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
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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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Chocolate Ganache Tart with Raspberries

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Need a fancy dessert to WOW a special someone? Well don’t fret. Luckily, this recipe is just for you! The decadent and rich chocolate ganache is paired absolutely fabulously with the fresh raspberries. Dust it off with confectioners’ sugar and your are ready to go! Happy Eating~ 🙂IMG_0831 IMG_0832 IMG_0833 IMG_0836 IMG_0837

Chocolate Ganache Tart with Raspberries

  • Servings: makes one 9 inch tart
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For the crust:

  • 1 cup all-purpose flour
  • ¼ cup Dutch-process cocoa powder
  • ¼ tsp. salt
  • ¼ cup sugar
  • 8 tbsp. unsalted butter, at room temperature
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tbsp. heavy cream

For the filling:

  • 10 oz. bittersweet chocolate, finely chopped
  • 1 1/2 cup heavy cream

Directions:
To make the crust, combine the flour, cocoa powder, and salt in a small bowl. Whisk to blend. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add in the dry ingredients alternating with the cream, beginning and ending with the flour mixture. The dough will be quite soft. Transfer the dough to a piece of plastic wrap, form into a rectangle, and wrap tightly. Chill until firm, at least 1 hour and up to 2 days.

Transfer the chilled dough to a well floured work surface. Roll the dough out about 1/4 inch thick and at least 2 inches bigger than your 9 inch circle tart pan. Carefully lay the rolled dough into the tart pan and trim away any excess. Prick all over the surface of the dough with the tines of a fork. Freeze the lined tart pan until the dough is firm, about 30 minutes.

Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with baking beads, dried beans or rice. Bake until the edges are set, about 20 minutes. Remove the weights and parchment and bake 5-10 minutes more. Let cool completely, about 30 minutes.

To make the filling, place the chopped chocolate in a medium bowl. Bring the cream just to a boil. Pour over the chocolate and let sit 1-2 minutes. Whisk the chocolate mixture together until a smooth ganache forms. Pour the ganache into the tart shell in an even layer. Arrange fresh raspberries on top of the ganache. Chill until well set, at least 1 hour and up to 8 hours. Slice and serve.

Charlotte Gâteau w/ Framboise Mousse and Bavarian Cream

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One of my clever inventions. A special French charlotte cake! This elegant cake contains a bottom and outer covering of ladyfingers and the charlotte is filled with raspberry mousse, along with vanilla bavarian cream. I wanted to save time by just buying store-bought lady fingers, however, I noticed how rock hard they were and the texture was almost stale. Ew. Nothing is worse than a stale-like cookie. Instead, I wanted to make this charlotte cake perfect by making my own lady fingers from scratch. So worth it though. I had about 15 cute little lady fingers left — but i didnt mind. I just either ate them as a snack with milk or made them into little cookie sandwiches filled with buttercream. YUM. IMG_0267

So this week is my sisters 20th birthday along with my lovely mother’s birthday as well. I wanted to whip up something extra special for the two very important ladies whom are significant to my life. I wanted to create something that represented elegance that reminds me of my sister. And a unity and formation of two things that represents of moms ability to hold/collect things together. So on that note, I chose this fancy charlotte cake that represents my sisters elegance, and the raspberry mousse/bavarian cream that represents my mom’s unifying ability towards the family.IMG_0272

Now what is a Charlotte? A charlotte is a trifle dessert that is also known as an ice-box cake. It is surrounded with biscuits, lady fingers, cookies, bread, or sponge cake in a lined mold such as a springform cheesecake pan. The mold can be filled with mousse, custards, or fruit puree.

The texture of the mousse and bavarian cream was similar to a pudding or a flan, but more sturdy, stiff, and collected. The raspberry flavor was not too sour and not too sweet (which was perfect) and the bavarian cream had a rich vanilla flavor to it. Next time, I will use the leftover lady fingers and add them on top of the bavarian cream before I start to fill in the raspberry mousse — so that the middle can also have a cake layer as well. Anyways. I hope you guys liked today’s post~ Happy Eating! 🙂IMG_0275

Charlotte Gâteau w/ Framboise Mousse and Bavarian Cream

  • Servings: one 8 inch springform pan
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For the Lady Fingers:

  • 4 eggs, separated
  • 2/3 cup granulated sugar
  • 14 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  1. Preheat oven to 400 degrees and line three 17 x 12 inch baking sheets with baking parchment. Fit a large pastry bag with a plain round 1/2 inch tube. On one of the baking parchment paper, draw out and trace the bottom of an 8 inch cheesecake pan with a pencil. Flip the paper around and place on a baking sheet. Set aside.
  2. Place egg whites in a bowl of an electric mixer with a fitted attachment and beat on high until soft peaks start to form. Slowly add 2 tablespoons of sugar and continue beating until a stiff peak forms. In another bowl, beat the egg yolks and the remaining white sugar. Whip for about 5 minutes or until thick and very pale in color.
  3. SIFT flour and baking powder together in a small bowl. Fold half the egg mixture to the egg yolk mixture. Fold in the flour, then the remaining egg white mixture.
  4. Transfer the mixture to the pastry bag and begin to pipe the bottom biscuit of your charlotte cake. First, pipe out the bottom of the cheesecake pan on top of your drawn parchment paper like the picture here. Bake for 10 minutes or until nicely golden brown at the top. Let it cool completely before peeling off the parchment paper. Once cooled, place on the bottom of  your cheesecake pan.
  5. For the lady fingers, pipe out 1 inch thick and 3 inch long lines onto prepared baking sheets. Sift powder sugar on top of the piped batter (optional) and bake for 8 minutes, or until the top is golden-yellow. Let it cool completely. Start to surround the inside walls of the cheesecake pan with the lady fingers (I used only 23 lady fingers to cover the inside of my cheesecake wall). Set aside and begin to prepare your filling.

For the Bavarian Cream:

  • 1 vanilla bean (I used 2 teaspoons vanilla extract)
  • 1 1/4 cups heavy cream
  • 1 tablespoon powdered gelatin
  • 3 tablespoons milk
  • 1/4 cup sugar
  • 5 egg yolks
  • 1 1/4 cups whipped cream
  1. Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
  2. Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
  3. Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
  4. Place bowl in ice bath and stir until at room temperature.
  5. Fold in whipped cream and pour mixture into the prepared cheesecake pan. Set aside.

For the Raspberry Mousse:

  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 1/2 tsp fresh lemon juice
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup heavy whipping cream
  1. Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.
  2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour.
  3. Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Evenly spoon over the bavarian cream. Cover and refrigerate for 1-2 hours or until set. 

Bavarian Cream Recipe from Michael Symon

Vegan Chocolate Avocado Cake w/ Raspberry Buttercream

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This chocolate avocado cake is vegan friendly and contains no dairy or eggs! So soft and moist, I was so surprised of how an avocado can really change the texture of the cake. If you want, you are more than welcome to replace the butter with an Earth Balance vegan butter for the buttercream frosting recipe. For the filling, I filled it with a 1/2 a cup of blackberry jam, making sure the filling was not too over filled. Then, for decoration, I topped my cake with a packet of broken strawberry Pop Tarts to enhance the presentation. Happy Eating~ 🙂

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Chocolate Avocado Cake with Blackberry Frosting

  • Servings: 12
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  • 3 cups all-purpose flour
  • 6 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups granulated sugar
  • 1/4 cup vegetable oil (I used almond oil)
  • 1/2 cup soft avocado, well mashed, about 1 medium avocado
  • 2 cups water
  • 2 Tablespoons white vinegar
  • 2 teaspoons vanilla extract

Blackberry Buttercream:

  • 1 cup butter, softened
  • 3-4 cups powdered sugar
  • 4-5 tablespoons blackberry puree, strained
  1. Preheat oven to 350 degrees F.  Grease and flour two 8 or 9-inch rounds.  Set aside.
  2. Sift together all of the dry ingredients except the sugar.  Set that aside too.
  3. Mix all the wet ingredients together in a bowl, including the super mashed avocado.
  4. Add sugar into the wet mix and stir.
  5. Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
  6. Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
  7. Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.
  8. For the buttercream: Beat butter for 2 minutes. Slowly add powdered sugar until the frosting becomes very thick. Slowly add berry puree a little at a time. Stop once the buttercream becomes the right consistency. If it becomes too loose, add more powdered sugar to thicken.