This tart is kinda easy to make, you just set it and forget it. When I say kinda easy to make… I mean, the making of it is super easy, but I made a bit of a mess in the process! 🙂 It is super delicious, not overly sweet and healthy-ish. There are no refined sugars, or dairy products, lots of healthy fats, and dark chocolate which is packed with magnesium and other healthy stuff! Below are some easy to follow instructions, but you can also follow along on my Instagram story. This one is perfect for Valentine’s Day! xo
RAW VEGAN CHOCOLATE RASPBERRY TART (NO BAKE)
- 1/2 Cup Soaked Cashew
- !/4 Cup melted Dark Chocolate Chips
- 1 Cup Melted Coconut Oil
- 3/4 Cup Maple Syrup
- 2 packs fresh Raspberries
- Almond flour
- Sea Salt
This tart is kinda easy to make, you just set it and forget it. When I say kinda easy to make… I mean, the making of it is easy, but I made a bit of a mess in the process! 🙂 It is delicious and healthy-ish. There are no refined sugars, or dairy products, lots of healthy fats, and dark chocolate which is packed with magnesium and other healthy stuff! Below are some easy to follow instructions, but you can also follow along on my Instagram story.
First try and remember to soak your cashews for 2 hours before, but if you are in a hurry like me, then you can put them in boiling water for a few minutes and they will soften right up. Use a separate container, don’t soak nuts in the boiling pot.
While that’s happening you can make your crust. For the crust all you need is almond flour, coconut oil, and maple syrup. Poor about 2 cups of almond flour into the middle of a 9 inch tart mold or pie mold. Add 1/2 cup of coconut oil, and 1/3 cup of maple syrup. Squeeze it all together with your hands until you get a nice firm consistency, something that will keep the shape of the mold. You can add flour if it’s too wet, or oil if it’s too dry. This recipe is very forgiving. Once you have covered the mold with an even crust you can place it in the freezer to set.
Now it’s time for the filling. This is much easier with a powerful blender, but you can probably make it work with a regular one, or a hand blender. Add all the chocolate, coconut oil, cashews (that have been drained and rinsed), and maple syrup to you blender, and blend on high till smooth.
Once it’s smooth lay it on top of your crust, sprinkle with some sea salt to give it that extra yum factor, and the hard work is over! Put it back in the freezer for at least an hour. Once the tart has set you should take it out about 20 minutes before you are ready to eat it. This is when you should place the fresh raspberries on top (strawberries work too), cover the whole tart with raspberries, or just partially cover it, whatever looks prettiest to you. Let it sit for a few, so it can thaw a bit, and serve! Powdered sugar is a nice touch, but not a must if you want to stick to no refined sugars…
Watch as your partner, or guests ooooh and aaaah in amazement, and delight!
