White Chocolate Dark Chocolate Raspberry Tart
Years ago, one of my family’s favorite desserts was a white chocolate, raspberry, chocolate tart. I have been thinking about it lately and decided that I was going to make a raw version to bring to the 4th of July celebration at my friend Kim’s house. I was the only raw food person there but I sure wasn’t the only person who loved the dessert. It was a huge success.
If you want a light crust, like in the picture, you will have to peel the almonds. This is actually very easy once they have been soaked. The skins pop right off. This beautiful dessert looks like you spent hours in the kitchen but actually comes together very quickly. You can find raw cacao butter in the Rawmazing Store here: Rawmazing Store.
White Chocolate Dark Chocolate Raspberry Tart
MAKES ONE 8-INCH TART
Crust
- 1 cup almonds, soaked 6 hours, drained and peeled
- 1/4 cup coconut oil, melted
- Process almonds in food processor until finely ground.
- Add coconut oil and pulse until well combined.
- Press mixture in the bottom of a 8-inch tart pan.
- Place in refrigerator.
Filling
- 2 cups cashews, soaked at least 6 hours, drained
- 1/3 cup agave nectar
- 1/2 cup cacao butter, melted
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 2 pints raspberries
- Blend cashews, agave nectar, cacao butter, coconut oil and vanilla in food processor.
- Process until very smooth. You can also use a Vitamix.
- Spread a thin layer of the filling on the crust.
- Place a layer of raspberries over the filling. Pack them tightly.
- Pour the rest of the filling mixture over raspberries.
- Refrigerate.
- Top with layer of Chocolate Ganache*
*Chocolate Ganache recipe here: Chocolate Ganache
Other similar recipes can be found here: Desserts
Nadia wrote on July 5, 2010
Oh my goodness!
My jaw dropped at the sight of this, it looks too good to be true!
I can’t wait to make this. The second I saw the picture I was already planning a day to prepare this amazingly raw dessert for my family!
Raw Candy wrote on July 5, 2010
This looks delicious and amazing. I definitely plan to make it sometime soon!
ruby wrote on July 5, 2010
oh my god! that just looks too good to eat, Susan. Thanks, can’t wait to make it or should I say eat it!
Lois wrote on July 5, 2010
Rich Rich Rich!!!
Susan wrote on July 5, 2010
It is in an 8-inch tart pan (see recipe). Would easily serve 8 to 10 as the serving sizes don’t have to be huge.We had 9 people yesterday and there is still some left over.
Elizabeth wrote on July 5, 2010
This looks delish and simple to make. I have Cafe Gratitude’s desert book and it’s very decadent. But the recipes are advanced. I have made their white chocolate raspberry cheesecake and it’s complicated. Next time I’ll try this one!
Karina wrote on July 5, 2010
What a gorgeous dessert. Who could ask for anything more?
Melissa Davis wrote on July 5, 2010
Making this today!
Jinny wrote on July 5, 2010
Your recipes are amazing!! This looks so good!! I am not big on recipe books, I just find whatever recipe I am looking for online, But you would save me a lot of time by putting yours in a book!! I am always going to your site. And it would be a great one to recommend to other people!
Susan wrote on July 5, 2010
The first Rawmazing Dessert cookbook is coming out very soon. We will be following it up with The Best of Rawmazing and also Appetizers and Small Bites.