Vegan Raspberry Chocolate Tart ❤️

Vegan Raspberry Chocolate Tart ❤️
I’m thrilled to share my first vegan raspberry chocolate tart recipe! This delightful dessert is perfect for any occasion, combining a rich chocolate crust with a luscious raspberry filling. Let’s dive into the details:
Ingredients
Chocolate Crust:

• 2 cups almond flour (or whole almonds or other ground nuts or seeds)
• 1 cup rolled oats (or oat flour or all-purpose or spelt flour)
• 3 tbsp cocoa powder
• 1 pinch of salt
• 4.2 oz soft dates (or soft Medjool dates or other soft dried fruit)
• 1 tbsp maple syrup (or other syrup)
• 2 tbsp coconut oil (melted, or vegan butter)

Raspberry Filling:

• 14 oz coconut milk
• 10.5 oz frozen raspberries (yields 200 ml raspberry juice, or other berries)
• ¼ cup raw cane sugar (or other sugar to taste)
• ½ tsp agar powder (100% pure powder)
• 3.5 tbsp cornstarch
• 1 tsp vanilla extract (or ground vanilla, optional)

For Garnish (optional):

• Fresh raspberries
• Red currants
• Pomegranate seeds
• Sprinkles

Instructions
Chocolate Crust:

1. Preheat the oven to 356 °F (180 °C) and lightly grease a 9.5-inch (24-cm) tart pan with a removable bottom (or a springform pan).
2. If using whole nuts and rolled oats, grind both into flour using a blender or food processor. Add cocoa powder, salt, dates, maple syrup, and melted coconut oil, and blend again until the mixture sticks together. (If it looks too dry, add a little water).
3. Press the mixture into the prepared pan, forming an even tart shell. Bake in the preheated oven for 15-20 minutes. (If bubbles appear, press them down with a spoon afterward). For a no-bake option, simply place the pan in the refrigerator. However, the bottom will not be crispy, but rather softer, like Bliss Balls.
4. Allow to cool completely before adding the filling.