Vegan Chocolate Raspberry Mousse Tart

Allergens

Tree Nuts (Cashews)

Ingredients

• 1 1/4 cups raw cashews, soaked for 2 hours
• 1 cup fresh raspberries, divided
• 1/2 cup coconut milk
• 1/2 cup maple syrup
• 1/3 cup cocoa powder
• 1/4 cup coconut oil
• 2 tbsp lemon juice
• 1 tbsp vanilla extract
• 1 tbsp arrowroot powder
• 1 pre
• baked vegan tart shell

Instructions

1. a. In a high speed blender, combine soaked cashews, 3/4 cup raspberries, coconut milk, maple syrup, cocoa powder, and coconut oil. Blend until smooth and creamy. b. In a small bowl, mix lemon juice, vanilla extract, and arrowroot powder with the remaining 1/4 cup of raspberries. Gently warm the mixture in a saucepan over low heat until it thickens slightly. c. Pour the chocolate mixture into the pre baked vegan tart shell, smoothing out the surface with a spatula. d. Carefully pour the raspberry mixture on top of the chocolate layer, gently spreading it to cover the entire surface. Swirl the two layers together for a marbled effect. e. Refrigerate the tart for at least 4 hours or until set.

Chef’s Insight

The combination of smooth chocolate and tangy raspberries creates a perfect harmony in this vegan dessert.

Notes

For an added touch of sophistication, garnish with a sprig of fresh mint or a dusting of cocoa powder.