Vegan Raseberry Ganache Tarts
- Isabel S.
- Jan 11, 2018
- 4 min read
I ordered some silicon molds thinking they were going to be more the size of big peanut butter cups, but when I opened the package I was disappointed to find mini tart size pans. My disappointment quickly turned to excitement thinking of all the possibilities! I went into the kitchen and let what I had inspired me. I must say the result is darn delicious. I believe that's what we call a happy accident!
Living a healthier lifestyle doesn't mean you have to give up decadence and these vegan tarts prove it. They're rich and so full of flavor they'll knock you off your chair. One of my favorite things is to make things with few simple ingredients that still taste amazing. These tarts only have seven ingredients (six if you count the two chocolates as one)! The crust is made up of dates and walnuts, the ganache velvety and rich even though its only made with chocolate, coconut cream, and cocoa powder, and the raspberry filling is... just raspberries.
These mini tarts would be perfect to serve as individual desserts at a dinner party or, even better, store them in the back of the freezer hidden from your family, and sneak one when that sweet tooth hits! The only reason these take a little time is that each layer has to freeze up before the next layer can be added. Once they're put together they can be frozen and saved for later or eaten right away. They're good when the raspberry filling is frozen, but I like to pull them out and put them in the refrigerator a few hours before serving. This keeps the ganache nice and firm but lets the filling thaw, leaving you with a beautifully bright filling. If you have a silicone tart pan they should come out easily, but to be safe take them out of the tart pan before letting them sit in the fridge. They're much easier to remove when frozen.
These are the tart pans I used for size reference- www.amazon.com
Ingredients
Makes 12 3 inch tarts
Crust
1 cup dates packed
1/2 cup walnuts
Ganache
1 1/2-2 cups vegan chocolate chips (I use Enjoy Life dark chocolate. You can use non-vegan too.)
Tbsp coconut oil
1/2 cup coconut cream (mix the solid cream and liquid cream together then measure)
3 Tbsp organic cocoa powder
Raspberry Filling
6oz package of raspberries
Directions
(You guys, this video is bad thanks to winter light. I'll make another one soon, but this will give you the idea for now!)
Crust
In a food processor blend dates and walnuts for about 2 minutes, until well combined.
Press about 2 tsp of the mixture into the bottom of the tart pans. I don't fill mine up the sides because I like to see the layers of the chocolate with a little raspberry peaking through.
Once crusts are formed place them in the freezer while making ganache.
Ganache and first layer
Note- I usually split these ingredents and make two half batches of ganache because it gets firm as it sits. The raspberries take a little while to firm up so this seems to work best for me. You can make one big batch of ganache, just know it might be a little harder to spread the top layer.
Melt chocolate chips with coconut oil until completely melted then add melted chocolate to the food processor or bowl with coconut cream and cocoa powder.
Mix in the food processor on high or with a hand mixer for about a minute until smooth.
Remove crust from the freezer and add about 1 1/2 tsp of ganache on top, spreading to the edges. I add enough to be a little less than halfway up the side of the tart cup.
Place in the freezer until firm. (Shouldn't take too long...about 10 minutes should do it)
Raspberry filling
While the first layer of chocolate freezes squish raspberries with a fork until sauce-like.
When the bottom layer of chocolate is firm add raspberry filling in an even layer to the middle, not all the way to the edges, and return to freezer. The raspberries take a little longer to freeze (about 20 minutes). While it's hardening, I clean up my messy kitchen!
Last Layer
When raspberries are firm, remove from freezer and add remaining ganache to the top, spreading to the edges. I like to get the two chocolate layers to touch to seal in the raspberry filling as much as possible. (The raspberries don't have to be rock hard, just enough to where they won't collapse and spread when the chocolate is placed on top.)
Return to the freezer to firm up or if you're serving within two hours place in the refrigerator.
Tip- I usually make mine the day before and keep them in the freezer. Like I said above I like the filling to be thawed rather than frozen...If you want the raspberries to be thawed remove from the freezer and put them in the fridge for about 2-3 hours before serving.
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