Raw Vegan Chocolate Raspberry Tart

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Holy cow this tart is delicious!! What’s even better is the fact that it is completely guilt free! This raw vegan chocolate raspberry tart is something that anyone would enjoy! Well … obviously not peanut allergy people of course 😦 anyways, the sweet, creamy, chocolatey filling is paired nicely with the crunchy/chewy crust and the sweet/sour raspberry. Give this recipe a try! You will be begging for second servings.IMG_3387 IMG_3390

Be sure to check out this video on my Youtube Channel to visually see how this recipe was made!!

Raw Vegan Chocolate Raspberry Tart

  • Servings: 1, 9 inch tart
  • Print

Ingredients:
For the crust:
2 cups almonds (i did half almonds, half oatmeal)
1 cup dates, pitted
a pinch of maldon salt (for taste)

For the chocolate filling:
1 cup dates, pitted
1/2 cup raw cashews
6 tbsp cacao powder
4 tbsp all-natural peanut butter (or any other kind of nut butter)
1/2 tsp vanilla essence
unsweetened plant-based milk (or water), until desired consistency

For the garnish:
2 cups fresh raspberries

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. To make the crust, in a food processor, add in the almonds, oatmeal, salt, and dates and process until you have a sticky dough. Press this firmly into the bottom of either a tart or pie pan lined with parchment, before punching holes all around the bottom using a fork. Bake for about 10-20 minutes, or until golden brown. Remove the crust from the oven and set it aside to cool.
3. While the crust is baking, go ahead and make the chocolate filling. In a food processor, add in all the filling ingredients and blend until you have a smooth and creamy paste. Start with using 1 cup of milk and add more as you go along. The texture should be similar to Nutella! Pour the filling over crust, flatten with a spatula.
4. Once the chocolate filling has set, remove the tart from the refrigerator. Garnish and arrange the fresh raspberries as close together as you possibly can on top of the chocolate filling.
5. Serve immediately or leave it in the fridge for 2 hours for a thicker/fudgier textured chocolate tart!

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Oatmeal Cookie Dough Pancakes

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Cookie dough inside a pancake? Yep. Breakfast just got a whole lot better. This classic oatmeal pancake is filled with dollops of cookie dough that makes you drool just by looking at it. What’s even better is the fact that you can trick yourself into thinking that it’s “healthy” just because it contains oatmeal. Haha. Drizzle (or dump) some Pure Mapple Syrup on that baby and your’re ready to go! A perfect way to satisfy your Sunday mornings with this amazing breakfast choice. Happy Eating~ 🙂1524701_753777047984658_741433753_n

*drooling*

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Oatmeal Cookie Dough Pancakes

  • Servings: 4
  • Print
  • 1 cup (150g) Old-Fashioned Oats, divided
  • 3/4 cup (95g) Flour, use less flour if refrigerating overnight
  • 1 1/2 Tablespoons (20g) Brown Sugar
  • 1/2 teaspoon (2.5g) Baking Soda
  • 1/2 teaspoon (2.5g) Baking Powder
  • 1/4 teaspoon (2g) Sea Salt or Kosher Salt
  • 1 cup (240ml) Buttermilk
  • 1 Egg, lightly beaten
  • 2 Tablespoons (30g) unsalted Butter, melted
  • 1/2 teaspoon (3ml) Vanilla Extract
  • 1 cup Chocolate Chunk Cookie Dough (I used store bought Nestle cookie dough)

Put 1/2 cup of oats in a food processor or blender and pulse until oats are coarsely ground but not pulverized, about 8-10 seconds.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, and salt. Stir in ground oats and remaining 1/2 cup of oats into flour until evenly mixed.

Stir in buttermilk, egg, butter and vanilla extract until just incorporated. Refrigerate for at least 30 minutes or up to overnight to allow it to thicken.

When ready to make pancakes, form cookie dough into many marble-sized balls.

Heat a large non stick skillet over medium-high heat. Melt a little butter in the pan and spread across pan surface.

After butter just finishes sizzling, ladle 1/4 cups worth of batter to make pancakes. Place about 5 pieces of cookie dough in each pancake.

Cook until bottoms are browned and top is bubbly, about 2 minutes. Carefully flip over and cook until browned, about 2 more minutes. If pancake outsides are cooking faster than the inside can finish, lower heat so they cook at the same rate.

Serve warm with preferred syrup, jam, or whipped cream.

Adapted from White on Rice Couple