Name: Vegan chocolate tart recipe
Cook time: 3 hr 35 mins
Total time: 3 hr 35 mins
Yield: 12
Ingredients: 270g oats; 100g ground almonds; 100ml maple syrup; 100ml melted coconut oil; 6 tbsp cacao powder; 400ml coconut milk (1 tin); 3 tbsp maple syrup; 90g fresh raspberries; 200 ml coconut milk (1/2 tin); 160g vegan chocolate; Raspberries; Strawberries; Flaked coconut

3 hr 35 mins

Easy

Our best vegan chocolate tart recipe. If you like your puds ooey-gooey and oozing with chocolate-ty decadence, this dairy-free dessert is the one for you.

You don’t need dairy products to make a show-stopping dessert. Fact. And the proof is in this vegan chocolate tart pudding. If you like your puds ooey-gooey and oozing with chocolatey decadence, this vegan tart recipe is the one for you.

Recipe created by Brittany Woodruff aka the fabulous @naturally.b on Instagram.

Ingredients

Tart base:

Raspberry filling:

400ml coconut milk (1 tin)
3 tbsp maple syrup
90g fresh raspberries

Chocolate topping:

200 ml coconut milk (1/2 tin)
160g vegan chocolate

To decorate:

Raspberries
Strawberries
Flaked coconut

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Nutrition

Method

Step 1

Preheat the oven at 180 degrees and place half a tin of coconut milk in the fridge to chill.

Step 2

Blitz the oats in a food processor until a flour consistency is formed.

Step 3

Combine the oat flour, ground almonds, cacao podwer, maple syrup and melted coconut oil in a bowl and stir well until a dough is formed. Press the mixture firmly down in your tart tin and place in the oven for 10 minutes.

What vegan substitutes does this recipe use?

So, what exactly is a vegan tart? Simply speaking, it’s a sweet dessert made without any animal products.

This means you need to replace the eggs, butter and dairy liberally used in most traditional baking recipes. In this vegan chocolate raspberry tart recipe, we used coconut milk, coconut oil, non-dairy chocolate and cacao powder as vegan alternatives. We also substituted refined sugar with maple syrup.

What vegan substitutes can I serve with this tart?

A dollop of cream, a glug of custard or a boule of ice cream – most dessert accompaniments are the furthest things from plant-based you can imagine. Fortunately, finding vegan alternatives isn’t as impossible as you might think.

For example, there are some great recipes for vegan custard and ready-made soya-based custard alternatives are widely available. There are also numerous dairy-free and egg-free ice-creams you can try. Or have you considered experimenting with sorbets?

But for this vegan chocolate tart, we’ll be trying a whipped cream recipe using coconut cream.

Is a vegan dessert healthier?

Now, the main attraction of most regular, non-vegan desserts is the taste. Think sticky toffee pudding, apple crumble and your favourite cheesecake. Your mouth is probably watering and this is largely down to the rich texture and sweet flavour created by the high butter and refined sugar content of these sweets. Consequently, most traditional desserts have minimal nutritional value. However, by baking a vegan tart like the one in this post, you can treat your tastebuds but at the same time get a good dose of some important nutrients.

By removing butter and eggs from the ingredients list, you take away two dense sources of fat and cholesterol. In addition, vegan baking is also usually free from processed ingredients. You’ll typically find recipes rely on whole foods like fruit and nuts for adding flavour. And refined sugar alternatives, such as maple syrup and honey are often used to add sweetness.

Nevertheless, a dessert is a treat, and even vegan ones can be high in calories. So, although plant-based baking may be healthier than your standard sticky toffee pud, willpower is still recommended.