Print

Vegan Raspberry Chocolate Tart

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful vegan dessert that balances rich chocolate flavors with the tart brightness of fresh raspberries.

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup rolled oats
  • 3 tablespoons cocoa powder
  • 1 pinch salt
  • 4.2 ounces soft dates
  • 1 tablespoon maple syrup
  • 2 tablespoons melted coconut oil
  • 14 ounces coconut milk
  • 10.5 ounces frozen raspberries
  • 1/4 cup raw cane sugar
  • 1/2 teaspoon agar powder
  • 3.5 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Fresh raspberries for garnish
  • Red currants for garnish
  • Pomegranate seeds for garnish
  • Festive sprinkles for garnish

Instructions

  1. Preheat the oven to 356°F (180°C) and grease a 9.5-inch tart pan.
  2. Grind almond flour and rolled oats into a fine flour, then combine with cocoa powder, salt, softened dates, maple syrup, and melted coconut oil; blend until crumbly.
  3. Press the mixture into the tart pan and bake for 15-20 minutes until firm.
  4. Allow the crust to cool completely.
  5. In a saucepan, heat frozen raspberries until soft, then strain to separate juice from seeds.
  6. Mix cornstarch with agar powder and a bit of water to form a slurry.
  7. In a pot, combine raspberry juice, coconut milk, raw cane sugar, and slurry. Stir, bring to boil, then reduce heat and cook until thickened.
  8. Pour filling into the cooled tart shell and refrigerate for at least 2 hours until set.
  9. Garnish with fresh raspberries, red currants, pomegranate seeds, and sprinkles before serving.

Notes

Let the tart chill for an extended period to enhance flavors and texture. Ensure your coconut milk is full-fat for the richest taste.

Nutrition

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