Description
A luscious, guilt-free dessert that blends rich chocolate with bright raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1 cup rolled oats
- 3 tablespoons cocoa powder
- 1 pinch of salt
- 4.2 oz soft dates
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 14 oz coconut milk
- 10.5 oz frozen raspberries
- 1/4 cup raw cane sugar
- 1/2 teaspoon agar powder
- 3.5 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish
- Red currants for garnish
- Pomegranate seeds for garnish
- Sprinkles for garnish
Instructions
- Preheat your oven to 356 °F (180 °C). Lightly grease a 9.5-inch tart pan.
- Grind the almond flour and oats in a food processor until fine. Mix in cocoa powder, salt, soft dates, maple syrup, and melted coconut oil.
- Press the mixture evenly into the tart pan and bake for 15-20 minutes, or refrigerate for a no-bake option.
- Heat the frozen raspberries in a saucepan over medium heat and strain to separate the juice from seeds.
- Mix cornstarch and agar powder with water and combine with raspberry juice and other filling ingredients. Cook over low heat until thickened.
- Pour the raspberry filling into the cooled tart shell. Cool to room temperature, then refrigerate for at least 2 hours.
- Garnish the tart before serving with fresh raspberries, red currants, pomegranate seeds, and sprinkles.
Notes
For added sweetness, use Medjool dates. You can substitute fresh raspberries for frozen if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg