Vegan Chocolate Cherry Tart – Plant-Powered Festive
Rich, plant-based chocolate tart layered with sweet cherry filling and a buttery almond crust—perfect for festive entertaining or holiday gifting!
Equipment
- 9-inch tart pan, food processor, mixing bowls, saucepan, spatula.
Ingredients
- For the Crust:
- - 2 cups almond flour
- - 1/3 cup cacao powder
- - 3 Tbsp coconut oil solid
- - 3 Tbsp maple syrup
- - 1/4 tsp sea salt
- For the Cherry Layer:
- - 2 1/2 cups fresh or frozen cherries pitted
- - 1 cup fresh or frozen raspberries
- - 1/4 cup maple syrup
- - 1/2 tsp agar agar powder
- - 1 tsp vanilla extract
- For the Chocolate Ganache:
- - 1 cup coconut cream thick part only
- - 3.5 oz vegan dark chocolate chopped
- - 2 Tbsp maple syrup
- - 1 tsp vanilla extract
- - Pinch sea salt
- Garnish:
- - Fresh cherries
- - Freeze-dried raspberries optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- Blend crust ingredients in a food processor until combined. Press into tart pan. Prick base with fork; bake 12 min. Cool.
- For cherry layer: Simmer cherries, raspberries, maple syrup 30 min until thickened. Add agar, cook 2 min. Stir in vanilla. Pour over cooled crust; chill 1 hour.
- For ganache: Heat coconut cream until simmering. Pour over chocolate; stir until smooth. Add maple syrup, vanilla, salt. Cool 10 min.
- Pour ganache over cherry layer. Refrigerate 4+ hours until set. Garnish with fresh cherries and freeze-dried fruit.
Notes
Use frozen cherries for convenience. Swap berries to taste. Store chilled up to 5 days.
Calories: 308
Protein: 7g
Calories: 308
Protein: 7g