A rich and creamy vegan berry chocolate tart with a gluten-free crust, a deliciously fruity berry layer, and topped with fresh berries for an easy but impressive and decadent dessert. The perfect ending to an amazing Valentine’s Dinner.
Remember this delicious vegan chocolate mousse tart? If not, go have a look :P…
Anyone whose tried this tart absolutely loves it, so I knew I had to make a new version and somehow add these beautiful organic Driscoll berries, while keeping it dairy-free, gluten-free, and refined sugar-free.
While picking up my weekly groceries at Sprouts Farmers Market I got inspired by Driscoll’s fresh berries and knew I needed to create this deliciously decadent beauty. It has everything I love in a perfect dessert. A flaky gluten-free hazelnut & oat crust topped with a layer of pure berry heaven which adds an amazing fruity sweetness to the rich chocolate cheesecake layer.
Thanks to sprouts’s fresh berry sale I was able to snag a few more and use them as garnish as well. I absolutely love shopping at Sprouts. It is my go to Grocery Store and no matter what day I go, there will be an amazing sale with affordable prices for lots of my go-to products.
Plus as a gluten-free, dairy-free and, refined sugar-free foodie I always find that Sprouts Farmers Market is able to provide for my dietary needs. The market offers a variety of wholesome produce and foods that I can use in my day to day cooking.
Even though I would enjoy this tart any time of the year, love is in the air and this gorgeous chocolate and berry tart would be the perfect way to end an amazing dinner this upcoming Valentine’s Day. Whether you cook for your partner, family or friends.
Chocolate and Berries are my personal love language and I hope I can inspire you to create something beautiful for your loved ones as well. ENJOY!
If you happen to make this lovely vegan chocolate cheesecake & Berry Tart, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Chocolate Cheesecake & Berry Tart
A rich and creamy vegan berry chocolate tart with a gluten-free crust, a deliciously fruity berry layer and topped with fresh berries for an easy but impressive and decadent dessert.
Ingredients
Crust
- ½ cup raw hazelnuts
- 1 ½ cup gluten-free rolled oats
- 2 tbsp maple syrup
- 5 tbsp melted coconut oil
- 1 tbsp raw cacao powder
Berry Layer
- 1 cup organic Driscoll’s raspberries
- 1 cup organic Driscoll’s blackberries
- 1/4 cup water
- 2 tbsp maple syrup
- 1 tsp agar agar powder
Chocolate Layer
- 1 cup raw organic cashews, soaked overnight or 4 hours minimum
- ½ cup cashew milk (sub with any other plant-based milk)
- 1 cup chocolate chips, stevia sweetened & vegan
- ¼ cup organic coconut oil, melted
- ¼ cup organic coconut cream
- ¼ cup organic maple syrup
Instructions
1.) Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch tart pan with coconut oil and set aside.
2.) For the crust add 1½ cups of oats and ½ cup of hazelnuts into a food processor. Pulse until ground, then add 1 tbsp of cacao powder, 2 tbsp of maple syrup and 5 tbsp of melted 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 the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
3.) For the berry layer, add 1 cup of blackberries, 1 cup of raspberries, ¼ cup of water and 2 tbsp of maple syrup in a small saucepan. Simmer over medium heat for about 5 minutes until berries are soft and broken down.
4.) Remove from heat, puree with a hand mixer and put back on the stove. Add 1 tsp of agar agar powder into the berry mixture and simmer for another 5 minutes over low-medium heat, whisking continuously. Let sit for about 5 minutes, then pour onto the crust. Refrigerate for about 10 minutes.
5.) In the meantime prepare the chocolate filling. Heat ½ cup of cashew milk in a small saucepan over medium heat until it starts to simmer. Turn heat to low and add 1 cup of chocolate chips. Stir until chocolate has completely melted and set aside to cool.
6.) In a high speed blender add 1 cup of soaked cashews, ¼ cup of melted coconut oil, ¼ cup of coconut cream, ¼ cup of maple syrup and the chocolate milk mixture. Blend for about 5-10 minutes until completely smooth.
7.) Pour chocolate cashew mixture on top of the berry layer and refrigerate for about 3-4 hours or freeze for 1-2 hours until tart has fully set.
8.) Garnish with fresh berries and Enjoy. Store leftovers in the refrigerator for up to 4 days.
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