Decadent Vegan Chocolate Raspberry Tart

Ingredients and Preparation

If there’s one thing that rings true in my kitchen, it’s that a delightful dish starts with a strong foundation. For our decadent vegan chocolate raspberry tart, this means nailing the crust. The crust is like the backbone of the tart, and this one is crispy, delicious, and entirely plant-based!

You’ll need:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 cup (50g) almond flour
• 1/4 cup (30g) cocoa powder
• 1/2 cup (113g) vegan butter, cold and cubed
• 1/4 cup (60ml) maple syrup
• 1/4 tsp salt
• 2-4 tbsp cold water
  

Directions:

1. First, start by combining all your dry ingredients in a large bowl: the all-purpose flour, the almond flour, cocoa powder, and salt. Give it a good whisk so everything’s evenly distributed. Next, add the cold vegan butter cubes. This part is super fun—use your fingers to rub the butter into the flour mix until it looks like coarse crumbs. If you’ve ever made a pie crust, you know the drill!

2. Slowly drizzle in the maple syrup and add water, one tablespoon at a time, until the dough starts coming together but isn’t too sticky. Once it’s ready, form the dough into a disk, wrap it up in reusable beeswax wrap, and let it chill in the fridge for at least an hour. This helps the crust stay flaky and delicious when you bake it.

3. When you’re ready to roll, preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface and carefully place it into your tart pan, trimming the edges if needed. A little pro tip: prick the base with a fork before baking to prevent it from puffing up. Bake it for about 12-15 minutes and let it cool completely before moving on to the filling.

Creating the Sinfully Smooth Chocolate Filling

Now, let’s dive into the heart and soul of our tart—the sinfully smooth chocolate filling. It’s rich, creamy, and decadent, perfectly complementing our crispy crust. Plus, it’s totally vegan!

You’ll need:

• 1 cup (240ml) full-fat coconut milk
  
• 8 oz (225g) vegan dark chocolate, finely chopped
  
• 1/4 cup (60ml) maple syrup
  
• 1 tsp vanilla extract
  
• 1 tbsp coconut oil
  
• A pinch of sea salt

Directions:

1. Begin by heating the coconut milk in a small saucepan over medium heat until it just starts to boil. As soon as it begins to simmer, pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for a couple of minutes, then whisk until smooth and glossy. The heat from the coconut milk will melt the chocolate beautifully.

2. Next, stir in the maple syrup, vanilla extract, and coconut oil until everything is well combined. The coconut oil gives our filling that extra silky texture, and the vanilla adds a nice aromatic flavor. Taste your chocolate mixture and add a pinch of sea salt to balance the sweetness.

3. Pour the luscious chocolate filling into your cooled tart crust, spreading it out evenly with a spatula. Now, here’s the hardest part: you need to let it set! Pop the tart into the fridge for at least two hours, or until the filling is firm to the touch. Trust me, the wait is totally worth it.

Adding the Fresh Raspberry Topping: Tips and Tricks

With your chocolate filling set and ready, it’s time to crown this beauty with fresh, juicy raspberries. The tartness of the berries perfectly balances the rich chocolate filling and adds a burst of freshness.

You’ll need:

• 1 1/2 cups (about 200g) fresh raspberries
  
• 2 tbsp apricot jam (optional, for a shiny glaze)
  
• A few sprigs of fresh mint for garnish
  

Directions:

1. Arrange the raspberries on top of the set chocolate filling in any pattern you desire. I love creating concentric circles, starting from the outer edge and working my way in. But feel free to get creative! You can even mix in a few slices of strawberries or blueberries if you feel like it.

2. For that professional, glossy finish, warm up the apricot jam in a small saucepan with a splash of water until it’s nice and liquidy. Use a pastry brush to gently glaze the raspberries. This step is optional, but it gives the tart a beautiful shine and a little extra sweetness.

3. Finish it off with a few fresh mint sprigs for a touch of green, and voila! Your vegan chocolate raspberry tart is ready to impress. It’s perfect for everything from a Sunday brunch to a fancy dinner party. Plus, you’ll get all the admiration without sacrificing your plant-based principles.

I hope you enjoy making—and eating—this decadent treat as much as I do! Let me know how it goes and if you make any fun tweaks. Happy baking, my friend!

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.