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I’m thrilled to share my first vegan raspberry chocolate tart recipe! This delightful dessert is perfect for any occasion, combining a rich chocolate crust with a luscious raspberry filling. Let’s dive into the details:
Ingredients
Chocolate 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 of 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)
Raspberry Filling:
14 oz coconut milk
10.5 oz frozen raspberries (yields 200 ml raspberry juice, or other berries)
¼ cup raw cane sugar (or other sugar to taste)
½ 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
Chocolate Crust:
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