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
Diane wrote on February 25, 2012
This looks amazing! What kind/size pan did you use?
Susan wrote on February 25, 2012
Diane: As stated in the recipe, an 8″ tart pan.
Laura wrote on December 14, 2011
Do you suggest taking the skins off the almonds or leaving them on?’
Susan wrote on December 14, 2011
I leave them on unless stated. 🙂
Isobelle wrote on November 24, 2011
Wow! Thanks for posting this recipe, it sounds incredible!
Juniper Rain wrote on November 19, 2011
what about the cacao butter.. that stuff is very hard to come by.. how would i make my own or an alternative perhaps?
Susan wrote on November 19, 2011
Juniper, I wish there was a way to make cacao butter but I can’t even imagine how you would start. For this tart, since the white chocolate (or cacao butter) is a main ingredient, there really isn’t a substitution.
Jackie wrote on September 24, 2011
How long should I soak the cashews for?
Janine wrote on July 5, 2011
Thank you so much for this recipe and this website…. easy and delicious!
erin wrote on May 9, 2011
do you have to refrigerate for a certain amount of time before it ‘sets up’? or do you just refrigerate for the chilled factor?
Susan wrote on May 9, 2011
You need to chill it to set it up.
traemc wrote on April 28, 2011
What are the nuts being soaked in?
Susan wrote on April 28, 2011
Water.
Laura wrote on March 4, 2011
I am having the best time making your recipes!! I have 4 boys with large appetites, your goodies and meals are so good. I feel good knowing that they are getting good raw food, good raw enzymes, and happy to the eyes (we eat with our eyes first!) raw food! This recipe not only looked beautiful, it tasted amazing!! I was astounded at how easy it was to make too. Thank you for a wonderful website!! :o)