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Chocolate Almond Long Tart with Raspberries

Talida Voinea, Hazel & Cacao

New South Wales, Australia


vegan tart, chocolate tart, raspberry tart, vegan dessert



̈2 cups coconut cream

200 g dark chocolate, chopped 1⁄3 cup maple syrup

1⁄2 cup almond butter


1⁄2 cup oats (gluten-free if necessary)

1 cup blanched almond meal

1⁄2 cup cacao powder

2 tbsp grapeseed or sunflower oil

Pinch of salt ̈2 tbsp maple syrup



Whiz the oats in a blender or food processor until they become a flour.

Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.

Press the mixture evenly on the base and sides of a lightly greased tart pan (you can use rectangular or round.)

Bake the crust for 12-15 minutes at 355°F.


Remove from the oven and allow to cool completely before adding filling.

For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You should get a very thick, smooth consistency.

Pour over crust and place in freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge.

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