Vegan Chocolate Almond Tart with Raspberries
 
 
Hazel & Cacao:
Ingredients
  • FILLING:
  • 2 cups coconut cream
  • 200 g dark chocolate, chopped
  • ⅓ cup maple syrup
  • ½ cup almond butter
  • CRUST:
  • ½ cup oats ( gluten-free if necessary)
  • 1 cup blanched almond meal
  • ½ cup cacao powder
  • 2 TBSP grapeseed or sunflower oil
  • pinch salt
  • 2 TBSP maple syrup
Method
  1. For the crust: whiz the oats in a blender or food processor until they become a flour.
  2. Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
  3. Press the mixture evenly on the base and sides of a lightly greased tart tin ( you can use rectangular or round)
  4. Bake the crust for 12 - 15 minutes at 180 C
  5. remove from the oven and allow to cool completely before adding filling
  6. For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You should get a very thick smooth consistency.
  7. Pour over crust and place in freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-almond-tart-with-raspberries/