It’s official. This is the best dessert I’ve made in my entire life. All other desserts should feel threatened. I made these mini chocolate raspberry tarts for my boyfriend a few weeks ago and he loved them. Now that’s a big deal. Because a) he is the pickiest eater that I know and b) he is not a big dessert person. I do have to admit that I had to lie about these tarts being healthy and raw vegan though. Last time I made my raw vegan brownies, he refused to eat them simply because I said “raw vegan”. I did confess what the tarts were made of later, but he already ate half of a tart. Hehehehe (insert my evil laugh here*).
As I was getting ready to write this post, I realized that I’m really bad at describing the flavours of a dish. I mean “amazing” and “so good” don’t tell you much. Is there a course on How to Describe the Taste of Food I can take? It’s a shame that my lack of knowledge of the flavour-describing adjectives might prevent you from trying this recipe. Because these chocolate raspberry tarts are amazing! And so good! Haha, oh man.
Ok, I’ll give it my best shot. This dessert has a rich chocolate flavour that is complimented beautifully by the tart and sweet raspberries. How is that? But seriously, the combination of chocolate and raspberries is perfection.
As I mentioned in the video, it’s becoming quite a tradition on my YouTube channel to make healthy desserts for Valentine’s Day. Last year I made Chewy Chocolate Brownie Hearts and the year before, it was Brown Velvet Sheet Cake. My goal for this year was to make a dessert that was as friendly to as many dietary needs as possible. In addition to being vegan, these chocolate raspberry tarts are also gluten-free, grain-free and raw.
By first looking at this recipe, you might think that it requires too much effort, but let me assure you that each step is really simple and quick. The hardest part is waiting for the tarts to set in the fridge. I am not the most patient person in the world, but I make sure to let the tarts set completely because they taste better this way (imo).
One tip I can give you is to plan in advance. If you know you’ll be making this recipe, make sure to soak your almonds the night before. I usually place almonds in a bowl and add enough water to cover the nuts. Then I put a cloth on top of the bowl and let the almonds soak overnight. The next morning I rinse the nuts a few times and lay them out on a towel to dry for a couple of hours. Drying after soaking is an important step if you’re using almonds for a dessert recipe like this one. Your crust won’t set completely if the almonds are moist.
I also like to plan my day around this recipe since there are two waiting periods (1 hour and 2 hours) in this recipe. When I was filming this video, I decided to work out and then prep my lunches for the week while I was waiting for the tarts to set.
I know I’ll probably get asked about the portion size for the tarts. The recipe makes 4 individual 4-5 inch tarts (depending on your tart pans). If you want the serving size to be smaller, use smaller tart pans or mini muffin tins. Now, does that mean that one 5-inch tart is one serving? It’s up to you. Personally, I never eat an entire tart by myself in one sitting. Even though this is a healthy dessert, it’s still very rich and high in fat (good fat from coconut oil and almonds) and sugar (natural sugar from maple syrup and agave). As tempting as it is to eat an entire tart, I usually eat about a quarter of a 5-inch tart (half a tart at most) at once.
But this is actually a good thing because it makes the tarts a perfect dessert to share. I find it pretty romantic to share food with your honey (yes, I am lame). Plus, the tarts stay fresh in the fridge for about a week. So you don’t have to worry about them going bad.
I should also probably mention that this is a dessert for special occasions. It’s not something I’d make on weekly or even monthly basis. Two reasons. One, it requires quite a bit of time (I’m a lazy person if you didn’t already know and most of the dishes that I make regularly have to be quick). Two, it is an indulgent treat.
As always, I want to wish a very Happy Valentine’s Day. I hope you have a wonderful day regardless of whether you celebrate this holiday or not. Because of your love and support, I wake up every morning with a smile. So thank you for being a part of my life and for allowing me to be a part of yours. ♡
Before I forgot, here is how to make Coconut Butter at home: take shredded coconut and blend in a high-speed blender for 3-5 minutes or process in a food processor for 10 minutes. Then you take the blended coconut and… Just kidding. That’s it.
- ½ cup soaked almonds
- 1 cup shredded coconut
- ⅓ cup coconut oil
- 1½ cups fresh raspberries
- 2 tbsp coconut butter
- 2 tbsp agave (can substitute with another liquid sweetener of your choice)
- 1 tsp lemon juice
- 1½ cups cacao/cocoa powder
- 1 cup maple syrup
- 2 tbsp coconut oil
- ½ tsp salt
- Fresh fruits and berries for garnish (I used raspberries, blueberries, kiwi and strawberries)
- To make the crust, place soaked almonds in a food processor and pulse a few times. Then process for about 2-3 minutes until almonds are finely ground. Add shredded coconut and coconut oil and process until combined.
- Divide the crust equally among the tart pans and press into the pans with your fingers, making sure the crust reaches up the sides.
- To make the raspberry filling, place raspberries, coconut butter, agave and lemon juice in a blender and blend until smooth.
- Equally divide the raspberry filling among the tart pans and chill uncovered in the fridge for an hour.
- To make the chocolate filling, place cacao powder, maple syrup, coconut oil and salt in a food processor and process until smooth.
- Take out the tarts from the fridge and pour the chocolate filling on top of the raspberry filling. Place in the fridge to set completely for 2 hours.
- Garnish the tarts with your favourite fruits or berries (or both).
Fablunch says
Welcome to Chocolate Heaven! I am your guide, Olga. Let me introduce you to
my latest obsession – Mini Chocolate Raspberry Tarts.
I’ve made some pretty awesome desserts in the past, but this one is, hands
down, THE BEST. Ahhhh I can’t even describe how amazing it tastes.
If you’re still looking for a dessert recipe to make for your Valentine
tomorrow, look no further. With this dessert, you won’t need any other
gifts. It’s already full of rich chocolate love.
Psss…HAPPY EARLY VALENTINE’S DAY! I love you and appreciate you more than
you know. I feel so honoured to be able to share my recipes with you and to
be a tiny part of your life. I think it’s safe to say that I have the best
subscribers (correction: friends) ever. Sending you all my love! ♡
Lindsay Chantha says
Hey Olga ! Thank you very much !
I’ve tried this recipe for my man, he’s a gluten/dairy-intolerant … Guess what ? He loved it ! and i have to tell that i am not a (good) cooker hahaha.
As we say in french : merci beaucoup, Olga 🙂
denisa altman says
Olga you’re awesome! Love you xo
Diana Pakzamir says
YUM! thank you so much, I always trust you when you say its delicious,
because so far, everything i have tried from your recipes have been
amazing!! Thank you x
katwatson007 says
I’m so glad you’re back! This looks incredibly rich and delish:)
Heike Fischer says
Sonntagstorten
ivi122 says
OMG Olga you are amazing! I love all of your recipes. I don’t know how you
come up with your recipes but they look so healthy and delicious!!!!!
Please keep making healthy recipes videos for us…I appreciate them
Kirsty Hulme says
If it is a recipe book you’ve been working on I will be so happy! 🙂
vanessa's beauty says
love this idea definetly love the look of strawberries could you change the
filling to another fruit i will have to try this sometime soon thanks so
much 🙂
Victoria Daisy says
Looks sooooo good!!
meganthe ratlover says
I will be trying this! Just got a food processor! So excited! Thank you for
sharing this recipe! ❤️
Sarah Burns Warman says
Beautiful! I can’t wait for your news on Monday!
HealthNutNutrition says
Olga these look amazing!! I also can’t wait for Mondays video 😉 So proud
of you and everything your doing with FabLunch xo
Panipuri786 says
Ooo I wanna make this. I’ve missed you. Can I use agave instead of maple
syrup? Can I use the same amount of vegan butter instead of coconut butter?
Roman Jai says
Been waiting for ages.. Finally!!.. Will deff try this..
SimplyBakings says
Olga, this looks so delicious! And I can’t wait for the surprise On Monday!
Piyapa C. says
Can you link coconut butter recipe for me? 🙂
susana zepeda says
Where can i buy agave?
sak says
I get mine from costco!
Sindhura Pothineni says
wow i’m definitely gonna try this but i don’t have raspberries may be i can
make it with strawberries thanku so much mam u look so cute in this video
and i’m so excited for monday
Anita Hugg says
I can’t wait for Monday to see what the surprise is. Cheers for you and
thank you for sharing your recipes.
priyanka gupta malik says
It’s looks so yummmyyyyyy . Awesome recipe Olga. Your all recipes are
awesome. Please can you make some savoury vegan healthy recipes more.
Thanks so much. Love you.
yjetlee says
Luv it! Love your presentation! Gonna try it!
Sochilinda says
I hope is a book! Either way congrats on your project. I am excited to know
what it is 🙂 Hugs!
Yana K says
Yum! I was looking for a new healthy dessert. Классные рецепты!
PinkLotusHeart says
I’m thinking recipe book also! If so I am definitely buying one! Look
forward to the big reveal!
Love this recipe! Thank you!
Happy Valentines!
Michela C says
I’m IN LOVE with this dessert!I’m impressed because the ingredients are so
easy to find and the tarts seems easy to make,it’s just the perfect recipe:
easy,delicious,full of raspberries and the result is soooo beautiful ♥♥
than you for this recipe 🙂
1024specialkay says
OMG, these tarts looks amazing and beautiful! What else can you use besides
coconut butter?
Haniela's says
Omg, this looks delicious!
Fablunch says
The secret video is almost done uploading! :O I feel so excited and nervous
at the same time. I’ve had butterflies in my stomach since last night. I
hope you guys like it! <3
Shi Hui says
Can I replace coconut butter w olive oil? 🙂 I don’t use coconut oil/butter
at all!:( for the crust is there anything I can use to replace the coconut
oil? 🙁
Sullenstone says
OK I’m so making this dessert! I’m getting excited just seeing it come
together in the video hehe.
Lolifani says
Hi, I ‘m allergic to everything that has coconut, what can I use instead of
coconut oil and coconut butter?, i mean, i want a good flavor
Daisy Flores says
I don’t have a food processer can I use a blender? Or would it not work as
good.
Braylee Mcnamara says
Guilt-free desserts from FITNESS magazine, including low-calorie recipes
and healthy ways to eat chocolate.
susana zepeda says
Is cacao powder the same as cocoa powder? I get really confused translating
everything into spanish :/ please ):
Gabriella Wasylkow says
I love cooking! Your channel is great I love it 🙂 I am going to make these
tarts on my channel +Fablunch 🙂 I am sure they are going to be yummy
Olivia C says
Any tips for a crust that doesn’t use nuts? My mother would love this but
she has a nut allergy!
Anthea Belmont says
omg i love ur channel so much!! 🙂
Kevin vr says
Looks delicious … the dessert as well 😉
Adelene Tan says
I was searching for healthy no bake recipes and I found your video! 😀 I
love your videos and I’m a new subscriber 😀
MeloFedre says
Great recipe! I tried it and it was awesome!
I didn’t find coconut butter and coconut oil but I used Coconut cream and
salted butter instead, it was good anyway (not very vegan, though :/ )
Thank you so much! I’ll try other recipes of yours :-*
Domenica Vitagliano says
These have way too much fat in them and the bad fat. Coconut fat is really
bad for you, do your research people!!! You are better off using olive oil
if you have to use fat.
Chloe Lashuk says
How long should I soak the almonds for??
Christine Kirby says
Check out this video on YouTube:
Madalyne Stevens says
Can u use dates for the crust in place on oil?
Leony Nogueira says
OMG, GREAT recipe! I’m loving your channel, hugs from Brazil =D
Mahirah Hoque says
i love fruits and your pretty i love tarts
rabia ronaldo says
Thanks for recipe!!
laura griffith says
could i use almond butter instead of coconut butter??
Emily says
Wonderful recipe!
I made it with a slight variation to the raspberry and chocolate filling. The base layer was chocolate, but I used your nutella recipe instead and used your coconut whip cream recipe as the top layer.
For the coconut whip cream I froze and blended the mixture several times until it was firm like a custard and added the layer last.
http://blog.fablunch.com/3-ingredient-homemade-nutella/
plasterer bristol says
This sounds so nice, Chocolate and raspberry go together great. Wil have to try making this. Thanks
Simon