While the origins of Valentine’s Day are still a bit muddled, we have markedly moved away from how it was once celebrated by the ancient Romans. Gone are the days (thankfully) of animal sacrifice and public rituals of fertility. In their stead, we have sugary sweet greeting cards, rose dealers waiting outside subway stations, and a plethora of heart-shaped goodies for sale right after New Year’s. If neither of these scenarios sound like your jam, we’ve got another suggestion: roll up your sleeves and whip up this vegan chocolate raspberry tart for your sweetheart, because nothing says ‘I care’ like a delicious handmade dessert.

What you’ll need:

Ingredients for the base of a chocolate raspberry tart including dates, oat and hazelnutsCrust:

  • 1 ½ cups hazelnuts, toasted
  • 1 cup rolled oats, toasted
  • ¼ tsp salt
  • 3 Tbsp cocoa powder
  • 90g dried dates
  • 3 Tbsp coconut oil, melted
  • 4 Tbsp almond milk (or other non-dairy alternative)

 

Ingredients for garnishing a chocolate raspberry tart including fresh raspberries, chocolate sauce and coconut cream

Raspberry “Cheesecake” filling:

  • 1 ½ cup raw cashews, soaked (for at least 4 hours or overnight) and drained
  • ¼ cup coconut nectar (or agave syrup)
  • 4 Tbsp coconut cream*
  • 2 Tbsp coconut oil
  • 1 Tbsp lemon juice
  • 1 cup frozen raspberries (+ extra for filling)

 

Chocolate Ganache topping:

  • 2 Tbsp coconut oil, melted
  • ¼ cup cocoa powder
  • 2 Tbsp maple syrup
  • 2 Tbsp coconut milk

 

How you’ll make it:

Single slice of chocolate raspberry tart on one end of a marble slab against a blue background

First we’ll tackle the crust. Combine the hazelnuts, oats, salt and cocoa powder in the food processor and pulse until the mixture resembles fine crumbs. Be careful not to over-process! Then add in the dates, coconut oil and almond milk and process until the mixture comes together to form a dough. When the dough is sticky enough to form a ball with, line an 8-inch round pan with saran wrap and press the dough into the pan and up its sides to form a crust. Stick it in the fridge and let it hang out there for a bit while you prepare the filling.

 

For the raspberry filling, combine all the ingredients in a food processor and process for 3-4 minutes until smooth. Take the chilled crust out of the fridge, and place a few whole raspberries at the bottom of the prepared crust, and gently pour the filling over the berries. Now slide this tart in the freezer until the filling is firm.

 

Finally, we come to the chocolate ganache. In a small bowl, mix together all the ingredients until a smooth chocolate sauce is formed. The sauce should reach a pourable honey-like consistency. If it clumps, just heat the mixture up a bit and stir. Then remove the tart from the freezer and pour the ganache on top of the raspberry filling, making sure to spread it into all the corners and completely covering the filling. Place the tart in the freezer until you’re ready to knock someone’s socks off!

Close up shot of slices of chocolate raspberry tart on a marble slab against a blue background

And there you have it – the perfect way to express those warm and fuzzy feelings without all that modern-day frou frou or ancient brutish traditions. If you decide to give this recipe a shot, we would love to see the results – just tag us on Instagram @demetres. Make sure to check back soon for more recipes, DIYs and behind-the-scenes peeks 😉

This recipe is part of a Valentine’s series developed as a collaboration with Clear Life Magazine.

Print Recipe
Chocolate Raspberry Tart
Five slices of chocolate raspberry tart on a marble slab against a blue background
Course Dessert
Servings
8-inch tart
Ingredients
Crust
Raspberry Cheesecake Filling
Chocolate Ganache Topping
Course Dessert
Servings
8-inch tart
Ingredients
Crust
Raspberry Cheesecake Filling
Chocolate Ganache Topping
Five slices of chocolate raspberry tart on a marble slab against a blue background
Instructions
Crust
  1. Combine the hazelnuts, oats, salt and cocoa powder in the food processor and pulse until the mixture resembles fine crumbs. Be careful not to over-process!
  2. Add in the dates, coconut oil and almond milk and process until the mixture comes together to form a dough. The dough should be sticky enough to form a ball with.
  3. Line an 8-inch round pan with saran wrap and press the dough into the pan and up its sides to form a crust.
  4. Stick the crust in the fridge and let it hang out there for a bit while you prepare the filling.
Cheesecake Filling
  1. Combine all the ingredients in a food processor and process for 3-4 minutes until smooth.
  2. Take the chilled crust out of the fridge, and place a few whole raspberries at the bottom of the prepared crust, and gently pour the filling over the berries.
  3. Slide this tart in the freezer until the filling is firm.
Chocolate Ganache
  1. In a small bowl, mix together all the ingredients until a smooth chocolate sauce is formed. The sauce should reach a pourable honey-like consistency. If it clumps, just heat the mixture up a bit and stir.
  2. Then remove the tart from the freezer and pour the ganache on top of the raspberry filling, making sure to spread it into all the corners and completely covering the filling.
  3. Place the tart in the freezer until you're ready to serve.
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