Postre
Vegan Gluten-Free Chocolate Raspberry Tart
2 h 30 minPara 8Nutri-Score D€€
D
2 h 30 min
2 h 30 minVegan Gluten-Free Chocolate Raspberry Tart
receta de
erin.devitt.wellness
@erin.devitt.wellness
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chocolate crackers (gluten-free)Panadería200 g- refined coconut oil (melted)Despensa45 ml
raspberries (fresh or frozen)Frutas y verduras250 g
maple syrupDespensa30 ml
cashews (soaked)Frutos secos y semillas70 g- vanilla powderDespensa2 g
saltEspecias1 g
filtered waterBebidas240 ml- dark chocolate chipsDespensa130 g
- semi-sweet chocolate chipsDespensa130 g
por ración
Nutrición
216kcal
- Carbohidratos
- 22 g
- Proteínas
- 3 g
- Grasas
- 13 g
lo que usará
Utensilios
Procesador de alimentos- tart pan
Cazo
Batidora de vaso
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Layer the raspberry filling
- Pour the cooled raspberry mixture over the crust.
- Freeze until no longer tacky.
- Paso 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.
- Paso 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.
- Paso 6
Freeze and serve
- Freeze until fully set.
- Let it thaw slightly before serving.
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