Vegan chocolate tart with raspberries

Mar 22, 22
By lacy fox
chocolate Dessert vegan
A slice of this rich, vegan chocolate tart with raspberries is the perfect way to end any meal. This indulgent dessert is easy to make with just a handful of ingredients. We also used our NEW chocolate spread to make this tart! Enjoy!
  1. Preheat oven to 180ºC and grease a 22 cm tart pan with coconut oil, set aside.
  2. For the crust add oats and almonds into a food processor. Pulse until combined and addmaple syrup and coconut oil. Process into a moist mixture. 
  3. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. Let it cool down completely.
  4. To make the ganache, break the dark chocolate up into chunks and place it into a glass bowl and top a saucepan of boiling water.
  5. Once the chocolate is completely melted, pour the coconut milk into the dark chocolate and whisk until smooth and glossy.
  6. Take off the heat and add the chocolate spread and mix until creamy.
  7. Pour the chocolate ganache into the baked crust. Place into the refrigerator for 1 hour until set.
  8. Once set, top with berries and and slice.


140 grams oats

75 grams almonds

70 ml melted coconut oil

40 ml maple syrup


250 grams dark chocolate vegan

50 g chocolate spread

540 mL coconut milk tinned


Raspberries, Chocolate Shavings

Try this extremely easy Vegan chocolate tart with raspberries recipe using our Chocolate Spread, and let us know what you think! Tag us in your delicious re-creation on Instagram or Facebook! Use hashtag #nutsaboutborna to be featured!

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Chocolate Spread
Chocolate Spread

170 g


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