This is the tastiest vegan dessert ever ever ever. You have to be very careful when you make the caramel, or it'll be really runny, but even if you aren't paying attention and make it all runny, this is still the tastiest thing on earth. Try putting berries on top.

The recipe is from, an excellent repository of all things vegan, and was submitted there by Michelle Aaron.


-1 cup flour
-1 cup oats
-1/2 cup fructose or sugar
-1 lb soy margarine
-1 cup brown sugar
-1 cup pecans toasted
-1 lb semi sweet chocolate chopped (most semi sweets are dairy free)
-3/4 cup soymilk or almond milk


CRUST Pre-heat oven to 350° fahrenheit. In a medium bowl mix flour, oats and fructose. Cut 1/2 lb soy margarine into small cubes and mix into dry ingredients with a fork until crumbly. Press mixture firmly and evenly into the bottom of a springform pan. Bake at 350° for 15 minutes, cool.

CARAMEL In a small saucepan melt 1/4 lb soy marg. Stir in brown sugar, stir constantly until sugar is smooth and melted. Slowly stir in 1/4 cup soy or almond milk. Stir until smooth and shiny. Pour caramel over cooled crust. Sprinkle pecans in an even layer over caramel. Refridgerate for approx 20-25 minutes or until caramel thickens.

TRUFFLE LAYER Bring a medium pot of water to boil, turn down to a simmer. In a stainless steel or glass mixing bowl. Place remaining 1/4 lb soy margerine and chocolate. Place bowl over simmering water and stir chocolate until melted. Stir in remaining 1/2 cup soy or almond milk until smooth. Pour chocolate mixture over caramel crust. Pour in a spiral motion working inwards so as not to disturb the pecans too much. Tap bottom of pan on counter to settle chocolate. Place in fridge to set (approx 2hrs). This is a VERY rich dessert so it can be cut into 16 small pieces.

Serves: 16
Preparation time: 2hrs to set

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