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Vegan Raspberry Chocolate Tarts
Vegan Raspberry Chocolate Tarts
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Prep Time:
40 minutes
Cook Time:
5 minutes
Total Time:
75 minutes
Indulge in these decadent raw vegan mini tarts with a date-walnut crust, chocolate ganache, and raspberry filling.
Ingredients:
  • 1 cup firmly packed pitted dates
  • 0.5 cup walnuts
  • 1.5 cups vegan chocolate chips
  • 1 tablespoon coconut oil
  • 0.5 cup coconut cream (mix solid and liquid creams together before measuring)
  • 3 tablespoons unsweetened cocoa powder
  • 6 ounces fresh raspberries
Instructions:
  • In a food processor, blend dates and walnuts until fully combined, approximately 2 minutes. Press 2 tablespoons of the mixture into the base of 12 mini tart pans. Chill in the freezer as you prepare the ganache.
  • Melt chocolate chips and coconut oil in a double boiler, stirring often to prevent burning, for about 5 minutes. Transfer the melted chocolate to a food processor, add coconut cream and cocoa powder, and blend on high until smooth for about 1 minute.
  • Take the crusts out of the freezer. Drizzle 1 1/2 teaspoons of ganache onto each crust, spreading it out to the edges. Make sure it reaches halfway up the side of the tart cup. Return tarts to the freezer until they are firm, around 10 minutes.
  • Crush raspberries in a bowl until smooth. Spread a thick layer of the smashed raspberries on top of the ganache, leaving some space around the edges. Freeze until firm, approximately 20 minutes.
  • Take the tarts out of the freezer and generously spread the remaining ganache on top, ensuring it reaches the edges to encase the raspberry sauce. Place the tarts back in the freezer to set. If serving within 2 hours, store them in the refrigerator.

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