Description
A scrumptious dessert that combines the richness of chocolate with the tartness of fresh raspberries, creating a flavor harmony that’s perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1 cup rolled oats
- 3 tablespoons cocoa powder
- Pinch of salt
- 4.2 oz soft dates
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 14 oz creamy 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
- Fun sprinkles for garnish
Instructions
- Preheat your oven to 356 °F (180 °C) and lightly grease a 9.5-inch tart pan.
- Blend the crust ingredients in a food processor until the mixture is sticky and well combined.
- Form the crust by pressing the blended mixture into the tart pan evenly and bake for 15-20 minutes.
- Allow the baked crust to cool completely to set.
- Prepare the filling by heating the frozen raspberries in a saucepan until thawed and strain the juice.
- Dissolve cornstarch and agar powder in a little water in a separate bowl.
- Combine raspberry juice with coconut milk, raw cane sugar, and the cornstarch mixture in the saucepan, boiling while stirring until thickened.
- Assemble the tart by pouring the thickened filling into the cooled tart shell, refrigerate for at least 1 hour to set.
- Garnish before serving with fresh raspberries, red currants, pomegranate seeds, and sprinkles.
Notes
For enhanced flavor, consider adding a pinch of cinnamon to the crust or lemon juice to the filling. Ensure sufficient chilling time for the filling to set properly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg