Vegan Raspberry Chocolate Tart
A stunning dessert that balances the rich flavor of chocolate with the tart sweetness of fresh raspberries, perfect for any celebration.
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
- Fresh raspberries for garnish
- Red currants for garnish
- Pomegranate seeds for garnish
- Sprinkles for garnish
Instructions
Preparation
- Preheat your oven to 356 °F (180 °C) and lightly grease a 9.5-inch tart pan.
- If you’re opting for a baked crust, grind your nuts and oats into a fine flour and mix with cocoa powder, a pinch of salt, soft dates, maple syrup, and melted coconut oil.
- Press this mixture firmly into the base of your tart pan and bake for 15-20 minutes, or refrigerate for a no-bake option.
Filling
- Heat the frozen raspberries in a saucepan until they soften, then strain out the juice.
- Combine cornstarch and agar powder in a small bowl with water.
- In a pot, mix the raspberry juice with coconut milk, raw cane sugar, and the cornstarch-agar mixture; bring to a boil while stirring continuously until it thickens.
Assembly
- Once your filling is complete, pour it over the cooled tart shell.
- Allow the tart to chill in the fridge for at least 2 hours to set properly.
Serving
- When ready to serve, top your tart with fresh raspberries, red currants, and pomegranate seeds, and sprinkle fun toppings.
Notes
Consider experimenting with various flavored extracts in the filling for a unique twist. A mix of berries or nuts can provide textural contrast. Adjust sweetness to taste.