by Alissa Segersten, Contributing Author
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. Be sure to use the full fat coconut milk that comes in a can.
Recipe from The Whole Life Nutrition Cookbook.
Photo courtesy of Alissa Segersten
Chocolate Raspberry Tart
About 10 servings
- 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
- 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
- Preheat oven to 350° F. Grease an 11-inch round tart pan with coconut oil.
- 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.
- 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.
- Pour chocolate filling into cooled crust and chill for 2 hours.
- 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.
About the Author
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.