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Chocolate Raspberry Tart

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This decadent vegan tart can be made with any berry, but I especially like the combination of tart raspberries and sweet chocolate. The tart is best served the day it’s made. You can also use a smaller tart pan (an 8-inch works well) and halve the ingredients.

Recipe from The Whole Life Nutrition Cookbook.

Photo courtesy of Alissa Segersten

MAKES ABOUT 10 SERVINGS

Ingredients

For the crust:

  • 3 cups hazelnut meal
  • ¾ cup arrowroot powder
  • ¼ cup coconut sugar
  • ¾ teaspoon sea salt
  • 6 tablespoons cold coconut oil
  • 2 to 3 tablespoons cold water

For the filling:

  • 2 cups raw cashews, soaked for 3 hours
  • ½ cup raw cacao powder
  • ½ cup maple syrup
  • ½ cup coconut milk
  • 1 to 2 teaspoons vanilla
  • 1 pint fresh raspberries

Method

  1. Preheat oven to 350° F. Grease an 11-inch round tart pan with coconut oil.
  2. Place the hazelnut meal, arrowroot powder, coconut sugar, and sea salt into a bowl and mix together. Add the coconut oil and mix it in using your fingers or a pastry cutter until fine crumbs form. Then add the water and stir together with a wooden spoon until mixture forms a ball. Press dough into the bottom and up the sides of the tart pan. Bake for about 25 minutes. Then remove from oven and cool completely. I like to put it into the refrigerator to speed up the cooling process.
  3. To make the filling, place the cashews into a bowl of water and let soak for about 3 hours. Then drain and rinse. Place soaked cashews into a high-powered blender. Add the cacao powder, maple syrup, coconut milk, and vanilla. Blend until super smooth, adding more coconut milk by the tablespoon if needed.
  4. Pour chocolate filling into cooled crust and chill for 2 hours.
  5. Pop tart out of the pan by pushing it up from the bottom. Place onto a serving platter. Decorate the top with the raspberries. Serve.

Contributed by

Alissa Segersten

NUTRIONISTS

Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet.