Vegan Raspberry Chocolate Tarts

This vegan raspberry chocolate tarts recipe yields twelve 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

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)

Recipe Instructions

Step 1

Combine dates and walnuts in the bowl of a food processor; pulse until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into each bottom of a 12-cup mini tart pan. Freeze while making ganache.

Step 2

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; process until smooth, about 1 minute.

Step 3

Spoon about 1 ½ teaspoons ganache on top of each crust, spreading to the edges, adding enough to reach halfway up sides of tart cups. Freeze until firm, about 10 minutes.

Step 4

Mash raspberries in a small bowl with a fork until becomes a sauce-like consistency; spread a layer of mashed raspberries onto hardened ganache, without going all the way to the edges. Freeze until sauce is firm and won't collapse when topped with more ganache, about 20 minutes.

Step 5

Add remaining ganache to tarts cups until reaches tops, spreading all the way to the edges to seal in raspberry sauce as much as possible. Freeze to firm up, about 10 minutes. Refrigerate tarts if serving within 2 hours.