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Vegan Chocolate Raspberry Tart


  • Author: B. Britnell
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
Scale

Ingredients

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut oil, melted
  • 1 tablespoons pure maple syrup
  • Pinch course sea salt
  • 1/4 cup coconut sugar

For the filling:

  • 1 1/2 cups of cashews, soaked overnight
  • 1 cup of coconut cream*
  • 1/2 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
  • 1/2 teaspoon of salt
  • 1 1/2 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:

  • 1/2 cup of dark chocolate chips, melted

Instructions

For the crust:

  1. In a medium bowl, mix together all of the crust ingredients until filly combined. It’ll be a little gritty.
  2. 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.
  3. Place in the freezer while you make the filling.

For the filling:

  1. Combine all of the ingredients in a high speed blender (reserving the extra 1/2 cup of raspberries for later).
  2. 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!
  3. Pour the filling into the crust and spread out evenly.
  4. 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.
  5. Place the whole tart in the freezer for at least 2 hours but even as long as overnight.
  6. Take out of the freezer 30 minutes before serving.
  7. 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.
  8. If desired, top with extra raspberries.
  9. Serve and ENJOY!!
  10. 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)