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Vegan Raspberry, Beetroot and Chocolate Tart

Updated: Mar 14, 2022

This plant-based raspberry and beetroot tart with a nutty chocolate base is a lush and fruity inspired vegan cheesecake to enjoy on a summer's afternoon topped with fresh raspberries, mint leaves and chopped pistachios. Drizzle with a rich dark chocolate if you are feeling particularly decadent.


Serves: 10 - 14 portions

Vegan Raspberry, Beetroot and Chocolate Plant-Based Tart

INGREDIENTS


Base

  • 1 +1/2 cup rolled oats

  • 1 cup almonds

  • 1/2 cup walnuts (or sub any nut of choice such as more almonds, cashews, pecans etc.)

  • 3 Tablespoons (Tbs) cocoa powder

  • 1/4 teaspoon (tsp) salt

  • 1/2 cup pitted dates

  • 4 Tbs maple syrup

  • 4 Tbs coconut oil


Filling

  • 3 cups fresh or frozen raspberries (if frozen allow time to thaw)

  • 1 + 1/2 cup cashews, soaked (overnight if water is room temperature or for 15 minutes in boiling water)

  • 1 400mL can full fat coconut milk

  • 1/2 cup beetroot purée (approximately 1 medium size beetroot)

  • 1 cup + 2 Tbs maple syrup

  • 1/4 cup + 2 Tbs lemon juice (approximately juice of 2 lemons)

  • 2 Tbs coconut oil

  • 1 Tbs vanilla extract

  • 1 tsp cornstarch

Toppings:

  • Fresh raspberries

  • Mint

  • Chopped pistachios

  • Melted dark chocolate, drizzled

Optional

  • 3 Tbs chia seeds (Depending on the dimensions of your tart tin, you may have left over cheesecake filling which you could turn into a chia pudding - pictured below)

  • If creating chia pudding, simply mix chia seeds with leftover mixture, chill in the fridge for a few hours, or overnight, and serve with your favourite toppings when ready to eat - such as coconut yoghurt, berries, fresh mint leaves and pistachios. Cacao nibs or a square of dark chocolate or two could make a lovely addition as well)



Instructions

1. Preheat oven to 180°C (356°F).

2. To prepare the base, soak pitted dates in boiling water, set aside for 10-15 minutes.

3. Melt coconut oil on a stovetop or in a microwave.

4. In a food processor blend oats and nuts until a fine-grain consistency is achieved. Add the remainder of the dry ingredients and pulse until a uniform consistency is achieved.

5. Add the maple syrup, coconut oil and dates to the food processor and combine. Mix until you have achieved a homogenous mixture that sticks together easily.

6. Spread mixture across a 13-inch (~33cm) fluted tart tin with a removable base. Firmly press mixture into the tin ensuring that it is evenly distributed throughout.

7. Stab the base of tart with a fork ~15-20 times, then transfer base to freezer for 15-20 minutes.

8. After chilling the base, place the tart in the oven for 20-30 minutes until golden and crispy. (NOTE: if the edges of the tart begin to darken or burn, place a sheet of aluminium foil overtop for the remainder of the cooking duration).

9. Allow the tart to cool for 60-90 minutes.

10. Meanwhile, peel and chop beetroot into cubes and transfer into a small stovetop saucepan.

11. Add 4-5 tablespoons of water to cover the base of the saucepan, bring to a boil, cover and simmer for 20-30 minutes until the beetroot flesh is tender and easy to pierce with a fork. Set Aside.

12. When the tart is cool, commence preparation of the filling.

13. Purée raspberries in a food processor until a liquid consistency is achieved.

14. Add beetroot mixture (beetroot and water) to food processor along with raspberries and pulse to combine, ensuring that no chunks remain. Transfer to a mixing bowl.

15. Add soaked cashews to the food processor and blend until a smooth creamy texture is achieved.

16. In a medium-sized saucepan, heat coconut milk over medium-high temperature, then reduce heat to simmer.

17. Add all filling ingredients except for cornstarch. Stir consistently for 4-5 minutes. Taste and adjust accordingly to desired sweetness, sourness and tartness.

18. Remove from heat.

19. Add cornstarch to filling mixture and stir through.

20. Transfer mixture to fill the tart tin. Allow the tart to rest at room temperature for 30-60 minutes.

21. Place the tart in the fridge for at least 8 hours, ideally overnight. (NOTE: If you live in a particularly warm climate, you may like to freeze the tart for 1-2 hours before serving).

22. When ready to serve, top with fresh raspberries, mint leaves, chopped pistachios and a drizzle of your favourite dark chocolate.

23. Enjoy!


Vegan Beetroot Raspberry and Chocolate Plant-Based Tart

Feel free to get creative with your serving style. You could also make mini cheesecakes using a muffin tray. Alternatively, you could create chia puddings with the filling, and instead of baking the base you could roll the nutty mixture into bliss balls and enjoy as a snack or top as garnish on your chia puddings. Get creative. Lean into what feels good for you in the moment.



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