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Vegan Gluten-Free Chocolate Raspberry Tart
Dessert

Vegan Gluten-Free Chocolate Raspberry Tart

2 Std. 30 Min.Für 8Nutri-Score D€€
von @erin.devitt.wellness2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

8 Personen
  • chocolate crackers (gluten-free)Backwaren200 g
  • refined coconut oil (melted)Vorräte45 ml
  • raspberries (fresh or frozen)Obst & Gemüse250 g
  • maple syrupVorräte30 ml
  • cashews (soaked)Nüsse & Samen70 g
  • vanilla powderVorräte2 g
  • saltGewürze1 g
  • filtered waterGetränke240 ml
  • dark chocolate chipsVorräte130 g
  • semi-sweet chocolate chipsVorräte130 g

pro Portion

Nährwerte

216kcal

Kohlenhydrate
22 g
Eiweiß
3 g
Fett
13 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Küchenmaschine
  • tart pan
  • Stielkasserolle
  • Standmixer
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Make the crust

    • Pulse the chocolate crackers and coconut oil in a food processor until a sand-like texture forms.
    • Press the mixture firmly into a parchment-lined tart pan.
    • Freeze until hardened.
    Schritt 1

  2. Cook the raspberry layer

    • Cook the raspberries and maple syrup in a small pan over medium heat, breaking up the raspberries with a spoon.
    • Cook until thickened, then cool and chill in the freezer.
    Schritt 2

  3. Layer the raspberry filling

    • Pour the cooled raspberry mixture over the crust.
    • Freeze until no longer tacky.
    Schritt 3

  4. Make the cashew cream

    • Blend the soaked cashews, water, salt and vanilla powder in a high-speed blender until smooth.
    • Heat the cashew cream in a small pan until thickened.
    Schritt 4

  5. Make the ganache

    • Pour the chocolate chips into a heat-safe bowl and pour the hot cashew cream over them.
    • Stir until smooth.
    • Pour the ganache over the raspberry layer and smooth the top.
    Schritt 5

  6. Freeze and serve

    • Freeze until fully set.
    • Let it thaw slightly before serving.
    Schritt 6
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