Name: Nakd's Valentine's Vegan Chocolate & Raspberry Tart
Prep time: 20M
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: 2 Nakd Raspberry Chocolish bars; 1.5 cup mixed nuts; 1 cup dates, pitted; 2 heaped tbsp cacao powder; 200g dark chocolate; 200ml oat cream; Handful of raspberries; Handful of pomegranates; Handful of fresh mint leaves

Start by placing your nuts into a food processor and pulse a few times until they are coarsely ground, then add the Nakd Chocolish bars, pitted dates and cacao.
Blend until the mixture starts coming together and if needed, add a splash of water.
Spoon the mixture evenly into your tart/cake tin lined with cling film. Make sure you press it tightly into the base and into the edges to form a crust (wet your fingers a bit, it does help a lot).
Pop in the fridge for couple of hours to firm up.
Next, make the vegan chocolate filling by heating the oat cream in a small pan until it comes to the boil. Take off the heat, add in the chocolate and stir until completely melted.
Let it cool down for a couple of minutes before carefully pouring evenly into the tart crust; Jiggle the tart pan gently to help flatten it out.
Pop back in the fridge to set for an hour, but preferably two or even overnight.
Gently remove the tart from the tart tin, decorate with fresh raspberries, pomegranates and fresh mint leaves before serving.
If you have a bit of oat cream left, pour some over.

Start by placing your nuts into a food processor and pulse a few times until they are coarsely ground, then add the Nakd Chocolish bars, pitted dates and cacao.
Blend until the mixture starts coming together and if needed, add a splash of water.
Spoon the mixture evenly into your tart/cake tin lined with cling film. Make sure you press it tightly into the base and into the edges to form a crust (wet your fingers a bit, it does help a lot).
Pop in the fridge for couple of hours to firm up.
Next, make the vegan chocolate filling by heating the oat cream in a small pan until it comes to the boil. Take off the heat, add in the chocolate and stir until completely melted.
Let it cool down for a couple of minutes before carefully pouring evenly into the tart crust; Jiggle the tart pan gently to help flatten it out.
Pop back in the fridge to set for an hour, but preferably two or even overnight.
Gently remove the tart from the tart tin, decorate with fresh raspberries, pomegranates and fresh mint leaves before serving.
If you have a bit of oat cream left, pour some over.

FaNCY a NatURaL SNaCK?

RAW BARS. just fRuit & NutS

Chocolate and Raspberry Tart

Preparation

Serves

Baking time

Level

Featuring

Base Ingredients:

Filling Ingredients:

Toppings:

Share
(It's too good not to!)

Base Ingredients:

Filling Ingredients:

Toppings:

Featured bar

More recipes

Vegan Quinoa Salad

Broccoli Pasta

Strawberry Sundae

FaNCY a NatURaL SNaCK?

RAW BARS. just fRuit & NutS

Chocolate and Raspberry Tart

Preparation

Serves

Baking time

Level

Featuring

Base Ingredients:

Filling Ingredients:

Toppings:

Share (It's too good not to!)

Base Ingredients:

Filling Ingredients:

Toppings:

Share (It's too good not to!)

Featured bar

More recipes

Vegan Quinoa Salad

Broccoli Pasta

Strawberry Sundae

Hi There

Share
(It's too good not to!)

Share
(It's too good not to!)