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
Niv wrote on July 29, 2010
Looks delicious !
Why would you prefer the food processor over the Vitamix for this recipe?
Susan wrote on July 29, 2010
I don’t “prefer” it. You could use either. Most people who are new to raw have a food processor and not a high-speed blender. So, I try to make the recipes friendly to the greatest number of people. Some recipes really need a high-speed blender and I note when I use that.
kathy wrote on July 25, 2010
Yum! This belongs in a beautiful gourmet bakery. Beautiful photo too. I hope you will submit this recipe and more to my new “vegan finds” website.
~Kathy
Rebecca (Blissfully Vegan) wrote on July 23, 2010
Wow, this looks incredible! Too bad I can’t find Cacao Butter in Hong Kong 🙁 Maybe it would work with extra Coconut Oil instead…
Susan wrote on July 23, 2010
Have you checked mail order?
Marilyn wrote on July 18, 2010
I made this for a vegan supper club I attend. IT IS DELICIOUS! Thanks, Susan, for this recipe. Can’t wait to get your dessert book.
peabody wrote on July 13, 2010
Simply gorgeous!!!
Nadine wrote on July 13, 2010
I made this cake last night and all I can say is “WOW, WOW, WEEEEE, WOW!
This is one amazing recipe. The cake is absolutely delicious! Easy to make. If I can do this anyone can! I will never pay for desserts in a restaurant after having this healthy version.
Thank you, Susan. Your recipes are the best!
Andri wrote on July 11, 2010
Hi Susan –
Thanks for such a lovely recipe. I plan to make it later this evening. I have a terrible allergy to almonds. I’m wondering if mac nuts would get the same “fluffy” consistency for the crust?
Have a lovely day!
Andri
Susan wrote on July 11, 2010
I am sure they will be fine. Cut back on the coconut oil, though as they are oily.
Paul Le May wrote on July 11, 2010
Hi Everyone;
I just made this recipe and it is great. I substituted some of the nuts for sunflower seeds as I was a little short of cashews and almonds. I made a raspberry topping that I drizzled over the top instead of the chocolate using raspberries, agave and coconut butter. Pretty yummy but not killer sweet. Thank you again for sharing such a great recipe.
Take care, Paul Le May.