If you are a raw vegan, you can enjoy this tart by freezing the crust instead of baking it. Either way, it's deeply delicious and perfect for the holidays!
Dark Chocolate Raspberry Tart
by Sarah Farsh December 25, 2013
- 2 cups raw almonds
- 2 tbsp steal cut oats
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1//2 cup unsweetened almond milk
- 2 medjool dates (pits removed)
- 1 1/2 cup raw cashews
- 1/2 cup almond milk
- 1/2 cup pure maple syrup
- 1/4 cup pure coco powder, unsweetened
- 1 tsp good espresso, finely ground
- 2 pints fresh organic raspberries
In VitaMix or food processor, pulse almonds, oats, vanilla, cinnamon, dates and 1/2 cup almond milk together to create tart crust. I have a video to demonstrate how to set up the crust here. Scoop crust mixture into a tart or pie pan. Using fingers, press and spread the dough out evenly, using water to wet your fingers as needed. Poke some holes around the base of the pie shell with a fork, and bake for 25 minutes on 350 degrees. If you are serving raw, place in freezer instead.
In VitaMix, blend together cashews, 1/2 cup almond milk, maple syrup, coco powder, and espresso together until whipped into a cream. Poor cashew cream into pie shell and spread evenly. Top with fresh raspberries and keep cooled in refrigerator until ready to serve.