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Vegan Chocolate Tart

A rich and guilt-free vegan chocolate tart that's easy to make and perfect for any occasion. Topped with a zesty raspberry purée, it's a crowd-pleaser that satisfies sweet cravings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup dates, pitted Use soft dates for a smoother crust.
  • 1 cup almonds Can swap with walnuts or pecans for variation.
  • 3 tablespoons cacao powder Ensure it's gluten-free if necessary.
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil, melted
Filling Ingredients
  • 1 cup coconut cream
  • 1/2 cup dark chocolate, chopped
  • 1/4 cup maple syrup
Raspberry Purée Ingredients
  • 1 cup raspberries Fresh or frozen will work.
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, blend the dates, almonds, cacao powder, and sea salt until a dough forms.
  3. Press this mixture into the bottom of a tart pan and bake for 10 minutes.
  4. For the filling, in a saucepan over low heat, combine coconut cream, dark chocolate, and maple syrup until melted and smooth.
  5. Pour the chocolate mixture into the crust and refrigerate until set.
  6. To make the raspberry purée, blend raspberries and lemon juice until smooth.
Serving
  1. Serve the tart topped with raspberry purée.

Notes

Store leftovers in an airtight container in the fridge for up to five days. Freezes beautifully for a month; thaw in the fridge before serving. You can add sliced bananas or swirl in peanut butter into the chocolate filling for variation.