September  7, 2014
0 Ratings
  • Serves 10
Author Notes

I really wanted to make a creamy, rich chocolate tart similar to the classic dairy kind, so decided to recreate the original for myself. I gave this as a gift to a friend to sell at a charity event so only got to try this as I went a long, but I think it went well! It tasted just like the original as I decided to use Alpro’s new fresh soya cream which is unbelievably similar to double cream it is absolutely amazing! I’ve always been a fan of Alpro’s products as they’ve managed to perfect plant based dairy equivalent products, and I’m so thankful for that, they are one of the first companies that got me interested in vegan cooking, and I’ve been using their products all of my life, only ever having their milk as opposed to dairy at home. Their products have revolutionised the art of vegan food and because of them, I have been able to begin my cooking journey incredibly simply, and of course deliciously. —Harriet Emily

What You'll Need
  • Crust
  • 2 cups pecans
  • 8 pieces dates
  • 1 cup cacao powder
  • 1/4 teaspoon pink himalayan salt
  • Filling
  • 1 1/2 cups cacao powder
  • 1/2 cup cocoa butter
  • 1/2 cup coconut oil
  • 1 1/2 cups soya cream
  • 1/2 cup maple syrup
  • 1/2 cup dark agave nectar
  • 1/2 cup light agave nectar
  • 1 pinch salt
  • 1 dash raspberry extract
  • 1 handful raspberries
  1. 1. Make the crust by adding all crust ingredients to the food processor and mixing until all ingredients have broken down into a moist crushed biscuit like texture. You’ll know its ready when you can pick up a pinch of the mix and pat together with your fingers and it sticks together.
  2. 2. Line a tart or pastry tin with the crust mix, and pat down so it all sticks well together. Transfer to the fridge to keep cool whilst you make the filling.
  3. 3. Add the cacao, cocoa butter, coconut oil, cocoa liquor and sweeteners to a pan onto a low heat, constantly stirring until almost completely melted, remove from heat to cool slightly before adding the cream, a pinch of salt and raspberry extract. Stir in, and move back onto low heat until well combined.
  4. 4. Put aside to cool slightly and remove the crust from the fridge. Get your fresh raspberries, and cut enough into half that will cover the base of the tarts crust, and then press them onto it. Pour the filling into the tarts crust and place back into the fridge to set for a few hours.
  5. 5. Decorate with freeze dried raspberries, fresh raspberries, soya cream or whatever you fancy! Enjoy.

See what other Food52ers are saying.

1 Review

mousouchop May 7, 2017
This *looks* amazing, though I haven't made it yet to confirm. Can I sub any of these for the agave portions? light brown sugar, dark brown sugar, demerara sugar, regular sugar; possible made into a thick simple-syrup first, if the liquid content is important.

I have a friend who is meandering towards veganism with each passing day. I'd like to make this for his birthday (as he just recently stopped eating dairy). Thanks!