Self-discipline implies some unpleasant things to me, including staying away from chocolate and keeping my hands out of women’s pants.
When a dear friend asked me to make “something chocolatey” for his birthday, I immediately thought of my Rich Chocolate-Blackberry Torte with Raspberry Sauce. But since going flexi-vegan-vege-pescatarian, I’m reluctant to have animal products in the house. Luckily, my recent Christmas gift to myself – a vegan pie cookbook – provided a good solution.
I decided to make Isa Chandra Moskowitz’s chocolate raspberry tart with the almond crust variation. Since I had a cocoa-cinnamon-nutmeg mixture leftover from her chai spice cupcakes recipe, I decided to mix that into the crust as well.
In her book, Ms. Moskowitz garnishes the tart with raspberries. But it’s not raspberry season, and I’ve already had a three-layer cake ruined by raspberries that molded the next day – in the summer! Since I was using frozen raspberries, I took the sauce from my former recipe and drizzled it over the top instead.
The coconut milk and coconut oil lent this ganache such an amazing creaminess, you’d never know it was non-dairy. And fear not, coconut-haters, there was no coconut flavor co-mingling with the chocolate. This tart was quickly devoured by the dozen guests at the party, super easy to make, and cruelty-free – I couldn’t be happier with it!
RECIPE – Chocolate Raspberry Tart
Adapted from Vegan Pie in the Sky.
Makes one 10-inch tart.
PRESS-IN ALMOND CRUST
2/3 cup sliced almonds
1 cup all-purpose flour
1 teaspoon cocoa
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons canola oil
3 or more tablespoons cold almond milk
CHOCOLATE GANACHE FILLING
3/4 cup coconut milk
2 tablespoons coconut oil
2 tablespoons water
1 cup semisweet chocolate chips
1 cup raspberries, fresh or frozen
extra fresh raspberries, for garnish (optional)
4 oz raspberries, fresh or frozen
1 tablespoon lemon juice
1 tablespoon Chambord
2 teaspoons sugar
Prepare the crust.
Preheat oven to 325 degrees F.
Pour the almonds into a food processor and pulse into a fine meal, then add the flour, cocoa, cinnamon, nutmeg, sugar and salt, and pulse to combine. Continue to pulse and stream in canola oil, then pulse in 3 tablespoons of the almond milk. The mixture should hold together when pressed between your fingertips; if it still feels too crumbly, mix in one additional tablespoon of almond milk at a time.
Lightly spray a tart pan with nonstick cooking spray and sprinkle in the crust mixture. Press it into the bottom and sides of the pan.
Bake for 30 minutes or until crust is lightly browned, then set aside to cool.
Prepare the ganache.
In a small (2-quart) saucepot, bring the coconut milk, coconut oil, and water to a rolling boil.
Place the chocolate chips in a mixing bowl. In a separate small bowl, mash the raspberries into small pieces with a fork.
When the coconut milk mixture comes to a boil, remove it from the heat and pour it over the chocolate. Cover the bowl with a place or lid and let sit for five minutes. Then, whisk the mixture together to create a thick ganache. Fold in the raspberries.
Pour the ganach into the baked tart shell. Smooth with a knife of spatula, if needed. Let chill for at least two hours before cutting. If you like, add fresh raspberries to the circumference of the crust to decorate. Or, combine all recipes for raspberry sauce into a food processor until liquid, then drizzle over the tart.
Slice the tart into 16 thin slices, dipping a knife into warm water and wiping it clean after each cut.