Skip to content
Menu
Vegan Gluten-Free Chocolate Raspberry Tart
Dessert

Vegan Gluten-Free Chocolate Raspberry Tart

2 h 30Pour 8Nutri-Score D€€
par @erin.devitt.wellness2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • chocolate crackers (gluten-free)Boulangerie200 g
  • refined coconut oil (melted)Épicerie45 ml
  • raspberries (fresh or frozen)Fruits et légumes250 g
  • maple syrupÉpicerie30 ml
  • cashews (soaked)Fruits à coque et graines70 g
  • vanilla powderÉpicerie2 g
  • saltÉpices1 g
  • filtered waterBoissons240 ml
  • dark chocolate chipsÉpicerie130 g
  • semi-sweet chocolate chipsÉpicerie130 g

par portion

Nutrition

216kcal

Glucides
22 g
Protéines
3 g
Lipides
13 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Robot multifonction
  • tart pan
  • Casserole
  • Blender
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Layer the raspberry filling

    • Pour the cooled raspberry mixture over the crust.
    • Freeze until no longer tacky.
    Étape 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.
    Étape 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.
    Étape 5

  6. Freeze and serve

    • Freeze until fully set.
    • Let it thaw slightly before serving.
    Étape 6
Obtenir Mezze