarine into dry ingredients until mixture resembles coarse crumbs. Stir in Egg Replacer with a fork. Do no overwork – mixture should be crumbly. Press evenly into 10-inch flan pan. Refrigerate for 30 minutes.
Using a fork prick bottom and sides of pastry. Line pastry with foil and fill with dried beans. Bake at 350 degrees for 15, remove foil and beans. Bake an additional 10 minutes or until golden. Place on rack to cool completely.
Melt chocolate and oil together; brush over bottom and about a third of the way up sides of crust; refrigerate until set.
Filling:
¼ cup fruit juice sweetened strawberry jelly
½ tsp grated lemon zest
½ tsp lemon juice
2 cup sliced strawberries
6 cup small whole strawberries
2 oz. grain sweetened vegan chocolate
1 tsp grapeseed oil
In small saucepan, combine strawberry jelly, lemon zest and juice. Place over low heat and stir constantly until jelly melts. Place sliced berries evenly over chocolate-coated crust. Arrange whole berries on top. Brush with strawberry jelly mixture. Melt chocolate and vegetable oil together; drizzle over strawberries. Refrigerate until chocolate sets or up to 2 hours.