Raw Vegan Chocolate Berry Tart In a Walnut-Oat Crust
This raw vegan dessert is also gluten-free

I’m not sure if any of you remember, quite a while ago I told myself I would try and do a lot more cooking demonstrations on my Instagram stories. I attempted to experiment with a new recipe for this long chocolate blackberry tart and it turned out a little bit like a disaster. I had too little base and way too much filling. Was a little embarrassing trying to experiment on video like that but at least I learned my lesson and decided to keep tried-and-true recipes for Instagram stories from now on.

I really love the look of long tough like this they are so impressive but I do find them a little bit different to make as they don’t hold a lot of filling and the proportions are a little bit weird. At least I think so. I sorted out all the proportions for this recipe so it should work fine I just had to double the base and half the filling. However, I did make this quite a while ago, so I did have to rely on my notes to try and remember what was going on. If there are any problems please let me know and I will try and amend the recipe.

I really like the way the base turned out, it has enough sweetness from the dates to compensate for the not so sweet slightly tart filling. The addition of blackberries in the filling is mostly to give a nice purple color and some extra antioxidants however I don’t think the flavor comes through very strongly at all. Maybe adding a larger amount of blackberry would give off more flavor but I’m afraid that it would ruin the integrity of the filling and possibly become to icey and frozen. Also, blackberries have tough little seeds that I don’t think makes for a nice texture so I didn’t want to add too many in.

You will find that I use walnuts and a lot of my recipes for the base/crust. That is mostly because I always seem to have a lot of walnuts on hand and they offer a mild flavor that goes well with many desserts.

We focus so much on other nuts that I think sometimes we forget the humble walnut, but it is one of the healthiest nuts you can eat and is so important for brain health. I’ve mentioned before that when I first started on my healing journey I was very confused as to what my illness actually was and so I chose to target the symptoms that were bothering me most which was my severe anxiety.

Because of that, I targeted my diet towards brain-healthy foods that were full of tryptophan and healthy plant-based fats and proteins. It was important for me to start eating walnuts regularly to help with my anxiety. After I understood the connection between my hormones and my brain I was happy that so many of the foods that are great for brain health are also amazing for hormones too.

That’s about all I’m going to say about this recipe. As usual, the recipe is dairy-free gluten-free refined sugar-free and delicious. I shared this one with friends and the base of this recipe was a big hit.

Raw Vegan Chocolate Berry Tart In a Walnut-Oat Crust

Prep Time: 4 hours

Cook Time: 20 minutes

Total Time: 4 hours, 20 minutes

Category: Dessert

Servings: 12

Raw Vegan Chocolate Berry Tart In a Walnut-Oat Crust

Ingredients

  • BASE:
  • 2½ cup walnuts
  • ½ cup rolled oats (gluten-free if necessary)
  • 1 cup pitted dates
  • ½ cup cacao powder
  • FILLING:
  • 1½ cups cashews (soaked for 3-4 hours or overnight)
  • ¾ cup coconut cream
  • 2 TBSP maple syrup
  • 1 TBSP coconut oil
  • juice 1 lemon
  • ⅓ cup fresh blackberries

Instructions

  1. For the base: process walnuts in a food processor until broken down, add the rest of the base ingredients and process until sticky.
  2. Press into the base and sides of a long tart tin. You can use another shape if you prefer. Set aside.
  3. For the filling: add all the ingredients into a high-speed blender and blend until smooth and creamy.
  4. Pour over the base and set in the freezer for 3-4 hours until set.
  5. Decorate with berries or toppings of choice, serve and enjoy.
  6. For best texture, keep this in the fridge once set because it becomes very frozen in the freezer.

This recipe was republished with permission from Hazel & Cacao.


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