Raspberries and chocolate are a classic combination and they work great in these raw, vegan mini tarts with a date-walnut crust, chocolate ganache, and mashed raspberries.
Preparation Time
40 mins
Cooking Time
5 mins
Total Time
45 mins
Calories
321 Calories
Recipe Instructions
Step 1
Make crust: Combine dates and walnuts in the bowl of a food processor and blend until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into the bottom of 12 mini tart pans each. Place in the freezer while making ganache.
Step 2
Make ganache: Place chocolate chips and coconut oil in the 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; mix on high until smooth, about 1 minute.
Step 3
Remove crusts from the freezer. Spoon about 1 1/2 teaspoons ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the sides of the tart cup. Place tarts back in the freezer until firm, about 10 minutes.
Step 4
Make filling: Mash raspberries in a small bowl with a fork until they have a sauce-like consistency. Spread a layer of mashed raspberries onto 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.
Step 5
Remove tarts from the freezer. Add remaining ganache to the top, spreading all the way to the edges to seal in raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the refrigerator if serving within 2 hours.
Ingredients
3 tablespoons unsweetened cocoa powder
1 tablespoon coconut oil
6 ounces fresh raspberries
1 cup firmly packed pitted dates
0.5 cup walnuts
1.5 cups vegan chocolate chips
0.5 cup coconut cream (mix solid and liquid creams together before measuring)