chocolate raspberry tart recipe vegan wfpb

The Best Vegan #WFPB Chocolate Raspberry Tart Recipe Ever!

This Chocolate Raspberry Tart recipe (which also works equally well for making small mini tarts) ranks so high on my pleasure meter that I’ve now made it for my birthday two years in a row and I can’t see why I wouldn’t make it next year too! This tart recipe combines three of my most favorite foods: raspberries, dark chocolate, and hazelnuts into a rich, creamy, and crave-worthy indulgence. The best part is this recipe is:

• whole-food, plant-based
• vegan
• dairy-free
• oil-free
• no-bake
• amateur-baker friendly
• quick and easy,
• and
• phytonutrient-rich! (I recently explored the cancer-fighting superpowers of berries in this article)

The Special Ingredient: Let Me Introduce You To…

Raspberries are certainly the star of the show. These delicate red raspberries pack a mighty phytonutrient punch and a sweet tangy flavor that pairs so well with dark chocolate, making it perhaps my favorite chocolate companion.

I also have a special secret ingredient that helps make this tart’s texture terrific. It comes from the sea, is actually powdered seaweed, and it’s name is agar-agar. Not familiar with agar-agar or don’t have any on hand? Never fear! I present an alternative agar-agar-free version of this recipe that is just as tasty, but requires just a tad more preparation. Scroll down for the alternative recipe version.

Agar-agar is a miraculous binding agent and vegetable gelatin counterpart that is 100% seaweed and activated by heat. If you’re not used to using agar-agar than you may not know where to find it, and indeed it can be a bit tricky. Agar-agar is a common ingredient in Asian cuisine, so your best best is to look at your local Asian market which is where I buy mine. This little packet cost me less than $2 and is enough to make several vegan pies/dessert dishes. If you aren’t so lucky to have a good Asian market nearby, you might get lucky to find it in the ethnic section of your local grocer, or you can always purchase it online. If this ingredient is enough to make you turn away, wait! I have an agar-agar-free variation of this recipe to share with you and it’s just as tasty but uses dates and cashews to thicken the cream layer instead. Scroll to the bottom to check that out.

Ingredients for Chocolate Raspberry Tart CRUST

Now for the crust. This no-bake crust is made from just 3 simple plant ingredients:

• 1.5 cups hazelnuts (can substitute with almonds or walnuts if you prefer)
• 1 cup dates, pitted (I like the squishy Medjool variety, Trader Joes always has them in stock at a good price)
• 1/4 cup cacao powder (coco powder works great too)

Ingredients for Chocolate Raspberry Tart CREAM LAYER

Now for the cream layer, just five more ingredients make the creamy chocolatey magic of this dessert.

• 1 can coconut cream (13.5 oz, full fat; full fat coconut milk will work too)
• 1 cup dark chocolate chips
• 1/2 cup cacao powder (coco powder works great too)
• 1/2 cup maple syrup (agave nectar works great too)
• 2 tsp agar-agar powder

How to Make Chocolate Raspberry Tart

1. PREPARE THE CRUST: In a food processor, blend first three ingredients until dates and hazelnuts are in small, yet visible, pieces. The desired texture should allow you to see some small pieces and allow the mixture to be pressed into a crust. Don’t blend so long as to turn it into hazelnut butter. Transfer crust mixture into a tart pan, pie pan, or spring form pan and press into bottom to form crust of even thickness.
2. PREPARE THE CREAM LAYER: Combine can of coconut cream and agar agar powder in a saucepan and begin to heat on low/medium on the stovetop. Stir frequently with a wire whisk. When mixture begins bubbling, continue to stir and add dark chocolate chips, cacao powder, and maple syrup. Continue stirring until mixture is melted and well incorporated. Remove from heat and use a spoon to help pour mixture onto of crust. Allow to cool to room temperature and transfer to fridge (or freezer if you are short on time and need to cool quickly). Allow to cool in fridge for 2-3 hours until set and mixture no longer jiggles.
3. TOP WITH FRESH RASPBERRIES: Remove from fridge and add fresh raspberries on top.
4. ENJOY! Serve immediately if desired. Can return to fridge and serve later at a cool temperature, or leave out at room temperature and serve later. After serving, return leftovers to fridge and enjoy over next 2-3 days while raspberries are still fresh and delicious. 

Here I used a spring form pan. Simply remove the sides and, voila! You have a lovely Chocolate Raspberry Tart ready to go.

I cut myself an extra big slice because it was my birthday, but really this tart is rich and indulgent. Small pieces are appropriate and will satisfy your frugivore sweet tooth.

This tart is made for sharing. Fresh raspberries don’t last long so I recommend making it when you have other people to share the love with. If you are flying solo, no worries, it will keep in the freezer and you can enjoy slice by slice all to yourself.

While pie pan, tart pan, or spring form pan vessels are all suitable for making this recipe into a slice-and-share delight, you may prefer a more fancy presentation like I made below for Mother’s Day last year. Individual tarts take a bit more effort to make, but are certainly attractive and ideal for parties and potlucks where you feel like being a little more fancy.

The Agar-Agar-Free Alternative Recipe

Now for the agar-agar-free variation of this recipe (scroll to the very bottom for a printable version of the recipe presented above). I promise it’s just as good, just a little more work and a little more ingredients are needed. For this version everything above stays the same except you will be using soaked cashews and dates rather than agar-agar and maple syrup to achieve the sweetness and thick creamy texture of the chocolate cream layer. The crust layer and topping stays the same. Cream layer changes. For the cream layer you will need:

• 2 cups cashews, soaked ahead of time and drained
• 1 can coconut cream (13.5 oz, full fat; full fat coconut milk will work too)
• 1 cup dark chocolate chips
• 1/2 cup cacao powder (coco powder works great too)
• 1 cup dates, pitted

Instructions are, again, the same for the crust. For the cream layer you will want to soak the cashews overnight or at least an hour or more ahead of time. Rinse and drain liquid from them and place in a food processor with cacao powder, dates and 1/2 the can of coconut cream. Blend until smooth. Place the other 1/2 can of coconut cream in a saucepan with the chocolate chips and warm on low-medium heat, stirring until melted. Remove from heat. Combine melted chocolate with cashew/date mixture in a mixing bowl and then spoon on top of your crust. Set tart in fridge or freezer for at least a few hours before topping with fresh raspberries and serving. Enjoy!

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chocolate raspberry tart recipe vegan wfpb

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