It’s official. This is the best dessert I’ve made in my entire life. All other desserts should feel threatened. I made these mini chocolate raspberry tarts for my boyfriend a few weeks ago and he loved them. Now that’s a big deal. Because a) he is the pickiest eater that I know and b) he is not a big dessert person. I do have to admit that I had to lie about these tarts being healthy and raw vegan though. Last time I made my raw vegan brownies, he refused to eat them simply because I said “raw vegan”. I did confess what the tarts were made of later, but he already ate half of a tart. Hehehehe (insert my evil laugh here*).
As I was getting ready to write this post, I realized that I’m really bad at describing the flavours of a dish. I mean “amazing” and “so good” don’t tell you much. Is there a course on How to Describe the Taste of Food I can take? It’s a shame that my lack of knowledge of the flavour-describing adjectives might prevent you from trying this recipe. Because these chocolate raspberry tarts are amazing! And so good! Haha, oh man.
Ok, I’ll give it my best shot. This dessert has a rich chocolate flavour that is complimented beautifully by the tart and sweet raspberries. How is that? But seriously, the combination of chocolate and raspberries is perfection.
As I mentioned in the video, it’s becoming quite a tradition on my YouTube channel to make healthy desserts for Valentine’s Day. Last year I made Chewy Chocolate Brownie Hearts and the year before, it was Brown Velvet Sheet Cake. My goal for this year was to make a dessert that was as friendly to as many dietary needs as possible. In addition to being vegan, these chocolate raspberry tarts are also gluten-free, grain-free and raw.
By first looking at this recipe, you might think that it requires too much effort, but let me assure you that each step is really simple and quick. The hardest part is waiting for the tarts to set in the fridge. I am not the most patient person in the world, but I make sure to let the tarts set completely because they taste better this way (imo).
One tip I can give you is to plan in advance. If you know you’ll be making this recipe, make sure to soak your almonds the night before. I usually place almonds in a bowl and add enough water to cover the nuts. Then I put a cloth on top of the bowl and let the almonds soak overnight. The next morning I rinse the nuts a few times and lay them out on a towel to dry for a couple of hours. Drying after soaking is an important step if you’re using almonds for a dessert recipe like this one. Your crust won’t set completely if the almonds are moist.
I also like to plan my day around this recipe since there are two waiting periods (1 hour and 2 hours) in this recipe. When I was filming this video, I decided to work out and then prep my lunches for the week while I was waiting for the tarts to set.
I know I’ll probably get asked about the portion size for the tarts. The recipe makes 4 individual 4-5 inch tarts (depending on your tart pans). If you want the serving size to be smaller, use smaller tart pans or mini muffin tins. Now, does that mean that one 5-inch tart is one serving? It’s up to you. Personally, I never eat an entire tart by myself in one sitting. Even though this is a healthy dessert, it’s still very rich and high in fat (good fat from coconut oil and almonds) and sugar (natural sugar from maple syrup and agave). As tempting as it is to eat an entire tart, I usually eat about a quarter of a 5-inch tart (half a tart at most) at once.
But this is actually a good thing because it makes the tarts a perfect dessert to share. I find it pretty romantic to share food with your honey (yes, I am lame). Plus, the tarts stay fresh in the fridge for about a week. So you don’t have to worry about them going bad.
I should also probably mention that this is a dessert for special occasions. It’s not something I’d make on weekly or even monthly basis. Two reasons. One, it requires quite a bit of time (I’m a lazy person if you didn’t already know and most of the dishes that I make regularly have to be quick). Two, it is an indulgent treat.
As always, I want to wish a very Happy Valentine’s Day. I hope you have a wonderful day regardless of whether you celebrate this holiday or not. Because of your love and support, I wake up every morning with a smile. So thank you for being a part of my life and for allowing me to be a part of yours. ♡
Before I forgot, here is how to make Coconut Butter at home: take shredded coconut and blend in a high-speed blender for 3-5 minutes or process in a food processor for 10 minutes. Then you take the blended coconut and… Just kidding. That’s it.
- ½ cup soaked almonds
- 1 cup shredded coconut
- ⅓ cup coconut oil
- 1½ cups fresh raspberries
- 2 tbsp coconut butter
- 2 tbsp agave (can substitute with another liquid sweetener of your choice)
- 1 tsp lemon juice
- 1½ cups cacao/cocoa powder
- 1 cup maple syrup
- 2 tbsp coconut oil
- ½ tsp salt
- Fresh fruits and berries for garnish (I used raspberries, blueberries, kiwi and strawberries)
- To make the crust, place soaked almonds in a food processor and pulse a few times. Then process for about 2-3 minutes until almonds are finely ground. Add shredded coconut and coconut oil and process until combined.
- Divide the crust equally among the tart pans and press into the pans with your fingers, making sure the crust reaches up the sides.
- To make the raspberry filling, place raspberries, coconut butter, agave and lemon juice in a blender and blend until smooth.
- Equally divide the raspberry filling among the tart pans and chill uncovered in the fridge for an hour.
- To make the chocolate filling, place cacao powder, maple syrup, coconut oil and salt in a food processor and process until smooth.
- Take out the tarts from the fridge and pour the chocolate filling on top of the raspberry filling. Place in the fridge to set completely for 2 hours.
- Garnish the tarts with your favourite fruits or berries (or both).