VEGAN CHOCOLATE TART RECIPE by bakerita
December 24, 2017
I've been wanting to bake more vegan desserts and I finally got around to trying out Bakerita's Vegan Chocolate Tart recipe. Her recipe is a no bake Raspberry Chocolate tart that is Gluten Free, Paleo and Vegan. Many have left positive comments on her blog post, thus I was pretty confident it would turn out well - and I wasn't wrong! I baked this recipe twice and it was completely wiped clean by my friends.
Vegan recipes usually ask for ingredients that are less commonly found in the average kitchen, or require a food processor (which not everyone has). Good news is that this recipe is super simple and you can easily find the ingredients in your supermarket!
I made simple, almost negligible, modifications to the ingredients in the recipe. I also increased the portion for the chocolate filling when baking during the second time, as it seemed to be lacking the first time round.
This recipe is really highly recommended, especially for beginner vegan bakers. Thanks again to Bakerita for sharing such a simple vegan dessert recipe!
VEGAN CHOCOLATE TART RECIPE
Adapted from BAKERITA
Ingredients
[For the Crust]
144g (1½ cups) of Almond flour
21g (¼ cup) of Unsweetened Cocoa Powder
50g (¼ cup) Coconut Oil, melted
20g (1 tbsp) of Maple Syrup
Pinch of salt
[For the Filling]
171g of Full-fat coconut milk
255g of Bittersweet chocolate (chips/finely chopped)
120g of Raspberry jam
[For the Topping]
One punnet of strawberries
150g of Blueberries
Sugar flowers for decoration (optional)
Directions
1. Lightly grease a 9-inch pan with a removable bottom with coconut oil.
2. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside in the fridge.
3. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Add the chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry jam. Pour the filling into the prepared crust.
4. Garnish the top with strawberries and blueberries. Decorate with sugar flowers (optional).
5. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
P.S. Store all leftovers in an airtight container in the refrigerator.
Adapted from BAKERITA
All credits goes to Bakerita
Servings: 1 x 9 inch tartIngredients
[For the Crust]
144g (1½ cups) of Almond flour
21g (¼ cup) of Unsweetened Cocoa Powder
50g (¼ cup) Coconut Oil, melted
20g (1 tbsp) of Maple Syrup
Pinch of salt
[For the Filling]
171g of Full-fat coconut milk
255g of Bittersweet chocolate (chips/finely chopped)
120g of Raspberry jam
[For the Topping]
One punnet of strawberries
150g of Blueberries
Sugar flowers for decoration (optional)
Directions
1. Lightly grease a 9-inch pan with a removable bottom with coconut oil.
2. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside in the fridge.
3. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Add the chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry jam. Pour the filling into the prepared crust.
4. Garnish the top with strawberries and blueberries. Decorate with sugar flowers (optional).
5. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
P.S. Store all leftovers in an airtight container in the refrigerator.
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