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Vegan Gluten-Free Chocolate Raspberry Tart
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Vegan Gluten-Free Chocolate Raspberry Tart

2 godz. 30 minPorcje: 8Nutri-Score D€€
od @erin.devitt.wellness2 importyugotowano 0 razy
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Składniki

8 osób
  • chocolate crackers (gluten-free)Piekarnia200 g
  • refined coconut oil (melted)Spiżarnia45 ml
  • raspberries (fresh or frozen)Warzywa i owoce250 g
  • maple syrupSpiżarnia30 ml
  • cashews (soaked)Orzechy i nasiona70 g
  • vanilla powderSpiżarnia2 g
  • saltPrzyprawy1 g
  • filtered waterNapoje240 ml
  • dark chocolate chipsSpiżarnia130 g
  • semi-sweet chocolate chipsSpiżarnia130 g

na porcję

Wartości odżywcze

216kcal

Węglowodany
22 g
Białko
3 g
Tłuszcz
13 g
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Przybory

  • Robot wielofunkcyjny
  • tart pan
  • Rondel
  • Blender kielichowy
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Layer the raspberry filling

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

  6. Freeze and serve

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