Chocolate Raspberry Tart
Be sure to read all the notes for success above the recipe
Ingredients
For the Crust
- ⅓ cup Pumpkin Seeds
- ⅓ cup Pecans
- ⅓ cup Pistachios
- ¾ cup Oats
- 10 Dates
- 4 Tbs Vegan Butter
For the Filling
- 8 ounces Vegan Semi Sweet Chocolate (226g)
- ½ cup Plant Milk (118ml)
- ½ cup Your Favorite Jam
Instructions
- First prepare the crust by combining the pumpkin seeds, oats, pecans & dates in a food processor until ground fine.
- Add the melted vegan butter & then press the entire mixture into the bottom & up the sides of the un-greased but non stick tart pan with a removable bottom.
- Spread the jam into the bottom of the crust & then freeze while you prepare the ganache.
- In a small sauce pot combine the chopped chocolate & the plant milk
- Stir constantly over a low heat until melted & smooth
- Pour the ganache over top of the jam filled crust, refrigerate until set
Video
Notes
Be sure to read all the notes for success above the recipe
Storage Chocolate tart is best stored refrigerated, but can stay at room temperature for several hours. For longer storage wrap loosely with plastic wrap and store in the refrigerator for up to 10 days
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