White Chocolate Dark Chocolate Raspberry Tart
Years ago, one of my family’s favorite desserts was a white chocolate, raspberry, chocolate tart. I have been thinking about it lately and decided that I was going to make a raw version to bring to the 4th of July celebration at my friend Kim’s house. I was the only raw food person there but I sure wasn’t the only person who loved the dessert. It was a huge success.
If you want a light crust, like in the picture, you will have to peel the almonds. This is actually very easy once they have been soaked. The skins pop right off. This beautiful dessert looks like you spent hours in the kitchen but actually comes together very quickly. You can find raw cacao butter in the Rawmazing Store here: Rawmazing Store.
White Chocolate Dark Chocolate Raspberry Tart
MAKES ONE 8-INCH TART
Crust
- 1 cup almonds, soaked 6 hours, drained and peeled
- 1/4 cup coconut oil, melted
- Process almonds in food processor until finely ground.
- Add coconut oil and pulse until well combined.
- Press mixture in the bottom of a 8-inch tart pan.
- Place in refrigerator.
Filling
- 2 cups cashews, soaked at least 6 hours, drained
- 1/3 cup agave nectar
- 1/2 cup cacao butter, melted
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 2 pints raspberries
- Blend cashews, agave nectar, cacao butter, coconut oil and vanilla in food processor.
- Process until very smooth. You can also use a Vitamix.
- Spread a thin layer of the filling on the crust.
- Place a layer of raspberries over the filling. Pack them tightly.
- Pour the rest of the filling mixture over raspberries.
- Refrigerate.
- Top with layer of Chocolate Ganache*
*Chocolate Ganache recipe here: Chocolate Ganache
Other similar recipes can be found here: Desserts
Sharon wrote on July 8, 2010
i recently became a vegetarian and would love to stop having dairy as much as possible too.
and i spotted this pic and i though “this must contain some dairy cause it looks so amazing” AND THIS IS VEGAN !
thanks thanks thanks !
Susan wrote on July 8, 2010
You are more than welcome!!
Carol Giambri wrote on July 8, 2010
Each picture is so beautiful. Thanks for sharing with us your best always.
Lauren wrote on July 8, 2010
Made this last night and it was pretty delicious. Super rich and a little too oily for me. I think next time I’ll do an almond/date crust and substitute 1/3 cu of water for the coconut oil. I can see how this can feed a lot though, you only need a tiny slice for a punch in the mouth full of flavor!
Stacy wrote on July 8, 2010
Thanks Susan for your help 🙂
Stacy wrote on July 6, 2010
oh duh…you did say tart pan, not spring form 😉 sorry about that…
Stacy wrote on July 6, 2010
Oh my! 🙂
Susan, so no freezing is necessary? Do you have any idea how long the cake remains set-up once you take the spring form sides off? I’d like to make this for a party, but am nervous about it possibly melting quickly.
Also, instead of cashews, what nuts or seeds would you suggest to get the same test? My one friend has an allergy to cashews.
Thanks! 🙂
Susan wrote on July 6, 2010
No, no freezing is required. It won’t melt quickly…it won’t melt at all. But it should be kept refrigerated as long as possible. At this point, I don’t have a substitution for cashews in this recipe that would yield the same results.
Sarah Elmore wrote on July 6, 2010
oh my goodness!!!
this is BEAUTIFUL! WOW!
Melissa Davis wrote on July 6, 2010
Made this yesterday and all I have to say is OMG!