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Tuesday, August 20, 2013

♥ Sinless Vegan & Gluten-Free Chocolate Raspberry Tart ♥


for the crust:
  • 2 cups raw nuts (I used half and half of almonds and cashews) *
  • 1 cup dates, pitted
  • a pinch of maldon salt
for the chocolate filling:
  • 1 cup dates, pitted
  • 1/2 cup raw cashews
  • 6 tbsp cacao powder
  • 4 tbsp all-natural peanut butter (or any other kind of nut butter)
  • 1/2 tsp vanilla essence
  • unsweetened plant-based milk (or water), until desired consistency
for the final layer:
  • roughly 2 cups fresh raspberries
  • grated and/or melted dark sugar-free vegan chocolate (optional)
serving suggestions:
  • whipped coconut cream (see recipe below)

1. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit. Place all the ingredients for the crust, except the dates, in a food processor and pulse it until you have a coarse meal. Add in the dates and process until you have a sticky dough. Press this firmly into the bottom of either a tart or pie pan lined with parchment, before punching holes all around the bottom using a fork. You get the most aesthetically pleasing result by using a tart pan, but taste-wise either works perfectly. Bake for about 10-20 minutes, until golden brown. Remove the crust from the oven and set it aside to cool.

2. While the crust is baking, go ahead and make the chocolate filling. This is done simply by placing all the ingredients into a food processor and run until you have a smooth and creamy paste. Start with using 1 cup of milk and add more as you go along. I ended up using about 1 1/2 cup, but you might need slightly more or less. The texture should be similar to Nutella! Pour the filling over crust, flatten with a spatula and transfer the pie to the refrigerator. Leave it for at least 2 hours, preferably over-night, allowing it to set properly.

3. Once the chocolate filling has set, remove the tart from the refrigerator. Start by picking out all the best-looking raspberries that are roughly the same size. Arrange them as close together as you possibly can on top of the chocolate filling. To achieve the best result, start in the middle and work your way towards the edges, working in circles.

 4. Now simply garnish with whatever you wish. I chose to melt some sugar-free vegan dark chocolate and drizzle it on top of the raspberries, as well as adding a dash of grated chocolate on top. I served it with some whipped coconut cream, which tasted heavenly.

Makes 1--9"pie.

Whipped Coconut Cream

makes 2 cups
  • 1 can of full-fat coconut milk
  • 1/2 tsp vanilla essence
  • a pinch of maldon salt

1. Place the coconut milk in the fridge and allow it to sit overnight. Take it out the following day and resume to the second step.

 2. Open the can and scoop out the hardened coconut mass that has gathered on the top into a bowl. The coconut water that remains can be used in any recipe that calls for plant-based milk so there is no need to throw this out.

 3. Grab either an electric or manual hand mixer and start whisking the mass until you have a smooth cream. I used an electric hand mixer and it took less than 1 minute from start to finish. It will probably take slightly longer if you use a manual hand mixer but it is far from un-doable. Serve immediately.


1 comment:

Bernideen said...

Looks very........sinful! Yum!