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Prepare the Crust:
In a bowl, combine the crushed vegan chocolate cookies (or oats) with the melted coconut oil. Stir until everything is evenly coated.
Press this mixture into the bottom of a tart pan, ensuring an even layer on the bottom and sides. Chill the crust in the fridge for about 15 minutes to set.
Make the Chocolate Filling:
In a small saucepan, heat the coconut cream over medium heat until it just begins to simmer (don’t let it boil).
Pour the hot coconut cream over the vegan dark chocolate chips in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate, then stir until smooth and fully combined.
Stir in the vanilla extract for extra flavor.
Assemble the Tart:
Pour the smooth chocolate filling over the chilled crust, spreading it evenly.
Place the tart back in the fridge and chill for about 2 hours, or until the filling is fully set.
Top with Fresh Raspberries:
Once the tart is set, remove it from the fridge and top with fresh raspberries. Arrange them neatly in a pattern, or scatter them for a more rustic look.
Serve:
Slice the tart and serve chilled for the perfect texture and flavor.
Serving and Storage Tips:
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