Are you celebrating Mothers day this Sunday? If so, this Chocolate Raspberry Tart is the perfect treat to make your mum.
With a nutty almond oat base, and silky smooth chocolate raspberry filling, topped with fresh juicy raspberries, it tastes perfect with a dollop of simple plant-based yoghurt or vanilla ice cream on the side.
How to Make a Chocolate Raspberry Tart
Benefits of Raspberries
Raspberries are one of my favourite berries, but they are pretty expensive outside of the summer season (or often, just not available). Luckily this tart only needs frozen berries for the filling, so you can reserve any fresh ones you find to sprinkle on top.
Berries are super high in antioxidants, which can be measured on the ORAC scale (Oxygen Radical Absorbance Capacity) – a fancy acronym for telling us how many free radicals (compounds that age our cells) a particular food can absorb. The higher the ORAC, the more free radical-crunching ability they have. Raspberries for example contain 5,065 ORAC units per 100g. This compares to blueberries at 4,669, and strawberries at 4,302. Raspberries for the win.
Raspberries are a tarter berry that most, so need a little sweetness to bring out their gorgeous flavours. The dates and maple in this tart do that perfectly. In winter when fresh rasps aren’t around, I’ll make this tart with freeze dried berries on top instead. Just as good.
This tart also keeps really well in the fridge – easily 5-6 days. Otherwise, I often pop half straight in the freezer to bring out in weeks to come, or you can cut it into portions and freeze if you want to pull out single servings.
Love sweet tarts? Here are some more to try:
- Matcha Lavender Tarts
- Fruit Mince Tarts
- Midnight Black Sesame Tarts
- Custard Fruit Tarts
- Chocolate Expresso Tart
So give it a whirl this weekend! I can’t wait to hear what you (and your mum) think. Leave me a comment below, or share a picture of your masterpiece on Instagram and tag me @begoodorganics.
Enjoy your weekend my friend, and if you’re a mama like me – the happiest of Mother’s Days to you.
- 1 c almonds
- ½ c rolled oats or buckwheat
- 1 c dates
- 3 tbsp cacao powder
- 1/2 tsp vanilla extract
- pinch sea salt
- 1 tbsp cacao butter melted
- 1 1/2 c cashews soaked 2hrs, rinsed & drained
- 1 1/2 c raspberries fresh or defrosted
- ¼ c maple syrup
- 2 tsp vanilla extract
- pinch sea salt
- ¼ c plant-based milk
- 1/4 c cacao butter melted
- 1/4 c cacao powder
- Blend base ingredients in a food processor or blender to a breadcrumb that sticks together.
- Pour into your tart tin lined with clear biodegradable wrap, press up the edges until firm.
- Blend filling ingredients except cacao butter and powder until super smooth. Add cacao butter and blend again, then add cacao powder and blend til combined. Pour into base then place in freezer for 2 hrs to set. Will keep in the freezer for up to 1 month.
- 22 cm tart tin
- Gluten free: Swap the rolled oats for extra almonds, or raw/activated buckwheat groats.
- Nut free: Replace the almonds in the base with sunflower seeds, and the cashews in the filling with hemp seeds.