Vegan Double Chocolate Raspberry Tarts

    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.


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


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

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