Vegan Dark Chocolate Raspberry Tart

This better-for-you tart recipe uses a homemade granola crust comprised of whole-food ingredients rather than using store-bought pastry dough, which often contains preservatives, colorings and other undesirable additives. Plus, it’s bursting with an all-natural, sweet-and-sour raspberry filling and topped with a dark chocolate ganache. Garnish with fresh berries and cacao nibs for a fancy finish.

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Vegan Dark Chocolate Raspberry Tart

Prep Time 10 minutes

Cook Time 50 minutes

Cooling Time 7 hours

Total Time 8 hours

Servings 8

Calories 604 kcal

Ingredients

Crust

• 3.1 oz. rolled oats
• 3.1 oz. raw almonds
• 6 Tbsp. coconut sugar
• 1/4 tsp. pink salt
• 4 Tbsp. refined coconut oil melted

Raspberry filling

• 1 cup raw cashews soaked 2-4 hours, rinsed & drained
• 1 cup fresh or defrosted frozen raspberries
• 5 Tbsp. maple syrup
• 1/4 cup coconut oil melted
• 1/2 cup coconut cream

Dark chocolate ganache

• 4.2 oz. 70% dark chocolate
• 3/4 cup coconut cream or full-fat coconut milk
• 2 Tbsp. maple syrup depending on how sweet your chocolate is

Garnish

• Fresh raspberries
• Raw cacao nibs

Instructions

Crust

1. Preheat oven to 338 degrees F. In food processor, combine rolled oats, raw almonds, coconut sugar and pink salt. Process until mixture reaches flour-like consistency.
2. Add melted coconut oil and process until mixture resembles wet sand.
3. Press mixture into the bottoms and sides of tart tin. Bake for about 15-20 minutes or until baked through. Let cool, then transfer to freezer for 30 minutes to an hour. Note: The crust will be very soft, but it will firm as it cools.

Raspberry filling

1. In high-speed blender, combine all ingredients until fully incorporated and creamy. Use spatula to layer mixture onto crust. Return to freezer to set.

Dark chocolate ganache

1. In small bowl, combine chopped chocolate and maple syrup.
2. In small post, heat coconut cream until just before boiling. Pour over chocolate-maple mixture and stir together until well combined. Pour ganache over raspberry filling.
3. Return to freezer. Once set, remove tart from the tin and thaw at room temperature. Or, refrigerate until it becomes soft enough to cut.
4. Garnish with fresh raspberries and raw cacao nibs. Cut with a warm knife.

Recipe Notes

Order the ingredients you need to make this recipe at Vitacost.com!

Nutrition Facts

Vegan Dark Chocolate Raspberry Tart

Amount Per Serving (1 g)

Calories 604 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 29g145%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 0.4mg0%

Sodium 90mg4%

Potassium 507mg14%

Carbohydrates 44g15%

Fiber 6g24%

Sugar 21g23%

Protein 9g18%

Vitamin A 11IU0%

Vitamin C 5mg6%

Calcium 74mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.