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  • Writer's pictureMealsbymiri

Chocolate & Raspberry Tart

Updated: Feb 11, 2021

After making this tart I can confidently confirm that Valentines day as a food holiday has definitely made an impression on me like never before. How have I not realised how many delicious valentines themed foods there are in previous years! This tart is the perfect over-the-top decadent and cute as can be dessert for a romantic night in. Whether it's with your friends, your significant other or a proper self-care evening. The raspberry filling is the perfect combination of tangy and sweet to counterbalance the richness of the chocolate crust, making this a dessert you simply won't ever want to stop eating. If you give this a go please tag me @mealsbymiri on Instagram so I can see your creations!

Ingredients: Crust:

100g flour 20g cocoa powder

40g almond flour

55g vegan buttery spread

0.25 tsp salt

25g sugar

15g maple syrup

Mousse layer

80g coconut cream/full fat coconut milk

70g raspberries

90g cashew nuts

1 tsp lemon juice

1 tsp vanilla

60g maple syrup

50g coconut oil


30g melted dark chocolate

Pureed raspberries

Dried rose petals

Chopped toasted macadamias

Vegan white chocolate

Crust: Mix all ingredients for the crust until well combined feel free to use your hands to knead here! You should have a dough resembling wet sand that sticks together when squeezed. (If it's too dry add some more butter.) Press into a tart pan approx 18cm in diameter. Poke a few holes in the bottom with a fork and bake in a preheated oven at 180 degrees Celsius for 15 minutes. Set aside to cool completely. Then make the filling.


Refridgerate your coconut milk or coconut cream overnight or put in the freezer for a few hours to speed up the process. Once it has separated and a thick layer of cream has settled at the top, scoop off 80g of the cream and add to a high speed blender. Soak your cashews overnight or boil them for 5-10 minutes and drain. Add to the blender along with all the remaining ingredients for the filling. You can use either frozen or fresh raspberries here, that's up to you!

Blend until the filling is completely smooth. Pour into the now cooled tart shell and leave to set in the fridge for a minimum of 6 hours but ideally overnight.


To decorate, melt some chocolate and drizzle on top. Leave this to set in the fridge before adding the rest of the toppings. Make a raspberry puree by thawing about 1/2 cup of frozen raspberries or mashing 1/2 cup of fresh raspberries and mixing with about 1tsp sugar until completely smooth. Drizzle on top and sprinkle on some chopped toasted macadamias, dried flower petals (if you're feeling fancy) and some vegan white chocolate.

You're of course free to decorate this however you wish and use whichever toppings you have on hand!

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