Vegan Chocolate Raspberry Tart
Ingredients
For the crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup coconut oil melted
- 1 tablespoons pure maple syrup
- Pinch course sea salt
- ¼ cup coconut sugar
For the filling:
- 1 ½ cups of cashews soaked overnight
- 1 cup of coconut cream*
- ½ cup of maple syrup
- 3 tablespoons of coconut oil- melted and cooled
- 2 teaspoons of lemon zest
- Juice of 1 lemon
- 1 teaspoon of vanilla extract
- ½ teaspoon of salt
- 1 ½ cups of raspberries 1 cup for filling and 1/2 cup (cut in half) for adding in at the end PLUS more for topping if desired
- 1 tablespoon of corn starch
- optional for a pinker color: beet juice 1-2 tablespoons
For chocolate drizzle:
- ½ cup of dark chocolate chips melted
Instructions
For the crust:
- In a medium bowl, mix together all of the crust ingredients until filly combined. It'll be a little gritty.
- Pour the mixture into a tart pan (I used a large tart pan but you could also use 3-4 smaller ones). Spread the mixture out evenly and then using your hands, press in tightly into the bottom of the pan.
- Place in the freezer while you make the filling.
For the filling:
- Combine all of the ingredients in a high speed blender (reserving the extra 1/2 cup of raspberries for later).
- Blend on high for 1 minute or until the mixture is fully combined and creamy. If you weren't able to soak your cashews overnight, it'll be a little but gritty but still tasty!
- Pour the filling into the crust and spread out evenly.
- Evenly spread the extra halved raspberries on top of the tart and them gently press them into the filling. Using a rubber spatula, spread the filling evenly over top of the raspberries so that they get buried in the tart.
- Place the whole tart in the freezer for at least 2 hours but even as long as overnight.
- Take out of the freezer 30 minutes before serving.
- Drizzle the tart with the dark chocolate. I do this by putting the melted chocolate in a little baggie and cutting a small whole in one corner of the bag, pipe the chocolate over top of the tart.
- If desired, top with extra raspberries.
- Serve and ENJOY!!
- Store in fridge.
Notes
*I like to use coconut CREAM out of a can. If you can't find one that says "cream" then full fat coconut milk works just as well. You'll want to put it in the fridge for a bit and when you go to use it, scrap the top, solid part off the top and use that (don't use the liquid at the bottom)
