Vegan Raspberry Chocolate Tart ❤️
I’m thrilled to share my first vegan raspberry chocolate tart recipe! This delightful dessert is perfect for any occasion, combining a rich chocolate crust with a luscious raspberry filling. Let’s dive into the details:
Ingredients
Chocolate Crust:
- 2 cups almond flour (or whole almonds or other ground nuts or seeds)
- 1 cup rolled oats (or oat flour or all-purpose or spelt flour)
- 3 tbsp cocoa powder
- 1 pinch of salt
- 4.2 oz soft dates (or soft Medjool dates or other soft dried fruit)
- 1 tbsp maple syrup (or other syrup)
- 2 tbsp coconut oil (melted, or vegan butter)
Raspberry Filling:
- 14 oz coconut milk
- 10.5 oz frozen raspberries (yields 200 ml raspberry juice, or other berries)
- ¼ cup raw cane sugar (or other sugar to taste)
- ½ tsp agar powder (100% pure powder)
- 3.5 tbsp cornstarch
- 1 tsp vanilla extract (or ground vanilla, optional)
For Garnish (optional):
- Fresh raspberries
- Red currants
- Pomegranate seeds
- Sprinkles
Instructions
Chocolate Crust:
- Preheat the oven to 356 °F (180 °C) and lightly grease a 9.5-inch (24-cm) tart pan with a removable bottom (or a springform pan).
- If using whole nuts and rolled oats, grind both into flour using a blender or food processor. Add cocoa powder, salt, dates, maple syrup, and melted coconut oil, and blend again until the mixture sticks together. (If it looks too dry, add a little water).
- Press the mixture into the prepared pan, forming an even tart shell. Bake in the preheated oven for 15-20 minutes. (If bubbles appear, press them down with a spoon afterward). For a no-bake option, simply place the pan in the refrigerator. However, the bottom will not be crispy, but rather softer, like Bliss Balls.
- Allow to cool completely before adding the filling.
