Picnics & Parties · Sweet Treats

Vegan Double Chocolate Raspberry Tarts

One of the things I have found hardest about vegan cooking is whipping up a creamy dessert without dairy. Thankfully there are more and more plant-based milks, yoghurts and creams coming to the supermarket shelves all the time which make life easy.

I am a MASSIVE chocolate fan. This tart uses a chocolate ganache made with vegan chocolate (I used Bournville) and Alpro single cream. It is beautifully rich and creamy.

Also – why make a chocolate tart if you’re not going to make a chocolate crust? This recipe could easily be adapted to make with sweet shortcrust pastry but I love this chocolatey, buttery biscuit base. There aren’t many cheats in the vegan world but luckily bourbon biscuits are vegan and so I used these to create the biscuit base.

DSCF5659

Vegan Double Chocolate and Raspberry Tart

Takes 30 mins,
Makes 6 small tarts.

Ingredients

  • 6 bourbon biscuits
  • 45g chopped dried dates
  • 30g vegan butter, melted
  • 110g vegan chocolate
  • 4 tbsp soya cream
  • 18 raspberries

Instructions

  1. Use a blender to whizz up the bourbon biscuits and dates to a fine crumb.
  2. Stir in the melted butter and divide into 6. Compact each portion into a fairy cake tin to make a tart crust.
  3. Place the tart cases into a preheated oven at 180°C for 5 minutes.
  4. Melt the chocolate and allow to cool slightly before stirring in the soya cream quickly.
  5. Place the chocolate and cream mixture into the tart cases and top each tart with 3 raspberries.
  6. Allow to set overnight in the fridge and enjoy!

Double Chocolate

5 thoughts on “Vegan Double Chocolate Raspberry Tarts

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