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.
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.
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
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.
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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.
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