This Vegan chocolate tart is a chocolaty dessert with pecan, walnut and cocoa nibs crust, filled with luscious chocolate, peanut butter and coconut filling and topped with sweet raspberries.
It is an easy dessert which you can whip in no time but you do need to refrigerate it before serving but your patience will be definitely rewarded!. This dessert is a slice of chocolate heaven especially if you are a chocolate lover like me.
This recipe is inspired from Rainbow Plant Life blog. When I saw this recipe, me and my good friend Sneha decided to make this as we both love chocolate and I always try to make chocolate based dessert whenever she visits. Even my husband loved this chocolate tart which is a big thing as he is not a big fan of chocolate desserts.
Though this recipe is very rich and decadent but for some reason it makes me feel less guilty as the crust is made with healthy nuts and dates and there is no additional oil added in this recipe.
Vegan Chocolate Tart With Pecan Crust
Course: DessertCuisine: Fusion, AmericanDifficulty: Easy8
servings25
minutesVegan chocolate tart is a creamy, chocolaty and a decadent dessert with pecan and walnut crust and chocolate filling.
Ingredients
- For Crust :-
1 cup of pecans
1 cup of walnuts
1/4 cup of cocoa nibs
7-8 Mejdool dates, pitted
Pinch of salt
3 Tbsp. of cocoa powder
- For Filling :-
1.5 cup of semi sweet chocolate chips
3/4 can of coconut cream or full fat coconut milk(around 300 ml)
1/2 cup of peanut butter
2 Tbsp. of cocoa powder
1/4 cup of strong brewed coffee
2 Tbsp. of brown sugar
1 tsp of vanilla extract
around 20-25 raspberries
Directions
- For Crust, process walnuts, pecans, cocoa nibs, pitted dates, cocoa powder and salt in a food processor until it looks like coarse sand and starts releasing little oil.
- Dump the pecan mixture in a 9 inch tart pan and press into the bottom and up to the sides of tart pan.
- For filling , melt chocolate chips in double boiler with 2 Tbsp of coconut milk.
- When chocolate is all melted, add peanut butter, brewed coffee, cocoa powder, sugar and vanilla extract. Mix well until everything is incorporated well. Make sure to taste the filling and if needs more sugar, add it.
- Pour the filling into the crust and top it with fresh raspberries and sprinkle it with sugar. Refrigerate the tart for 4-5 hours and vegan chocolate tart is ready to serve.
Notes
- You can use any kind of butter in the recipe. Almond butter or cashew butter are some of the good options.
