I don’t believe in Valentine’s Day, it’s a huge marketing ploy that gets people to spend a ridiculous amount of money on flowers, cards and chocolates for their significant other..do we really need a ‘holiday’ to tell us when to express our love for them?
I do believe, however, in chocolate! And if you are going down the route of making a romantic dinner/gesture can I just say now this chocolate and raspberry tart will win you extra points!
This tart is decadent but not overly sweet and sickly; the raspberries complimenting the chocolate just right. I finished my tart with freeze dried raspberries but that is optional, don’t feel you need to buy them especially as the tart still works great with fresh raspberries.
Now, this may be a tad controversial but I actually prefer chocolate and raspberries rather than strawberries! I know, I know, strawberries and chocolate are supposed to be a classic combination but raspberry and chocolate do it for me! What do you prefer? Comment below, as I’d love to hear your preference.
If you are doing something special this Valentine’s Day, I hope you have a magical time…and if you’re not, well, have some ‘me’ time. Go for a massage, have a relaxing bath, do some yoga, or make this tart and get your friends round for you all to enjoy together. 😉
Raspberries are high in vitamin C and beta-carotene and studies show they contain a number of antioxidants.
-1 cup raw nuts (I used a mix of cashew nuts and walnuts)
-1/4 cup ground flaxseed
-1 cup pitted dates
-1 x 400ml can full-fat coconut milk, cream part only not the water
-180g vegan chocolate, broken into chunks (I used Belgian chocolate with 55% cocoa)
-1 punnet (approx 1 cup) fresh raspberries
-1 Tbsp. freeze dried raspberry powder, optional
How To Make
Set aside an 8-inch springform cake tin.
In a food processor, blend the base ingredients together. You will know when it is blended enough when you take some mixture in your hand, press it tightly together and it holds its shape.
Pour the base mixture into the cake tin and press down firmly into the base and up the sides too (approximately 2cm up the sides of the tin).
Place the base in the refrigerator whilst you make the filling.
In a medium sized pan over a low heat, add the coconut cream and chocolate. Melt together, stirring often, but don’t let it simmer.
Once the chocolate has all melted, pour the mixture over the base and arrange the fresh raspberries over the top, pressing them in slightly. Place the tart in the refrigerator to set for at least 2 hours.
Whilst waiting for the tart to set, you can now lick the spoon that you used for stirring the filling!
When the tart is completely set, remove it carefully from the tin – I like to set the cake tin on top of a can (beans, soup whatever you have) and slowly push down the sides of the cake tin.
Sprinkle the dried raspberry powder if using, and serve.
This tart stores well in an airtight container in the refrigerator for 3-4 days…but I don’t think it will last that long!