Vegan Raspberry Chocolate Tart
A decadent vegan dessert that combines rich chocolate with tart raspberries in a delightful nutty crust.
Ingredients
For the Crust
- 2 cups almond flour Known for its slightly sweet and nutty flavor.
- 1 cup rolled oats Provides a wholesome texture.
- 3 tablespoons cocoa powder Adds chocolaty depth.
- 1 pinch salt Heightens flavors.
- 4.2 ounces soft dates Provides natural sweetness.
- 1 tablespoon maple syrup For extra flavor.
- 2 tablespoons melted coconut oil Adds richness.
For the Filling
- 14 ounces coconut milk Creates a creamy filling.
- 10.5 ounces frozen raspberries Star of the recipe for a burst of fruitiness.
- 1/4 cup raw cane sugar Adjust sweetness to taste.
- 1/2 teaspoon agar powder Helps set the filling.
- 3.5 tablespoons cornstarch Helps thicken the filling.
- 1 teaspoon vanilla extract For a fragrant finish.
For Garnishing
- to taste fresh raspberries, red currants, pomegranate seeds, or colorful sprinkles For visual appeal.
Instructions
Preparation of the Crust
- Preheat your oven to 356°F (180°C) and grease a 9.5-inch tart pan.
- Grind the nuts and oats into flour with a food processor.
- Combine flour with cocoa powder, salt, pitted dates, maple syrup, and melted coconut oil in a mixing bowl.
- Press the mixture firmly into the tart pan to create an even crust.
- Bake the shell for 15-20 minutes until set, or refrigerate for no-bake option for an hour.
Preparation of the Filling
- In a saucepan, heat the frozen raspberries gently until they start to thaw.
- Strain the mixture to collect the raspberry juice.
- Dissolve cornstarch and agar powder in a little water and add to raspberry juice along with coconut milk and sugar.
- Bring mixture to a gentle boil while stirring continuously for 1-2 minutes until thickened.
Assembly
- Once the tart shell has cooled, pour the raspberry filling into it and chill for at least 2 hours.
Serving
- Garnish the tart with fresh raspberries, red currants, pomegranate seeds, and colorful sprinkles.
- Slice into wedges and enjoy!
Notes
For a more intense raspberry flavor, double the quantity of raspberries. Add mini vegan chocolate chips to the filling for a chocolate lover’s dream. Serve with coconut whipped cream or dairy-free ice cream.