Sinless Vegan Chocolate Raspberry Tart

Sinless Vegan Chocolate Raspberry Tart

I really wanted to come up with a dessert that used my favorite berry as a main ingredients, to really do the fruit justice. I was chatting with my younger sister about what she thought would be a good flavour combination, when she suggested chocolate. We all know that chocolate is just the epitome of deliciousness in the dessert world. You can literally pair everything with it, and it will end up tasting amazing. Some of my favorite things to combine chocolate with is peanuts, caramel, coconut, and of course berries.

Luckily for me, we have a couple of raspberry bushes in our garden, which was picked and used in this dessert. If you cannot get your hands on self-picked wild raspberries, you can definitely use store-bought ones as well, however I would not recommend using frozen berries. They just become far too soggy and would ruin the dish completely. Oh, and make sure to look at the end notes for a way to reduce both the calorie and fat content.

But without any further ado, here is the recipe!

Sinless Vegan Chocolate Raspberry Tart Ingredients:

for the crust:

  • 2 cups raw nuts (I used half and half of almonds and cashews) *
  • 1 cup dates, pitted
  • a pinch of Maldon salt

for the chocolate filling:

  • 1 cup dates, pitted
  • 1/2 cup raw cashews
  • 6 tbsp cacao powder
  • 4 tbsp all-natural peanut butter (or any other kind of nut butter)
  • 1/2 tsp vanilla essence
  • unsweetened plant-based milk (or water), until desired consistency

for the final layer:

  • roughly 2 cups fresh raspberries
  • grated and/or melted dark sugar-free vegan chocolate (optional)

serving suggestions:

  • whipped coconut cream

Sinless Vegan Chocolate Raspberry Tart Directions:

  1. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit. Place all the ingredients for the crust, except the dates, in a food processor and pulse it until you have a coarse meal. Add in the dates and process until you have a sticky dough. Press this firmly into the bottom of either a tart or pie pan lined with parchment, before punching holes all around the bottom using a fork. You get the most aesthetically pleasing result by using a tart pan, but taste-wise either works perfectly. Bake for about 10-20 minutes, until golden brown. Remove the crust from the oven and set it aside to cool.
  2. While the crust is baking, go ahead and make the chocolate filling. This is done simply by placing all the ingredients into a food processor and run until you have a smooth and creamy paste. Start with using 1 cup of milk and add more as you go along. I ended up using about 1 1/2 cup, but you might need slightly more or less. The texture should be similar to Nutella! Pour the filling over crust, flatten with a spatula and transfer the pie to the refrigerator. Leave it for at least 2 hours, preferably over-night, allowing it to set properly.
  3. Once the chocolate filling has set, remove the tart from the refrigerator. Start by picking out all the best-looking raspberries that are roughly the same size. Arrange them as close together as you possibly can on top of the chocolate filling. To achieve the best result, start in the middle and work your way towards the edges, working in circles.
  4. Now simply garnish with whatever you wish. I chose to melt some sugar-free vegan dark chocolate and drizzle it on top of the raspberries, as well as adding a dash of grated chocolate on top. I served it with some whipped coconut cream, which tasted heavenly.

Additional notes (*):

If you wish, you can substitute 1 cup of the nuts for the crust with 1 cup of certified gluten-free oat flour (or just grind rolled oats in a food processor). On the plus side this will lower the fat and calorie content by quite a lot. It will however make the pie taste a bit more “grainy” and “healthy”. Personally I liked both versions, but I would use only nuts if I was making this to people with a “normal” diet.

Any left-overs will hold nicely in the refrigerator for up to a week, however it tastes best when eaten within 3 days. You can also make this a couple days in advance, however if doing so I recommend waiting until the final day before adding the raspberries.


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