Vegane Valentinstags-Tart mit cremiger Himbeer- und Schokoladenschicht auf knusprigem Nussboden
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Fruity Chocolate Tarte | vegan

Zubereitungszeit1 Std.
Resting time8 Stdn.
Portionen: 1 Tarte
Autor: Vicky - Healthy Dreams



  • 150 g grounded nuts of choice f.e. (hazelnuts, almonds, pecan nuts)
  • 70 g oats
  • 2 tbs cacao powder
  • 8 dates pitted, soaked in hot water for 5min
  • 3 tbs coconut oil
  • 1 pinch of salt

Raspberry Layer

  • 180 g raspberries
  • 130 g coconut milk firm layer of the cooled coconut milk can
  • 100 ml almond milk
  • 2 tbs coconut oil
  • 1 tsp vanilla bean paste
  • 1 tsp agar-agar

Chocolate Layer

  • 150 g dark chocolate
  • 170 ml coconut milk firm layer of the cooled coconut milk can
  • 30 g tahini paste
  • 1 tbs maple syrup
  • 1 tsp vanilla bean paste
  • 1 pinch of salt


  • hazelnuts chopped
  • berries


For the nutcrust

  • Preheat the oven to 170°C. Grind the nuts together with the oat flakes in a blender. Then add all other ingredients and mix until a sticky, consistency is obtained.
    Press the nut mixture evenly into the tart mould (ø 20cm) (see picture above). Prick the base several times with a fork and bake in a preheated oven for about 18 minutes. Let it cool down.

For the raspberry layer

  • Put all ingredients in a pot and bring to the boil while stirring constantly. Let it simmer for 5 minutes until the raspberry cream thickens slightly. Remove the pot from the stove. Puree the mixture with a hand blender. Strain through a sieve, allow to cool for 15 minutes and then fill into the tarte tin. Let it set for 4 hours in the fridge

For the chocolate layer

  • Melt the chocolate. When everything is liquid, stir in the solid part of the coconut milk. When a smooth mixture is obtained, remove the pot from the heat and stir in the remaining ingredients. Spread the chocolate cream over the firm raspberry layer. Let it set again for 4 hours or overnight in the fridge.


  • You get the firm part of the coconut milk when you let coconut milk from the can get cold overnight in the fridge.
  • Agar-agar is a kind of vegan gelatin. It makes the raspberry cream firm.