VEGAN RASPBERRY CHOCOLATE TARTS
I ordered some silicone molds thinking they were going to be the size of big peanut butter cups, but I opened the package to find mini tart-size pans. My disappointment quickly turned to excitement thinking of all the possibilities! I went into the kitchen and let what I had inspire me. I must say the result is darn delicious. Living a healthier lifestyle doesn't mean you have to give up decadence and these vegan chocolate tarts prove it. They're rich and so full of flavor they'll knock you off your chair.
Provided by Isabel Carlisle Storolis
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- 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 12 mini tart pans. 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 crusts from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the side of the tart cup. 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 refrigerator if you are serving them within 2 hours.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 31.2 g, Fat 26.5 g, Fiber 7.2 g, Protein 3.6 g, SaturatedFat 16.7 g, Sodium 0.7 mg, Sugar 10.2 g
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Tiger Pet
[email protected]These tarts were a bit too sweet for my taste, but they were still very good. The crust was flaky and the filling was creamy and rich. I would make them again, but I would use less sugar next time.
Imanishimwe Vivens
[email protected]I'm not a huge fan of vegan desserts, but I have to say these tarts were really good. The crust was flaky and the filling was creamy and rich. I would definitely make these again.
Kieron Sutherland
[email protected]These tarts are so delicious and easy to make. I love that they're vegan so I can feel good about eating them. I've made them several times and they're always a hit.
Susara Theunissen
[email protected]I made these tarts for my husband's birthday and he loved them! He said they were the best vegan dessert he's ever had. I'm so happy I found this recipe.
Muhammad Eyamim
[email protected]These tarts are absolutely divine! The crust is flaky and buttery, the filling is creamy and rich, and the raspberries add a perfect touch of sweetness and tartness. I'm so glad I found this recipe!
Shan Baba
[email protected]I'm not a vegan, but I'm always looking for new and delicious recipes to try. These tarts were amazing! The crust was so flaky and the filling was rich and creamy. I couldn't believe they were vegan. I will definitely be making these again.
Chris Creel
[email protected]These tarts were so good! The crust was flaky and the filling was creamy and rich. I loved the combination of the chocolate and raspberries. I will definitely be making these again.
joshua mbai
[email protected]I made these tarts for a party and they were a huge hit. Everyone loved them, even the people who don't usually like vegan desserts. I will definitely be making these again.
cody Matthyse
[email protected]These tarts were very easy to make and they turned out great. The crust was flaky and the filling was creamy and delicious. I would definitely make them again.
Kimberlyn Hazel
[email protected]I loved the flavor of these tarts, but the crust was a bit too crumbly for my taste. I would try a different crust recipe next time.
Collin Maimela
[email protected]These tarts were a bit too sweet for my taste, but they were still very good. The crust was flaky and the filling was creamy and rich. I would make them again, but I would use less sugar next time.
Safiullahsolangi Khan
[email protected]I'm not a huge fan of vegan desserts, but I have to say these tarts were really good. The crust was flaky and the filling was creamy and rich. I would definitely make these again.
Lily Lily
[email protected]These tarts are so delicious and easy to make. I love that they're vegan so I can feel good about eating them. I've made them several times and they're always a hit.
Demarion Miles
[email protected]I made these tarts for my husband's birthday and he loved them! He said they were the best vegan dessert he's ever had. I'm so happy I found this recipe.
Jesus H
[email protected]These tarts are absolutely divine! The crust is flaky and buttery, the filling is creamy and rich, and the raspberries add a perfect touch of sweetness and tartness. I'm so glad I found this recipe!
Angel Loraine
[email protected]I love this recipe! The tarts are so delicious and they're always a hit with my friends and family. I've made them several times and they're always perfect. Thanks for sharing this recipe!
WarriorYT 01
[email protected]These tarts were so easy to make and they turned out beautifully. The crust was perfect and the filling was creamy and delicious. I used fresh raspberries and they were the perfect addition to the tarts. I will definitely be making these again.
Camila Guerrero
[email protected]I'm not a vegan, but I'm always looking for new and delicious recipes to try. These tarts were amazing! The crust was so flaky and the filling was rich and creamy. I couldn't believe they were vegan. I will definitely be making these again.
Luyanda Mzamo
[email protected]I made these tarts for a potluck and they were a huge success. Everyone loved them, even the people who don't usually like vegan desserts. The tarts were easy to make and the instructions were clear. I highly recommend this recipe!
Deon Williams
[email protected]These raspberry chocolate tarts were a hit! The crust was flaky, the filling was creamy and rich, and the raspberries added a perfect pop of sweetness and tartness. I will definitely be making these again.