Ingredients:
For the Crust:
- 1 1/2 cups almond flour (or all-purpose flour for a more traditional crust)
- 1/4 cup coconut flour (or you can use more almond flour)
- 2 tablespoons cocoa powder (unsweetened)
- 1/4 cup coconut oil (melted) or vegan butter
- 2-3 tablespoons maple syrup (or agave syrup)
- 1/4 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Filling:
- 1 can (13.5 oz) full-fat coconut milk (or any other plant-based cream)
- 8 oz dark chocolate (vegan, around 70% cocoa, chopped)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup (or agave syrup)
- Pinch of salt
For the Raspberry Layer:
- 1 1/2 cups fresh raspberries (or thawed frozen raspberries)
- 2 tablespoons maple syrup (or sugar)
- 1 tablespoon lemon juice (optional, for added brightness)
For Garnish:
- Fresh raspberries
- Grated vegan chocolate or cocoa powder (optional)
Instructions:
1. Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the almond flour, coconut flour, cocoa powder, and a pinch of salt.
- Add the melted coconut oil (or vegan butter), maple syrup, and vanilla extract. Mix until the dough starts to come together. It should be crumbly but able to press into a tart pan.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan, making sure the crust is evenly distributed.
- Bake the crust for 8-10 minutes until it’s firm and slightly golden around the edges. Remove from the oven and let it cool completely.
2. Make the Chocolate Filling:
- In a small saucepan, heat the coconut milk over medium heat until it’s warm but not boiling.
- Remove the saucepan from the heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and smooth.
- Stir in the maple syrup, vanilla extract, and a pinch of salt until well combined.
- Let the chocolate filling cool slightly before pouring it into the cooled tart crust. Smooth the top with a spatula.
3. Make the Raspberry Layer:
- In a small saucepan, heat the raspberries, maple syrup, and lemon juice (if using) over medium heat. Stir occasionally, and cook for 5-7 minutes, or until the raspberries break down into a thick, syrupy consistency. You can mash the raspberries with the back of a spoon to make it more jam-like.
- Remove from heat and let it cool slightly.
4. Assemble the Tart:
- Once the chocolate filling has set a little but is still soft, spoon or drizzle the raspberry mixture on top of the chocolate layer.
- Use a spoon or spatula to spread it evenly, leaving a small border around the edges.
- Place the tart in the refrigerator for 2-3 hours or until the filling has fully set.
5. Garnish and Serve:
- Once the tart has set, remove it from the fridge. Garnish with fresh raspberries and a sprinkle of grated vegan chocolate or cocoa powder for an extra touch.
- Slice the tart and serve chilled.
Tips:
- Make it ahead: This tart can be made a day in advance and stored in the fridge, allowing the flavors to meld and the filling to firm up beautifully.
- Customizations: You can add a layer of vegan ganache on top of the chocolate filling for a richer taste or top with other berries like blueberries or strawberries.
- For a nut-free version: Swap the almond flour crust for a simple oat-based crust or a gluten-free graham cracker crust.
This Vegan Raspberry Chocolate Tart is the perfect balance of sweet and tart, with a rich chocolatey base and vibrant raspberry topping. It’s a stunning dessert that’s sure to impress! 🍫🍓
