Vegan Raspberry Chocolate Tart
A sumptuous dessert featuring a rich chocolate base paired with the vibrant tang of fresh raspberries, making it a delightful and guilt-free indulgence.
Ingredients
For the 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 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
For the filling
- 14 oz coconut milk
- 10.5 oz frozen raspberries yields 200 ml raspberry juice, or other berries
- 1/4 cup raw cane sugar or other sugar to taste
- 1/2 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
Preparation
- Preheat the oven to 356 °F (180 °C) and grease a 9.5-inch tart pan.
- If whole almonds and oats are used, grind them in a food processor until finely textured.
- Mix in cocoa powder, salt, dates, maple syrup, and melted coconut oil, and blend until sticky.
- Press this mixture into the bottom and sides of the tart pan.
- Bake for 15-20 minutes, or refrigerate for a no-bake version.
- Allow the tart crust to cool completely.
Filling
- In a saucepan, cook frozen raspberries until soft and bursting, then strain to separate juice.
- Dissolve cornstarch and agar powder in a little water, then add to raspberry juice and other filling ingredients.
- Stir over medium heat until thickened.
Assembly
- Pour the raspberry filling into the cooled tart shell and let reach room temperature.
- Refrigerate until fully set, at least 2 hours.
- Garnish with fresh raspberries, chocolate designs, or any optional garnishes before serving.
Serving
- Slice, share, and enjoy every decadent bite.
Notes
For a richer experience, consider adding a layer of vegan chocolate ganache beneath the raspberry filling. You can also experiment with flavors by adding a splash of espresso into the chocolate crust.