Vegan Raspberry Chocolate Tart

Follow our step-by-step guide on how to make Vegan Raspberry Chocolate Tart.

1. Step 1

   To create these delightful mini tarts, start by placing your pitted dates and walnuts into a food processor.

2. Step 2

   Blend them together for about two minutes until the mixture becomes a sticky, well-combined dough.

3. Step 3

   Next, take about two tablespoons of this mixture and press it firmly into the bottom of each of your 12 mini tart pans to form a delicious crust.

4. Step 4

   Once you've shaped all the crusts, pop the tart pans into the freezer while you prepare the luscious chocolate ganache.

5. Step 5

   For the ganache, set up a double boiler by placing a heatproof bowl over a pot of simmering water.

6. Step 6

   Add your chocolate chips and coconut oil to the bowl, stirring frequently with a rubber spatula to ensure nothing sticks or scorches.

7. Step 7

   Keep stirring until the chocolate is completely melted, which should take around five minutes.

8. Step 8

   Once melted, transfer the chocolate to your food processor, then add in the coconut cream and cocoa powder.

9. Step 9

   Blend everything on high for about a minute until you achieve a smooth and creamy consistency that will make your taste buds dance.

10. Step 10

    Now, take the crusts out of the freezer and spoon about one and a half teaspoons of the rich chocolate ganache onto each crust.

11. Step 11

    Spread it gently to the edges, filling them halfway up the sides.

12. Step 12

    Return the tarts to the freezer for about ten minutes to let the ganache firm up a bit.

13. Step 13

    While you wait, grab some fresh raspberries and mash them in a bowl with a fork until they reach a delightful sauce-like texture.

14. Step 14

    Once the ganache has set, spread a layer of the mashed raspberries over the hardened ganache, leaving a small border around the edges for a beautiful presentation.

15. Step 15

    Freeze the tarts again for about twenty minutes until the raspberry layer is firm.

16. Step 16

    After the raspberry layer has set, take the tarts out of the freezer one last time.

17. Step 17

    Add the remaining ganache on top, spreading it all the way to the edges to seal in that vibrant raspberry sauce.

18. Step 18

    Return the tarts to the freezer to let them firm up completely.

19. Step 19

    If you plan to serve these sweet treats within the next two hours, simply keep them in the refrigerator.

20. Step 20

    Enjoy the process and the delicious results of your hard work!.