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Vegan Raspberry Chocolate Tart

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A delightful blend of rich flavors and textures, this Vegan Raspberry Chocolate Tart features a chocolaty crust topped with a luscious raspberry filling, making it a guilt-free indulgence.

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup rolled oats
  • 3 tablespoons cocoa powder
  • 1 pinch of salt
  • 4.2 ounces soft dates
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil (melted)
  • 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 garnishing)
  • Red currants (for garnishing)
  • Pomegranate seeds (for garnishing)
  • Sprinkles (for garnishing)

Instructions

  1. Preheat the oven to 356 °F (180 °C) and grease a 9.5-inch tart pan.
  2. Grind the almond flour and rolled oats into a fine flour using a food processor.
  3. Combine the ground mixture with cocoa powder, salt, softened dates, maple syrup, and melted coconut oil.
  4. Press the mixture into the tart pan, evenly distributing it across the bottom and sides.
  5. Bake in the preheated oven for 15-20 minutes.
  6. Allow the crust to cool completely.
  7. Heat the frozen raspberries over medium heat until they are soft and mashable.
  8. Strain the raspberry mixture to separate the juice from the seeds.
  9. Mix the cornstarch with agar powder and a small amount of water to form a slurry.
  10. Combine the raspberry juice with coconut milk, raw cane sugar, and cornstarch-agar slurry.
  11. Stir well and bring to a boil, then reduce heat and cook until thickened.
  12. Pour the raspberry filling into the cooled tart shell.
  13. Refrigerate for at least 2 hours or until set.
  14. Garnish with fresh raspberries, red currants, pomegranate seeds, and sprinkles.

Notes

For an extra chocolatey flavor, consider adding chocolate chips to the crust.

Nutrition

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