VEGAN: Healthy Raspberry Chocolate Fudge Tart

An extremely delicious but secretly healthy dessert.

I am still one of those who love a good dessert after a really good meal. And the dessert is as important as the main dish. Thus, I never get tired of researching for traditional, new and unique sweet treats whether it be in the net or from a book.

This dessert is absolutely self-indulging. No one will say no once you place this on the table. It looks really pretty with all the raspberries decorated on top. I didn’t even want to touch it as I didn’t want to destroy its beauty.

As sweet as this dessert can get, it is as healthy as you can image it could be. It’s one of those super desserts that you can serve when you have guests around: looks great and tastes even better. And you can even have a few raspberries for yourself even while you are making it.

Check out the recipe below.


HEALTHY RASPBERRY CHOCOLATE FUDGE TART

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Ingredients:

For the crust

2 cups (200g) rolled oats

4 tablespoons cocoa

¼ teaspoon salt

¼ cup (45g) coconut oil

1 tablespoon sugar

5 – 7 tablespoons cold water

For the filling

2 cups cooked chickpeas (or contents of one 540ml can drained)

5 tablespoons cocoa

½ cup (100g) semi sweet chocolate chips

2 tablespoons coconut oil

½ teaspoon salt

1 tablespoon vanilla extract

6 tablespoons maple syrup

4 tablespoons non-dairy milk

Decoration

1 large punnet of raspberries

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Instructions:

For the crust

Preheat oven to 350°F

Place the oats into a food processor and process until they are a coarse flour

Add the rest of the ingredients (except the water) and process until well combined (a minute or two)

Gradually add the water. Start with 5 tablespoons and process again for a minute or two then open and try to squeeze the mixture together in your hand. If it stays together easily then it’s done. If not add one to two more tablespoons of water then process again. It should press together easily but not feel very wet.

Tip the mixture into the tart pan and press down with your hands across the bottom and up the sides evenly.

Prick the bottom all over with a fork then line gently with parchment paper. Fill with pie weights or dried beans/rice.

Bake in the oven for 20 minutes then remove the weights and paper, return to the oven and bake for another 10 minutes.

Remove from the oven and allow to cool.

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For the filling

Add all ingredients to the food processor (no need to clean it as it was only used for the crust) and process until completely smooth, stopping to scrape down the sides once or twice. Make sure it is really, really smooth.

To build the tart

Spoon the chocolate filling into the pastry case and level the top.

Decorate with raspberries then refrigerate until the filling is firm. It doesn’t take too long. One to two hours max.

Notes

Use a tart pan roughly 8 – 9 inches in diameter (or you could use mini pans)

If you don’t want a hint of coconut in the overall flavor use refined coconut oil rather than Virgin.or unrefined coconut oil.

Will keep well for up to one week in the fridge.

 

A very big thank you to Mel of avirtualvegan.com for this sweet delight.