• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Blog
  • Recipes
  • Get in Touch

Delight Fuel logo

January 15, 2020 Blog

Vegan Chocolate & Blackberry Tart

Happy Friday friends! I was thinking I wanted to make something special for everyone, and I’m very excited to share with you my newest creation. This vegan chocolate & blackberry tart doesn’t just look beautiful, I would describe the tasting experience is a thing of beauty as well. You will totally forget that it’s 100 percent vegan, gluten-free and refined sugar-free.

Chocolate Blackberry Tart

It has been quite a while since I made my holiday inspired white chocolate and cranberry tart so I thought it’s time for a new piece of tart art. This time I decided to experiment with the flavors of blackberry and chocolate which just work so perfectly together.

That crumbly oat/almond crust has the right amount of sweetness and works perfectly with the lusciously rich chocolate ganache that tops of a bed of homemade blackberry jam. The tart berries combined with the rich creamy chocolate is one of the best pairings I’ve experienced so far.

I have made quite a few chocolate tarts before and don’t get me wrong, they all taste heavenly but this time I feel like I’ve created something completely new. I can’t overstate how perfect that berry jam works with the chocolate filling. It provides a light freshness that cuts out some of the richness of the rich chocolate without degrading from that wonderful chocolate flavor. It’s too good! You need to try this for yourself, you will not be disappointed. If you’re thinking that this tart might look a bit too fancy, don’t worry; this recipe couldn’t be any easier. Perfect way to impress your friends and family and treat yourself.

Chocolate Tart

Chocolate Blackberry Tart

The best part about making these tarts is that you can decorate them however you like. Whether it’s fresh fruit, nuts or coconut whipping cream. I went for berries and more chocolate accents, including those cute little chocolate bars!

Here are some more recipe ideas:

White Chocolate Cranberry Tart
Vegan Dark Chocolate Mousse Tart
No-bake Lemon Lavender Tart
Dark Chocolate Ganache Tart

If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.

Vegan Chocolate Blackberry Tart

Vegan Chocolate Blackberry Tart

Yield: 8-10
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

This vegan chocolate & blackberry tart doesn't just look beautiful, I would describe the tasting experience is a thing of beauty as well. You will totally forget that it's 100 percent vegan, gluten-free and refined sugar-free.

Ingredients

Crust

  • 1 1/2 cups gluten-free oats
  • 1/2 cup almonds
  • 5 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 tbsp cacao powder

Chocolate Layer

  • 1 can full-fat coconut milk
  • 10 oz stevia sweetened chocolate
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil (melted)

Blackberry Layer

  • 3 cups fresh or frozen blackberries
  • 1 cup water
  • 1/4 cup maple syrup
  • 1 tsp agar agar powder (sub with 1 tsp gelatin powder)

Instructions

    1.) Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside.

    2.) For the crust add oats and almonds into a food processor. Pulse until combined and add cacao powder, maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.

    3.) For the blackberry layer heat blackberries, water and maple syrup in a small to medium sized saucepan. Simmer until blackberries are soft and broken down. Puree with a handmixer and put back on the stove. Add agar agar powder into the blackberry mixture and simmer for another 5 minutes, stirring continuously. Let sit tfor about 5 minutes, then spread on bottom of the tart. Let sit in there refrigerator for about 10 minutes.

    4.) In the meantime prepare the chocolate filling. Heat coconut milk, coconut oil and maple syrup in a small saucepan over medium heat and stirr. Turn heat to low and add the chocolate. Stir until chocolate has completely melted. Pour on top of the blackberry layer and refrigerate for at least 2-3 hours until tart has fully set. Top off with extra chocolate shavings and fresh berries. Store leftovers in the refrigerator for up to one week.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Stevia sweetened chocolate
    Stevia sweetened chocolate
  • 9-inch tart pan
    9-inch tart pan
  • Stevia sweetened chocolate
    Stevia sweetened chocolate
  • Chocolate Molds
    Chocolate Molds
© Delight Fuel
Category: Sweets

Categories: Blog Tags: dairy free, gluten free, refined sugar-free, vegan

Previous Post: « Paleo Coconut Peppermint Patties
Next Post: Paleo Mocha Waffles »

Reader Interactions

Comments

  1. Mouna says

    December 24, 2020 at 6:59 pm

    You did not mentioned the consistency of the blackberries after cooking and added the agar powder. It would have been helpful to mention the substitute for agar powder.

    Reply
    • Delight Fuel says

      December 27, 2020 at 4:50 pm

      Hey Mouna,

      the substitute for agar powder is gelatin powder. I adapted the recipe. Thank you for mentioning.

      The blackberries have to be soft but have to be pureed with a hand mixer as mentioned in the recipes.

      Thank you for your feedback!
      Best,
      Julia

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest

About delight fuel

The mission of delight fuel is to share recipe creations that inspire others to eat healthy, feel good about what they are eating, and most importantly nourish and heal their bodies with delicious, natural food.

 

🍓✨ Strawberry Cheesecake Ice Cream Bars… bu 🍓✨ Strawberry Cheesecake Ice Cream Bars… but make them dairy-free, refined sugar-free, and chocolate-dipped#. The creamiest, dreamiest summer treat — no one will guess they’re made with better-for-you ingredients!

Who’s grabbing the first bite? 🍫💖 

Save this recipe
1 cup cashews, soaked
1 cup dairy-free milk, unsweetened 
5 medjool dates, softened with boiled water
1 Bourbon Vanilla bean or 1 tsp vanilla extract 
5-6 frozen strawberries 
1 1/2 cup chocolate chips, I used @hukitchen 

In a blender or food processor add all ingredients . Process until smooth! Transfer into ice cream bar mold. Freeze for about 2-3 hours. Melt chocolate: Coat bars in chocolate mixture and sprinkle with freeze dried strawberries Put back in freezer for 5 min. Enjoy! Store leftovers in the freezer. #madefromscratch #icecreamlover #summervibes
✨ Double Caramel Ice Cream Bars ✨ Dairy-free. ✨ Double Caramel Ice Cream Bars ✨
Dairy-free. Refined sugar-free. Ridiculously good. 🍦🍯

Layers of creamy caramel ice cream, gooey caramel, and a crisp chocolate shell… all without dairy or refined sugar. Yes, it is possible — and yes, you need to try them. 🙌

Perfect summer treat ☀️ → save the recipe below.

Recipe 12 mini ice cream bars
Caramel:
1 cup coconut cream
2/3 cups coconut sugar

Bars:
1/2 cup cashews, soaked in boiling water for 30 min
3-4 medjool dates, pitted
1 cup dairy-free milk, i used coconut milk
1/4 tsp salt

1 cup chocolate chips, I used @hukitchen 

 For the vegan caramel, combine coconut sugar and coconut cream in a small saucepan and bring to a simmer. Reduce heat and keep simmering over low heat for about 30-40 minutes stirring every few minutes until it thickened.
Let the caramel sauce cool and add salt. Set aside and it will thicken even more while cooling.

Add 1 -2 tbsp of caramel into your preferred ice cream molds and freeze for about 2-3 hours.

In a food processor add cashews, coconut milk, dates, salt and 1/4 cup of caramel. Process until completely smooth. Top molds with ice cream mixture and add wooden sticks. Freeze for about 4-5 hours. Coat in melted chocolate and sprinkle with salt. Enjoy and store in the freezer. 

#madefromscratch #icecreamlover #summericecream #summervibes #icecream
If a Magnum bar went to a farmers market and got a If a Magnum bar went to a farmers market and got a glow-up… this would be it. Creamy vanilla bean ice cream, a layer of real berries, and that satisfying quinoa crunchy shell—made with wholesome ingredients you can feel good about.

No dairy. No refined sugar. Just pure summer joy in every bite. 💫
Recipe down below! 
1 1/3 cups raw cashews (soaked)
1 can full-fat coconut cream
2-3 softened pitted medjool dates
1/2 tbsp vanilla extract
1/3 cup berry chia jam or store bought jam! 
1 1/3 cup hukitchen chocolate gems
Optional: 1/3 cup puffed quinoa

To prepare the ice cream base soak cashews overnight or for 4 hours minimum. Rinse cashews and place in a food processor.
Add coconut cream, vanilla extract and medjool dates and process until completely smooth.
Transfer 1 tbsp of berry jam into each ice cream mold. Fill up with the vanilla cashew base and freeze for a minimum of 4 hours.
To prepare the chocolate coating melt chocolate over low heat. Once the chocolate has melted, add in the quinoa and combine. Take ice cream pops out of the freezer and coat them with chocolate by using a spoon. Let sit on a baking sheet until chocolate has fully hardened.

#chocolatepops #icecreamlover #homemade #madefromscratch
When rich dark chocolate meets tart raspberries an When rich dark chocolate meets tart raspberries and clean ingredients—this is your sign to make these raspberry chocolate bars. No gluten, no dairy, no refined sugar—just pure indulgence.

Comment ‘RASPBERRY’ and I’ll send you the link!
#madefromscratch #raspberrychocolate
Think Almond Joy/Bounty vibes—creamy coconut, ri Think Almond Joy/Bounty vibes—creamy coconut, rich chocolate, that perfect chewy bite—but without the dairy, refined sugar, or weird ingredients.

These bars are made with whole, feel-good ingredients but taste just as indulgent as the real thing.

Healthy treats don’t have to be boring—and this recipe proves it.

Comment ‘COCONUT’ to get the recipe sent to your inbox! 

#coconuttreats #copycat #madefromscratch
No-bake Cosmic Brownie Bites—the healthier glow- No-bake Cosmic Brownie Bites—the healthier glow-up your childhood snack never saw coming.

Refined sugar-free, gluten-free, dairy-free… but you’d never know it. Fudgy, chocolatey, and topped with those iconic rainbow sprinkles (dye-free)

Perfect for lunchboxes, cravings, or midnight kitchen magic.

Comment “COSMIC “ for the recipe! 
#madefromscratch #browniesbite
These homemade Easter egg stuffed dates are natura These homemade Easter egg stuffed dates are naturally sweet, chocolate-coated, and filled with a creamy homemade pistachio butter. No refined sugar, no junk—just whole food magic in every bite.

Perfect for spring snacking, Easter baskets, or treating yourself the nourishing way.

Save this recipe:
1 cup pistachio butter, unsweetened 
10-15 medjool dates, pitted
Crushed pistachios (shelled) for garnish
1 cup chocolate chips: I use Hu Gems (dairy-free)

Stuff dates with pistachio butter. Freeze for 1-2 hours. Dip in melted chocolate! Sprinkle with chopped pistachios. Enjoy! 

#EasterTreats #HealthyEaster #StuffedDates #NaturallySweet #RefinedSugarFree #wholesomeindulgence
These super yummy Chocolate Carrot Cake Muffins ar These super yummy Chocolate Carrot Cake Muffins are the Easter treat you didn’t know you needed.

Super moist, perfectly spiced, and made with simple, wholesome ingredients—gluten-free, dairy-free & sweetened without refined sugar! 

Perfect for Easter brunch or snacking straight from the fridge (no judgment here).

Want the recipe?
Comment “MUFFINS” below and I’ll send it your way!

#carrotcake #muffins
The Easter Bunny called 🐰 he’s obsessed with The Easter Bunny called 🐰 he’s obsessed with these no-bake, refined sugar-free Carrot Cake Bites! They’re soft, spiced, and way too good to gatekeep. 

Comment ‘CARROT’ below and I’ll send you the recipe!”

#carrotcake #truffles
Follow Me on Instagram

Latest Recipes

  • Maca Cookie Dough Bars
  • Gluten-free Banana Waffles
  • Green Cleanse Smoothie
  • Double Chocolate Linzer Cookies
  • Pomegranate Gin & Tonic
  • Chocolate Espresso Cake

Footer

  • Facebook
  • Instagram
  • Pinterest

Pages

  • About
  • Get in Touch
  • Private Policy
  • Recipes

Copyright © 2025 Delight Fuel on the Cookd Pro Theme
ALL RIGHTS RESERVED

Cleantalk Pixel