This decadent dessert recipe works equally well for making small mini tarts.
Ingredients
1 1/2 cup
Hazelnuts
(substitute with almonds or walnuts if you prefer)
1 cup
Dates
(pitted)
1/4 cup
Cacao powder, raw
(coco powder works great too)
383 gm
Coconut cream
(full can; full fat coconut milk will work too)
1 cup
Dark chocolate chips, vegan
(dairy-free)
1/2 cup
Cacao powder, raw
(coco powder works great too)
1/2 cup
Maple syrup
(agave nectar works great too)
2 tsp
Seaweed, agar, raw
Instructions
PREPARE THE CRUST: In a food processor, blend first three ingredients until dates and hazelnuts are in small, yet visible, pieces. The desired texture should allow you to see some small pieces and allow the mixture to be pressed into a crust. Don’t blend so long as to turn it into hazelnut butter. Transfer crust mixture into a tart pan, pie pan, or spring form pan and press into bottom to form crust of even thickness.
PREPARE THE CREAM LAYER: Combine can of coconut cream and agar agar powder in a saucepan and begin to heat on low/medium on the stovetop. Stir frequently with a wire whisk. When mixture begins bubbling, continue to stir and add dark chocolate chips, cacao powder, and maple syrup. Continue stirring until mixture is melted and well incorporated. Remove from heat and use a spoon to help pour mixture onto of crust. Allow to cool to room temperature and transfer to fridge (or freezer if you are short on time and need to cool quickly). Allow to cool in fridge for 2-3 hours until set and mixture no longer jiggles.
TOP WITH FRESH RASPBERRIES: Remove from fridge and add fresh raspberries on top.
ENJOY! Serve immediately if desired. Can return to fridge and serve later at a cool temperature, or leave out at room temperature and serve later. After serving, return leftovers to fridge and enjoy over next 2-3 days while raspberries are still fresh and delicious.
Notes:
Agar-agar is a miraculous binding agent and vegetable gelatin counterpart that is 100% seaweed and activated by heat. If you’re not used to using agar-agar, then you may not know where to find it, and indeed, it can be a bit tricky. Agar-agar is a common ingredient in Asian cuisine, so your best bet is to look at your local Asian market, which is where I buy mine. This little packet cost me less than $2 and is enough to make several vegan pies/dessert dishes. If you aren’t so lucky to have a good Asian market nearby, you might get lucky to find it in the ethnic section of your local grocer, or you can always purchase it online. If this ingredient is enough to make you turn away, wait! I have an agar-agar-free variation of this recipe to share with you and it’s just as tasty but uses dates and cashews to thicken the cream layer instead. Visit https://healingwithplants.us/2021/04/14/chocolate-raspberry-tart-recipe-vegan-wfpb/">https://healingwithplants.us/2021/04/14/chocolate-raspberry-tart-recipe-vegan-wfpb/ to check that out.
