Vegan double chocolate raspberry tarts

    20 min

    A delicious, creamy chocolatey ganache encased in a buttery chocolate biscuit base topped with fresh raspberries. 100% vegan - made with dark chocolate, soy cream and dairy-free margarine - but still deliciously rich and creamy. This recipe makes 6 small tarts.


    1 person made this

    Serves: 6 

    • 6 bourbon biscuits
    • 45g dried dates, chopped
    • 30g vegan butter, melted
    • 110g vegan chocolate
    • 4 tablespoons soya cream
    • 18 raspberries

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Use a blender to whizz up the bourbon biscuits and dates to a fine crumb.
    3. Stir in the melted butter and divide into 6 equal parts. Compact each portion into a fairy cake tin to make a tart crust.
    4. Bake in the preheated oven for 5 minutes.
    5. Melt the chocolate and allow to cool slightly before stirring in the soya cream quickly.
    6. Pour the chocolate and cream mixture into the tart cases and top each tart with 3 raspberries.
    7. Allow to set overnight in the fridge.

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