Description
Indulge in the creamy decadence of this Vegan White Chocolate Raspberry Tart. A luscious blend of vegan white chocolate, velvety cashews, and fresh raspberries nestled in a golden graham cracker crust. This no-bake dessert is a perfect harmony of sweet and tart flavors, sure to impress vegans and non-vegans alike.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (use vegan variety)
- 1/4 cup coconut oil, melted
For the Filling:
- 1 1/2 cups raw cashews, soaked in hot water for 1 hour and drained
- 1/2 cup canned coconut cream
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup vegan white chocolate chips, melted
For Topping:
- 1 1/2 cups fresh raspberries
Instructions
- Prepare the Crust: Mix graham cracker crumbs and melted coconut oil in a medium bowl until combined. Press into a 9-inch tart pan, forming the crust. Freeze to set.
- Make the Filling: Blend soaked cashews, coconut cream, maple syrup, vanilla, and salt until smooth. Add melted white chocolate, blend until creamy. Pour into chilled crust.
- Add the Topping: Arrange raspberries over the filling, pressing lightly. Refrigerate for at least 4 hours to set.
- Serve: Slice and enjoy chilled.
Notes
- For a nut-free version, replace cashews with an equal amount of silken tofu.
- Use thawed and patted-dry frozen raspberries to avoid excess moisture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
