This decadent vegan tart can be made with any berry but I especially like the combination of tart raspberries and sweet chocolate. The tart is best served the day it’s made. You can also use a smaller tart pan (an 8-inch works well) and cut the ingredients in half if you are serving less people, otherwise you'll need an 11-inch tart pan with a removable bottom to make this recipe.
Ingredients
Crust
3 cups
hazelnut meal
¾ cups
arrowroot powder
¼ cups
coconut sugar
¾ teaspoons
sea salt
6 tablespoons
cold
coconut oil
2 tablespoons
cold
water
Filling
2 cups
raw cashews
soaked for 3 hours
½ cups
cacao powder
½ cups
maple syrup
½ cups
coconut milk
2 teaspoons
vanilla extract
1 pints
raspberries
