Fruity Chocolate Tarte | vegan
Servings: 1 Tarte
Zutaten
Nutcrust
- 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
Toppings
- hazelnuts chopped
- berries
Anleitungen
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.
Notizen
- 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.