Dessert
Vegan Gluten-Free Chocolate Raspberry Tart
2 u 30 minVoor 8Nutri-Score D€€
D
2 u 30 min
2 u 30 minVegan Gluten-Free Chocolate Raspberry Tart
recept van
erin.devitt.wellness
@erin.devitt.wellness
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
chocolate crackers (gluten-free)Bakkerij200 g- refined coconut oil (melted)Voorraadkast45 ml
raspberries (fresh or frozen)Groente en fruit250 g
maple syrupVoorraadkast30 ml
cashews (soaked)Noten en zaden70 g- vanilla powderVoorraadkast2 g
saltKruiden en specerijen1 g
filtered waterDranken240 ml- dark chocolate chipsVoorraadkast130 g
- semi-sweet chocolate chipsVoorraadkast130 g
per portie
Voedingswaarden
216kcal
- Koolhydraten
- 22 g
- Eiwitten
- 3 g
- Vetten
- 13 g
wat je gebruikt
Keukengerei
Keukenmachine- tart pan
Steelpan
Blender
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Layer the raspberry filling
- Pour the cooled raspberry mixture over the crust.
- Freeze until no longer tacky.
- Stap 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.
- Stap 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.
- Stap 6
Freeze and serve
- Freeze until fully set.
- Let it thaw slightly before serving.
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