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Vegan Raspberry Chocolate Tart

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A delightful vegan dessert that balances richness with the fruity twist of raspberries, featuring a creamy filling and crunchy chocolate crust.

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup rolled oats
  • 3 tbsp cocoa powder
  • 1 pinch of salt
  • 4.2 oz soft dates
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil (melted)
  • 14 oz coconut milk
  • 10.5 oz frozen raspberries
  • 1/4 cup raw cane sugar
  • 1/2 tsp agar powder
  • 3.5 tbsp cornstarch
  • 1 tsp vanilla extract
  • Fresh raspberries (for garnish, optional)
  • Red currants (for garnish, optional)
  • Pomegranate seeds (for garnish, optional)
  • Sprinkles (for garnish, optional)

Instructions

  1. Preheat your oven to 356 °F (180 °C) and grease a 9.5-inch tart pan.
  2. If using whole nuts and rolled oats, grind them into flour using a food processor.
  3. Mix this flour with cocoa powder, salt, soft dates, maple syrup, and melted coconut oil until it holds together.
  4. Press the mixture into the tart pan evenly and bake for 15-20 minutes until firm.
  5. Allow it to cool completely.
  6. In a saucepan over medium heat, warm the frozen raspberries and mash them gently.
  7. Strain the mixture through a fine sieve to collect the raspberry juice.
  8. In a small bowl, dissolve the cornstarch and agar powder in a couple of tablespoons of water.
  9. Combine the raspberry juice with the filling ingredients, stirring thoroughly.
  10. Bring this mixture to a gentle boil, then reduce the heat and let it simmer until thickened, approximately 3-5 minutes.
  11. Pour the berry filling into the cooled tart shell and let it cool to room temperature.
  12. Refrigerate for at least 2 hours to set completely.
  13. Decorate your tart with garnishes just before serving.

Notes

For best results, allow the tart to chill properly and avoid rushing through the mixing process.

Nutrition

Find it online: https://yummyfirst.com/plant-based-raspberry-chocolate-tart/