Vegan Raspberry Chocolate Fudge Tart

Raspberry Fudge Tart II


No eggs, No sugar, No Flour, No butter….Can’t be a cake can it? Actually its a rather yummy one and very easy… Full of really healthy ingredients like walnuts, dates, avocado (YES Really!) and imagined up on a snowy day and all gone that night thanks to a very hungry husband. Quite similar to my raw chocolate cake from here but with a lovely raspberry flavour.

200gr walnuts
15 pitted dates
5 tbsp cocoa powder
5 drops chocolate bitters essence (optional)
5 tbsp coconut oil, softened at room temperature
100g raspberries

Chocolate Fudge topping
150gr good quality chocolate drops or a chopped chocolate bar
1/2 avocado
100gr raspberries

Oven at 160C

Blend the walnuts until like a rough flour
add the dates and pulse till combined
Add the cocoa powder, bitters and coconut oil and pulse a few more times
Tip into a bowl and add the raspberries and stir / lightly mash – you don’t want to completely mash the raspberries, just enough to combine
Tip into a spring form pan, flatten with an offset spatula and bake at 160C for about 20 minutes

Make the topping by melting the chocolate and leave to cool slightly before tipping into a blender with the avocado and raspberries and blend till lovely and fudgey
Spread over the cake, top with some more raspberries and leave to set
Lovely with some raspberry coulis from here or cream if you indulge.

4 thoughts on “Vegan Raspberry Chocolate Fudge Tart

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