Stay frosty
To achieve a frosted look, garnish the tart with fresh fruit and place it in freezer for 5 minutes. Once removed and exposed to room temperature, the fruit will achieve a delectable frosty look.
Gingery Chocolate Raspberry Tart
Ingredients
- 4 Medjool dates, pitted
- 1 cup almond meal
- 1/2 cup oat flour, gluten free if desired
- 1/2 cup unsweetened medium shredded coconut
- 3 Tbsp unsweetened cocoa
- 1/4 tsp sea salt
- 3 Tbsp coconut oil, melted, plus extra for greasing pan
- 10 oz vegan 70% dark chocolate
- 1 cup full-fat coconut milk
- 2 Tbsp maple syrup
- 1 tsp pure vanilla extract
- 2 Tbsp very finely diced candied ginger, plus extra for garnish
- Assorted fresh fruits (optional)
- 1/4 tsp flaked sea salt
Nutrition
Per serving:
- calories311
- g protein6
- g fat22
- g carbs25
- sugar10g
- fiber5g
- mg sodium109
Directions
01
Preheat oven to 350 F. Lightly oil 9 inch tart pan with removable bottom.
Make the crust: In small bowl, soak dates in warm water for 10 minutes to soften. Drain well and place in food processor with remaining crust ingredients. Pulse until blended, scraping down sides of bowl occasionally.
Place crust mixture in tart pan and evenly press in bottom and up sides. Bake for about 12 to 15 minutes, or until crust is firm to the touch. Remove and cool. Refrigerate until completely firm.
Make the filling: Chop chocolate and place in heatproof bowl. In small saucepan, heat coconut milk just until it begins to bubble around the edges. Pour over chocolate and stir until chocolate is melted. Stir in syrup and vanilla.
Assemble the tart: Sprinkle finely diced ginger evenly over chilled crust. Gently pour chocolate ganache over crust and slightly stir to smooth out. Refrigerate tart for a minimum of 3 hours, and preferably overnight, until firm.
To serve, arrange fresh fruit on top, if desired. Scatter extra candied ginger over top if you wish. Sprinkle with some flaked salt, and then cut into wedges and serve. Refrigerate leftovers, should there be any!
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