In this rich vegan tart, you can enjoy the flavors of raw chocolate, creamy coconut, and bright raspberries. This is a delicious treat for any event. It has a hazelnut base and a raspberry topping.
Ingredients: 1 cup raw hazelnuts. 1 cup dates, pitted. 3/4 cup raw cacao powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 cup fresh raspberries. 1/4 cup coconut cream. 1 tbsp maple syrup for raspberry sauce. 1 tbsp water for raspberry sauce.
Instructions: Pulse the hazelnuts in a food processor until they are very small. Melt the coconut oil and add the dates, cacao powder, maple syrup, and butter. Run the machine until the mixture comes together. Spread the mixture out evenly in the bottom of a tart pan. Do this and put it in the freezer for 30 minutes. To make the raspberry sauce, blend the raspberries, coconut cream, maple syrup, and water together until the mixture is smooth. Lay the raspberry sauce on top of the tart base after it has set. Go back to the freezer and let it set for another 30 minutes. Add fresh raspberries and any other toppings you want right before serving.
Prep Time: 20 minutes
Cook Time: 0 minutes
Helenas Salon
