- Dish type
- Cake decorating
- Chocolate icing
- Chocolate ganache
Raspberries and chocolate are a classic combination and they work great in these vegan mini tarts with a date-walnut base, chocolate ganache and mashed raspberries. Living a vegan lifestyle doesn't mean you have to give up decadence and these rich chocolate mini tarts prove it.
1 person made this
- 180g pitted dates
- 60g walnuts
- 375g vegan chocolate chips
- 1 tablespoon coconut oil
- 120ml coconut cream (mix solid and liquid creams together before measuring)
- 3 tablespoons cocoa powder
- Raspberry filling
- 175g fresh raspberries
MethodPrep:40min ›Cook:5min ›Extra time:30min chilling › Ready in:1hr15min
- Combine dates and walnuts in the bowl of a food processor and blend until well combined, about 2 minutes. Press about 2 tablespoons of mixture into the bottom of mini tart tins to make 12 bases. Place in the freezer while making ganache.
- Place chocolate chips and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder and mix on high until smooth, about 1 minute.
- Remove bases from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each base, spreading to the edges. Add enough to reach halfway up the side of the tart tin. Place tarts back in the freezer until firm, about 10 minutes.
- Mash raspberries in a bowl with a fork until they have the consistency of sauce. Spread a layer of mashed raspberries onto the hardened ganache layer, but don't go all the way to the edges. Freeze until sauce is firm and won't collapse when topped with ganache, about 20 minutes.
- Remove tarts from freezer. Add the remaining ganache to the top, spreading all the way to the edges. Try to seal in the raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the fridge if you are serving them within 2 hours.
I usually make the ganache in 2 batches for the 2 layers, so it stays liquid and is easier to spread. The raspberries take a little while to firm up so this seems to work best for me. You can make one big batch of ganache, just know it might be a little harder to spread the top layer.
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Vegan chocolate raspberry tarts
I find that love for people, animals and nature offers some hope and refuge in this robotic, hate-filled modern world so, while I never used to be a big fan of the Valentine’s day, whatever gets people to focus on what they have in common instead of what divides them gets my vote. Also, because I am a massive chocolate fiend, Valentine’s day provides a good excuse to post something decadent like these chocolate and raspberry tarts, whose flavours simply belong together.
These cute mini-tarts are a sure way to impress your other half and they do not require much skill. The only element that requires some experience and finesse is making the pastry shells, but if that’s too much pressure, make play-dough like non-bake tart cases instead. They could not be easier to make.
The remaining two layers are dead simple. To make the raspberry layer mash some frozen (or fresh) raspberries with a fork and combine with agar agar or ground chia seeds to give them a bit more body. Ganache is simply dark chocolate melted into some almond milk and sweetened with a little bit of maple syrup to create a lovely contrast with the naturally tart raspberries. That’s all there is to it, it’s dead simple yet delicious and looks impressive. What’s not to love? Enjoy!
PS: If you make my vegan chocolate raspberry tarts, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
Vegan Berry Pop-Tarts
If I were to speculate, I’ve probably eaten around 250 Pop-Tarts in my lifetime. And not the kind with the baby zebra on the box with no sugar added, whole fruit, wheat crust, and no frosting. WHO EATS A POP-TART SANS FROSTING? That’s what I wanna know.
No, the kind I consumed were of the brown sugar cinnamon, strawberry, cherry, or wild berry variety with the purple frosting with blue swishes across the front. My mom would toast two up, slather them in I Can’t Believe It’s Not Butter, and carry them downstairs to me, where I’d inhale bites between strokes of mascara and lip gloss before school. Now THAT’S how you eat a Pop-Tart, kids.
That is, unless you’ve turned a new leaf and no longer consume high fructose corn syrup, blue lake dye, and hydrogenated oils. See where I’m going with this?
Yes, healthy Pop-Tarts. That’s what we have here.
I’ve tried to make Pop-Tarts before with Greek yogurt or whole wheat flour in the crust to slash calories, but let’s be honest: They tasted like sand.
So this time, I wised up. I used Earth Balance and whole-wheat pastry flour and kept my fillings as simple as can be – pure fruit compote.
These glories are vegan and fairly simple to throw together, requiring just 7 ingredients and about 45 minutes of your precious, precious time. After all, who would actually make Pop-Tarts if they took 5 hours to prepare? Not I, and neither should you. You deserve better than that. We deserve better than that.
You will love these Pop-Tarts.
The crust is flaky and buttery (despite using vegan butter).
The filling is tender, fruity and naturally sweet.
The raw sugar on top provides a delightful crunch.
And the optional vegan vanilla glaze sends me straight back to my childhood, sans GMOs.
Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)
Special thank you to Amore di Mona for sponsoring this post.
Often you ask me for coconut-free recipes and I do my best to create recipes to fit all of your different requirements – vegan, gluten-free, grain-free, nut-free, coconut-free, you name it. I like a challenge. This recipe is all of those btw :)
What I’ve struggled with was making a chocolate ganache without coconut cream, but I have now discovered an oat cream (that if you can tolerate it) which works so well in making ganache. And so I was able to create these delicious Raspberry Hibiscus Chocolate Tarts without a trace of nuts or coconuts that taste like chocolate heaven.
The base of these tarts is raw made with hemp and pumpkin seeds, raw cacao and medjool dates. And the filling is a layer of chocolate ganache and a layer of hibiscus raspberry jelly made with agar flakes.
It’s not a complicated recipe, just need a little planning and time in between each layer to set. You could make these just with the chocolate ganache if you like more simple recipe. But the mix of the bitterness of dark chocolate and sharpness of the hibiscus and raspberries takes these tarts to the next level that I’m sure you will love.
I’ve kept the decoration very simple and blended few dried hibiscus flowers to sprinkle on top, depending on the season you could also use fresh edible flowers.
Vegan Chocolate Raspberry Tarts
There’s nothing quite like the smiles you’ll get when you bring these out of the fridge. There’s a lot of sweetness in this Vegan Chocolate Raspberry Tarts.
This recipe is like diamond. It’s very precious. These delicious tarts needs only few ingredients and still look stunning. The raspberries on top and some sprinkle of cacao powder look very delectable. The filling is rich coconut milk and chocolate. And they turned out to be smooth and creamy. Then there is the crust that is like magic. It’s not crumbly at all. The mixture of ingredients is like a match made in heaven. These gorgeous little desserts are a cinch to create and will take only seconds to be demolished. But you don’t have to worry because these have a healthy twist in it. Enjoy this recipe while lying on the porch basking in the sun.
Neurotic Mommy is responsible for these enticing photos and recipe. You can have the recipe for this Vegan Chocolate Raspberry Tarts here.
Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and grease a 22cm round springform cake tin with a few drops of sunflower oil.
To make the pastry, sift the flour and salt into the bowl of a food processor. Add the chilled butter or coconut oil and blitz until it resembles fine breadcrumbs. Add the maple syrup or honey and 1½–2 tablespoons of water and bring the dough together with your hands until it is in a smooth ball. If it is still crumbly, add a few drops of water at a time, being careful not to overdo it. Flatten the ball, wrap in cling film and refrigerate for 30 minutes until well chilled but still pliable.
Once the pastry has chilled, roll it out between two sheets of floured cling film and use it to line the tart tin. If using coconut oil, you may find the pastry falls apart more easily. If this happens, simply press the pastry directly into the tin, making sure the base and sides are smooth and even with no cracks. Cover and chill in the freezer for 10 minutes. Prick the base of the pastry all over with a fork, line with parchment paper, fill with dry rice or baking beans and blind bake for 20 minutes. Remove the paper and rice or beans and bake for a further 5 minutes until the tart shell is cooked through and biscuity.
No Bake Raspberry Chocolate Tart (Gluten Free, Paleo + Vegan)
This No-Bake Raspberry Chocolate Tart comes together in just ten minutes! The no-bake chocolate crust is filled with vegan chocolate ganache and topped with fresh raspberries for a decadent, guilt-free treat.
**2017 Update** Who else loves chocolate and raspberries?! They’re such a perfect combination – especially in this super rich and chocolatey tart. The raspberries add a perfect burst of freshness to the ganache filling.
This recipe has been a favorite since it was originally posted in June 2015! It was time for the photos to have a bit of an update. The recipe, of course, was kept as-is so you all can keep enjoying it. Hope you love it!
One of my absolute favorite parts about summertime is the berries. There’s nothing like a ripe strawberry that has juice dripping down your chin, or being able to pop sweet and tart raspberries in your mouth. I love all of them. As they come into season and get sweeter, brighter, and more affordable, they become a staple of my summer diet.
While I love to devour them alone, enjoying their sweetness and freshness, I also love to make (and eat) berry tarts. If you’ve been around Bakerita for a while…you’ve probably seen some of my favorites. This Chocolate Berry Tart is one my ultimate favorites and this Blueberry Crisp Tart with Oatmeal Crust is comforting and delicious.
This No-Bake Chocolate Raspberry Tart though, it might take the cake. In addition to being super easy, it’s also healthy – it’s gluten-free, refined sugar-free, vegan, and Paleo-friendly! Oh, and you don’t even have to turn on your oven. It’s perfect for those hot summer days when you can’t bear the thought of adding more heat to your house.
The tart crust is simple and chocolatey. It’s simple to make with almond flour and cocoa powder. To make, it only requires a quick stir and press into the pan before it’s ready to go. The chocolate filling is just as easy to make. Just bring some coconut milk (full fat!) to a boil and pour it over your chocolate. Let it sit for a sec, add some raspberry preserves, and stir. Pour it into the crust, and you’re almost done.
After you finish the chocolate, garnish with some gorgeous, fresh raspberries! I arranged mine simply, packing the raspberries together for maximum raspberry flavor. I love Driscoll’s raspberries (and all of their berries) because they’re always sweet and always delicious. They add the perfect touch of fruity sweetness to this dessert.
This healthy, fruity dessert is sure to be a favorite and even though it’s healthy, you totally won’t get the looks people give when they hear the words “healthy” and “dessert” next to each other.
We finished this tart SO quickly in my house. Like, record-breaking quick, because it was so darn good. Creamy and rich from the chocolate, and the fruit added just the amount of freshness.
This tart is the perfect quick treat to enjoy at the end of your day, but it’s gorgeous enough to serve at any summer gathering you have. It’s a dessert that’s sure to please! Enjoy :)
HOW TO MAKE THIS VEGAN CHOCOLATE GANACHE TART
Add the buckwheat, Iswari awakening bowl and salt to your food processor and blitz for about one minute until finely ground. Next add the coconut oil, maple syrup and cacao powder and blend to combine. Lastly add 4-5 tbsp water (one spoon at a time) and blend until the mixture sticks together to form a dough.
Line a 9” springform cake tin with parchment paper and press the dough into the base and about 2.5 inches up the sides using a spatula or flat bottomed glass. Set aside in the freezer.
Add the coconut milk to a saucepan and place on a medium heat until gently simmering. Add the chocolate to a large heat resistant bowl and pour the heated coconut milk on top. Whisk well until melted. Lastly, add the maple syrup and whisk again to combine.
Remove the tart base from the freezer and arrange the first 250g of fresh raspberries on top of the base. Pour the melted chocolate into the tart base and gently tap the base on your work surface to knock out any air bubbles.
Place the tart in the freezer to set for one hour (or refrigerate for 4 hours) until set.
Remove the tart from the base and arrange the remaining fresh raspberries and freeze dried raspberries (if using) on top for garnish.
Store in an airtight container in the fridge for up to 3 days or freeze and defrost before serving.
WHY MAKE THIS RECIPE?
- Easy to make
- Rich and decadent chocolate filling
- Made with fresh seasonal raspberries
- Plant-based and vegan-friendly
- Ideal for special occasions
- Refined sugar-free
- Free from any animal derived products
For more delicious vegan tart check out my Creamy Pistachio and Cacao tart and Dark Chocolate Pistachio tart recipes.
Vegan Raspberry Tarts
I forgot how much I enjoy baking. With the eczema on my hands, it’s been hard for me to have the mobility to work with dough and be able to wash my hands without excessively damaging my skin. Every now and then, when I have the ability to bake again, I’m reminded how much I love the smell of caramelized sugar wafting in the air after a batch of cookies or pie goes into the oven.
It reminds me of that one pretty terrible movie with Mandy Moore, Diane Keaton, and Gabriel Macht before he got big with Suits. In Because I Said So, Mandy Moore bakes up a batch of cookies right before her date shows up at her house so that her house smelled like cookies, and that sort of stuck with me.
I wouldn’t say that it’s the reason why I like baking, but it’s definitely one of the things I love about baking. When I was in university, I’d come home and bake cookies for my little brother because he didn’t really like sweets that much except for my soft baked chocolate chip cookies (the key is to underbake them!) I guess I baked them so much that he began to associate the smell of baked goods with me.
There was one time around Christmas time, I had been baking and my friend who was visitng asked my brother if he liked the smell of cookies.
He responded with, “Yes! It smells like Lisa.”
It almost made me want to cry–a little out of love, and a little out of guilt. He was probably around 8 or 9 at the time, and it had been about 3 or 4 years of me being in university in Ottawa, so I had spent nearly half his life away from home.
I don’t tend to bake that much anymore–partly because of my hands/eczema, but also because my metabolism can’t handle 3 batches of macaron testing or cupcake testing like it used to. But whenever I do bake, I feel this satisfying feeling that I’m sharing a little good in the world. Paying it forward, one sweet bite at a time, and it makes my house smell good in the process :)
These vegan raspberry tarts were actually for my brother’s school project, where he had to translate a recipe in French. If you want to see us baking together and some silly moments, be sure to check out our video <3
Vegan chocolate and salted caramel tarts
While summer in Greece probably stretches a bit further than in most of Europe, our weather has also turned recently. It is still fairly warm, but really, really windy, which is the taste of impending winter, Greek island-style.
In some ways, winter here is quite tough. After the craze of summer, the place gets so empty and shut down that it would be depressing if not for the amazing nature around us. Winter (and the peak of Greek summer) also tends to sabotage my running plans. Every time I get into a steady running routine and quietly congratulate myself on sticking with it, a week of 24 m/h (40km/h) winds appear on the horizon and I’m back to square one.
In other ways though, I’m looking forward to winter. For starters, cooking in relentless heat can be quite challenging so a bit of cooler weather makes it a much more pleasant pastime. Another thing I am looking forward to are cold winter evenings spent under a warm blanket with a cat sleeping next to me, catching up on favourite shows and enjoying some nice wine and food, including more decadent desserts like these vegan chocolate and salted caramel tarts.
Ever since I started working on this recipe, Duncan has become a massive fan of these little tarts. Whenever, after a tasting, I decided that I am not 100% happy with the end result (be it looks, consistency or balance of flavours), he was secretly very happy that there will be a few more iterations of this dessert appearing in front of him.
He is very particular when it comes to desserts. He hates typical vegan desserts (or what most people think of when they hear ‘vegan dessert’) with a passion. He says all kinds of energy balls, vegan slices and raw brownies (ahem), etc. remind him of baby food. Nice! He loves the kind of desserts that you would have hard time believing were vegan if someone hadn’t told you. He says that the world doesn’t need any more energy balls, it needs elegant and decadent desserts that just happen to be vegan. He reckons that you guys will go crazy for these!
PS: If you make my vegan chocolate and salted caramel tarts, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!