Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN. This Chocolate Berry Tart has vegan chocolate ganache in an almond flour crust, topped with fresh berries! My grannie made neopolitian blancmange with chocolate flavour on the bottom, vanilla in the middle and strawberry on top. This double chocolate cake is everything a chocolate cake should be: fudgy, moist, intensely chocolaty.

Top with a few additional chocolate chips for a better look. My Healthy Fudgy Chocolate Raspberry Tart has a deliciously crisp, cocoa infused and gluten-free pastry case which is brimming with the richest, thickest, fudgiest chocolate filling. That gorgeous chocolate fudginess is then crowned with beautiful crimson red, sweet-tart raspberries. You can cook Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN using 15 ingredients and 16 steps. Here is how you cook it.

Ingredients of Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN

Prepare of For The Cookie Base.
It's 120 g of gluten-free / plain flour (1 cup).
It's 25 g of cocoa powder (1/4 cup).
You need 1/2 tsp of baking powder.
You need 3 tbsp of gold foil-wrapped Stork margarine.
You need 115 g of granulated sugar (1/3 cup).
Prepare 4 tbsp of coconut milk or as required.
You need 1/2 tsp of vanilla extract.
Prepare of For The Filling.
Prepare 50 g of granulated sugar (1/4 cup).
You need 2 tbsp of cornflour / cornstarch.
It's 325 ml of full fat coconut milk (11 oz).
It's 130 g of chocolate chips - I use Plamil or Enjoy Life vegan brands.
Prepare 1 tsp of vanilla extract.
It's 250 g of fresh raspberries.

This is the queen of tarts. She stands proudly, bejewelled with raspberries, her chocolate filling enticing you for just one more slice. Easy, ultra rich Double Chocolate Hazelnut Muffins with oats, hazelnuts, cacao, coffee, and dark chocolate chips - a decadent snack or healthy dessert! Sometimes you need a mid afternoon snack that feels decadent like pre-dinner dessert, and answers your please send brownies! call, and fills that.

Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN step by step

Combine the flour, cocoa powder and baking powder.
In a large bowl, cream together the margarine and sugar until pale and light.
Stir in the coconut milk and vanilla then slowly add the flour mixture.
Bring together to form a dough, adding more milk by the teaspoon as required.
Pat the dough into a round disc or a cube, wrap in clingfilm and refrigerate for 2 hours.
Preheat the oven to gas 4 / 180C / 350F and spray a 9" round or rectangular loose-bottomed tart tin with oil.
Roll out the chilled dough large enough to fit into the shape of your tin, pressing into all the edges and corners.
Prick the bottom of the dough with a fork and bake for 15 - 17 minutes.
Set aside to cool completely, unmoulding once the base is set.
To make the filling, whisk together the sugar and cornflour, with a dash of the coconut milk, then add the rest of the milk over a medium heat.
Cook around 5 minutes, whisking constantly until thickened.
Remove from the heat and add the chocolate chips and vanilla, whisking until the chocolate chips are completely melted.
Keep stirring as the filling cools slightly. Pour the warm filling into the cooled base and cover with clingfilm so the film is touching pudding.
This stops the top of the filling setting with a 'skin' on top.
Refrigerate until set, 2 hours or so. Top with fresh raspberries before serving and cut into even wedges or slices.
So good!.

This No-Bake Raspberry Chocolate Tart comes together in just ten minutes! The no-bake chocolate crust is filled with vegan chocolate ganache and topped with fresh raspberries for a decadent, guilt-free treat. Chocolate raspberry truffles are wonderfully rich truffles with the flavors of deep chocolate and luscious raspberries. The ganache filling of these truffles stays fairly soft, so they seem to melt in your mouth with each bite. This recipe calls for candy coating, which stays hard at room temperature.