No-Bake Raspberry Chocolate Tart | Gluten Free Vegan Desserts
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- čas přidán 3. 06. 2022
- For All Gluten Free Vegan Desserts Lovers :)
This dreamy No-Bake Vegan Raspberry Cream Tart consists of 3 layers: a hazelnut-almond chocolate crust, a tart-sweet raspberry chia jam, and a thick and creamy raspberry cream layer.
This Raspberry Cream Tart is not only vegan but also dairy-free, gluten-free, and free of sugar.
The taste is light and fresh.
This no-bake vegan Raspberry Cream Tart will not only satisfy your sweet tooth but give you nutrients.
Hope you enjoy this delicious no-bake vegan Raspberry Cream Tart!
Thanks for watching!
Ingredients (8” tart tin)
CRUST
• 1 cup hazelnuts (toasted, optional)
• 1 cup almonds (toasted, optional)
• ¼ cup (4Tbsp) cacao powder
• 1 Tbsp carob powder (optional)
• Pinch sea salt
• 150g pitted dates
• 2 Tbsp melted coconut oil
• 1 tsp vanilla extract
CHIA JAM
• 1 cup raspberries (fresh or frozen)
• 2 Tbsp water
• 2 Tbsp chia seeds
FILLING
• 1.5 cups raw cashews, soaked overnight
• 1.5 cups raspberries (fresh or frozen)
• 1/3 cup maple syrup (adjust to taste)
• 1 medium lemon juiced
• 2 Tbsp almond milk (sub other plant milk)
• 2 Tbsp melted cacao butter
Instructions
1. TOAST NUTS (OPTIONAL): Heat a large pan with medium-high heat. Add nuts and stir frequently with a spatula until the nuts turn golden brown and aromatic. No oil needed.
2. Grease an 8” tart tin with a removable bottom.
3. Add nuts, cacao, carob, and salt to a food processor. Process until small crumbles have formed. Then add dates, oil, and vanilla and process until it comes together. The mixture is ready when it can be pinched between two fingers without breaking.
4. Press the mixture into your tart tin. Place in the freezer while making the filling.
5. CHIA JAM: Add raspberries and water to a small saucepan over medium heat for a couple of minutes. Then add chia seeds and stir regularly and cook a further 2-3 mins. Transfer to a bowl and place in the fridge while making the filling.
6. FILLING: Drain the cashews and add all the ingredients to a blender. Blend until smooth and creamy.
7. Pour chia jam over the crust and spread evenly.
8. Pour filling over the jam and spread evenly.
9. Place in the fridge overnight (or freezer for 3-4 hours and transfer to the fridge to defrost slowly)
*if you use frozen raspberries, defrost them before use.
*1 cup = 240ml (16 Tbsp)
#Vegan #Plantbased #GlutenFree - Jak na to + styl
Wow! This is the best cake I made! Even my sons like it, they usually want gluten and dairy....I cannot eat hazelnuts and almonds so I used walnuts and cashews for the crust. I had also some fresh strawberries and some extra chia in the filling. Thank you very much!
Thank you so much for trying this recipe with your great modifications! Super happy to hear that you and your sons enjoyed it:)
I really appreciate you taking the time to leave the comment here! Thanks again!
Oops i didnt see the instruction to defrost frozen berries first & they made the lovely melted cacao butter solidify in the mixer which meant it didnt blend well! The result was still good just not as smooth & creamy. I topped it with a layer of melted dark chocolate (with a tbsp melted coconut oil) as it was a bithday cake....perfect! Thank you for a fab recipe that wins even those who arent vegan /gf/ no to low sugars! ❤
So yummy 🤤
I just made this yesterday ,amazing recipe . Thanky
Glad to hear! Thank you so much 🥰❤️
Superbe réussite bravo et merci pour votre partage délicieux 👏👏👍👍✨✨✨🙏🙏❤️❤️
Thank you!!🫶❤️
Would make a very pretty V Day dessert :)
Lovely! Hope you enjoy ❤️
Thanks for sharing, looks delicious 😋. Can you substitute the raspberries with strawberries?
Yes you can!
✨✋✋☺️
Looks fantastic! How did you remove the cake from the mold?
Thanks! As it’s written in the instructions, I’m using a tart tin with a removable bottom… so just pushing up the bottom;)