No one will ever know this dessert is healthy. Or easy to make. Or vegan. Or gluten free. The rich, sweet, complex, indulgent flavor of the chocolate, raspberry and coconut milk creates one of the most satisfying combos I’ve eaten. Your guests will be begging for the recipe. In fact the dessert is SO good, they might completely overlook that you didn’t …say… bring your longterm boyfriend home this year for the holidays. Or that you’ve gained a few extra pounds. Or that you were a full hour late to dinner. Or whatever it is. Just lead with the tart, and all else will fall into place.
I made this tart for my first ever Shabbat dinner with my husband’s cousins. And then I made it again when I got home and enjoyed a slice with coffee for breakfast. And then another slice for a 3pm pick me up. And another for dessert. And I didn’t feel the slightest guilty or gain a single pound.
Alright, let’s get to it.
<< I N G R E D I E N T S > >
-1 bag (at least 6.5 ounces) of (vegan & gluten free) graham cracker cookies. Or chocolate cookies. Or snicker-doodles. Anything crispy works! I usually use Enjoy Life brand
-1/4 cup coconut oil, room temperature or warmer
-(optional) 2 dates
-(optional) 2 tbsp cacao or cocoa
-1/2 cup full fat coconut milk (from the can)
-6 oz vegan semisweet dark chocolate chips or chopped pieces. (I use Pascha)
-1/2 cup no sugar added raspberry preserves
-pinch of sea salt
.t.o.p.p.i.n.g.s. (all optional):
-handful of raspberries
-handful of pistachios, chopped
-some mint leaves
< < D I R E C T I O N S > >
STEP 1: Preheat oven to 345 degrees. *Cooking the crust is optional. A cooked crust will be more crispy and I think cuts a bit better, but both are delicious. If you do not cook the crust, then just place it in the freezer for 30 minutes (or fridge for 2 hours) before filling it.
STEP 2: Put all of the crust ingredients into the food processor and pulse for 1 minute. Scrape the sides then pulse for an additional 30 seconds.
STEP 3: Press the mixture evenly into the (ungreased) tart pan with a removable bottom. Use the back of a spoon to firmly press the crust into the dish and the sides. I use the other side of the spoon to press evenly into each ridge, then trace the top with a knife to get any excess.
STEP 4: Bake for 7 minutes on the middle rack. Make sure to hold the side of the tart pan when transporting, not from the bottom!
STEP 5: Put chocolate pieces in a large bowl. Open the can of coconut milk and stir well until combined. Transfer 1/2 cup to a pot and heat on medium-high until the top is bubbling.
STEP 6: Pour bubbling coconut milk over the chocolate pieces, let sit for 1 minute, covered.
STEP 7: Whisk the chocolate and coconut milk mixture well until completely combined and smooth. Add raspberry preserves and pinch of salt. Mix well.
STEP 8: Pour mixture into prepared tart pan crust. Place raspberries, pistachios, and mint leaves lightly into the top in whichever decorative pattern you wish.
STEP 9: Carefully transfer to fridge. Keep the tart in the refrigerator for a minimum of 2 hours, in order for the mixture to set.
STEP 10: Before serving, remove tar and leave on the counter for 10 minutes in a dry, cool spot, not near any heat (like by the stove or next to a window) that would cause the mixture to melt.
STEP 11: To remove tart from the pan, gently press the bottom of the pie pan, while letting the sides loosely fall down around your wrist, revealing your perfect crinkle walls!
STEP 12: Serve. Accept praise readily.
PS. I used this pan. It needs a removable bottom or it’s near impossible to get the tart lifted from the pan. This recipe can also be done in a pie dish, but will be missing a wee bit of the ‘wow’ factor you get from the tart edges