Indulge in a decadent dessert with this no-bake vegan tart recipe. The raw dairy-free dessert is as delicious as it is easy to make.
I am really into rose flavoured desserts lately. I typically use rose water on my skin because it is said to help with lots of skin-related issues. Rose is also known to help balance testosterone levels in both men and women. So in that sense, it can help with acne, too. I don’t really suffer from any of these issues but I just like to know about hormone balancing properties in my foods or beauty products.
This no-bake vegan tart recipe was one I created for a beautiful hot chocolate brand called Sacred Taste. They make sustainable and ethical hot chocolates using raw cacao that is also refined sugar-free. They have four flavours and by far my most favourite flavour was rose. It is quite subtle but just enough to get a taste of it. And I couldn’t help but make a beautiful raw vegan tart recipe with it.
I really wanted to try a layered no-bake vegan dessert for this tart recipe, mostly for aesthetics and different textures. I don’t love making layered desserts because they do take a lot longer to make. Especially when you need to set them in the fridge or freezer first before adding the next layer, but this dairy-free tart was definitely worth it. I hope you enjoy this raw vegan tart recipe as much as I did!
The dairy-free tart is vegan, dairy-free, refined sugar-free, and gluten-free.
No-Bake Vegan Chocolate and Rose Tart
Ingredients
- BASE:
- 1 cup almonds
- 1½ cups pitted dates
- ¼ cup sunflower seeds
- 2 TBSP rose cacao powder (or sub cacao powder + one tsp rose water)
- ROSE LAYER:
- 1½ cups raw cashews (soaked for four hours or overnight)
- 200g canned coconut cream
- 2 TBSP maple syrup
- 1 TBSP coconut oil
- juice ½ lemon
- ¼ cup frozen pitted cherries
- 1 TBSP rose water
- CHOCOLATE TOPPING:
- 1 cup raw cashews (soaked for three to four hours or overnight)
- ½ cup cacao butter
- ½ cup rose cacao powder (or sub cacao powder + one tsp rose water)
- ½ cup maple syrup
- 1 tsp vanilla extract
- Dried rose petals for decoration.
Instructions
- For the base: break down almonds in a food processor. Add remaining base ingredients and blitz until sticky. Press down evenly on the base and sides of a 22cm tart tin. Set aside.
- In a blender, blend all filling ingredients until smooth and creamy. Pour over base and place in the freezer for about three hours until set.
- For the chocolate topping, place all ingredients in a blender and blend until as smooth as possible. Add almond milk or water if your blender is having trouble. The mixture is quite thick.
- Spoon out over rose filling and spread out with a spatula.
- Place in the fridge to set for three to four hours.
- Decorate with rose petals, slice, and enjoy. For best texture, store in the fridge, but can be stored in the freezer for months if not wanting to eat straight away.
6.4.5
Want to try more delicious vegan desserts? Enjoy a slice of my vegan oat and blackberry crumble pie. This recipe is as decadent as it is sweet. Plus, it is full of plant-based protein due to the almonds. It’s also packed with antioxidants and fiber and can be served for breakfast with a big scoop of coconut yogurt!
Or, try making my cookies and cream cheesecake. No oven is needed to make this dessert! It features almond meal, cacao powder, maple syrup, and coconut oil for the base. The filling is cashew-based and features broken chocolate cookie chunks. Yum!
This recipe was republished with permission from Hazel and Cacao.
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