Dessert
Vegan Gluten-Free Chocolate Raspberry Tart
2 h 30 minServes 8Nutri-Score D€€
D
2 h 30 min
2 h 30 minVegan Gluten-Free Chocolate Raspberry Tart
recipe by
erin.devitt.wellness
@erin.devitt.wellness
2 recipes
2 imports
0 cooked
what you need
Ingredients
chocolate crackers (gluten-free)Bakery200 g- refined coconut oil (melted)Pantry45 ml
raspberries (fresh or frozen)Produce250 g
maple syrupPantry30 ml
cashews (soaked)Nuts & seeds70 g- vanilla powderPantry2 g
saltSpices1 g
filtered waterBeverages240 ml- dark chocolate chipsPantry130 g
- semi-sweet chocolate chipsPantry130 g
per serving
Nutrition
216kcal
- Carbs
- 22 g
- Proteins
- 3 g
- Fat
- 13 g
what you’ll use
Tools
Food processor- tart pan
Saucepan
Blender
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Layer the raspberry filling
- Pour the cooled raspberry mixture over the crust.
- Freeze until no longer tacky.
- Step 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.
- Step 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.
- Step 6
Freeze and serve
- Freeze until fully set.
- Let it thaw slightly before serving.
most cooked first