Description
A decadent and creamy vegan dessert featuring white chocolate and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- 1 cup cashews, soaked for 2 hours
- 1 cup coconut milk
- ½ cup vegan white chocolate, melted
- 2 tablespoons lemon juice
- 1 ½ cups fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, cocoa powder, and melted coconut oil. Add maple syrup and mix until crumbly but holds together. Press into a tart pan and bake for 15 minutes or until slightly set.
- While the crust bakes, soak cashews in water for at least 2 hours, then drain. In a blender, combine soaked cashews, coconut milk, melted vegan white chocolate, and lemon juice. Blend until smooth.
- Gently fold in fresh raspberries into the mixture, reserving a handful for topping. Pour the filling into the cooled tart crust and smooth it out.
- Cover with plastic wrap and refrigerate for at least 4 hours, until firm.
- Once set, slice into wedges, garnishing with remaining fresh raspberries and drizzling with additional melted vegan white chocolate if desired.
Notes
Store uneaten tarts in an airtight container in the refrigerator for up to a week. If freezing, wrap slices tightly and store in a freezer-safe container for up to three months.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 5mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan dessert, chocolate tart, raspberry tart, plant-based dessert, healthy dessert
