No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Fruit-Sweetened)
This vegan and gluten-free cake will work with other berries, or a delicious berry mix. And if you are not a fan of combing fruit with chocolate, you can omit the cocoa powder in the crust.
Equipment
- 35 x 10cm cake tin
- high-speed blender
Ingredients
For the crust:
- 140 g hazelnuts (soak in water, the rinse and drain)
- 100 g dates pitted and diced
- 3 tablespoon FAIR-TRADE cocoa powder
- 1 tablespoon water
For the filling:
- 250 g raspberries
- 100 g dates pitted and diced
- 100 ml water
- 40 g cacao butter melted
- 280 g cashews (soak in water for a few hours, then rinse and drain)
Instructions
- Line cake tin with baking paper. For the crust, place soaked hazelnuts and dates in high-speed blender and pulse until crumbly.
- Transfer crumbles into a bowl, add cocoa powder and stir to combine. Should it be too dry, add one tablespoon of water. Spread evenly into cake tin and press firm.
- For the filling, blend all ingredients in a strong high-speed blender until smooth. You may need to use the tamper to keep the mixture turning inside the jug.
- Pour the filling over the crust and spread evenly.
- Garnish if you like (I use freeze dried raspberry powder and chopped pistachios). Place in freezer until set (approx. 3 to 5 hours). Cut slices when it’s still semi frozen, then store covered until serving.
Notes
Enjoy! :)