Chocolate Raspberry Tart
A seriously lush dairy and refined sugar free tart that combines chocolate and raspberry - one of my favourite combos.
Servings 16 slices
Calories 313kcal
Equipment
- 22 cm tart tin
Ingredients
Base
- 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
Filling
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 313kcal | Carbohydrates: 23g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Sodium: 3mg | Potassium: 314mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2.1mg