Want a dessert that looks and tastes decadent but is secretly pretty good for you? I’ve got you covered with my Healthy Raspberry Chocolate Fudge Tart!
Some of my best recipes are as a result of accidents. My No Churn Rhubarb and Custard Ice Cream was one of them. It was supposed to be ice pops but they didn’t work out and got recycled. My Raw Christmas Fruit Cake was supposed to be a festive Larabar type treat but was too like Christmas cake to call it anything else.
This Healthy Raspberry Chocolate Fudge Tart was also not planned. It came about after an epic raspberry haul at the weekend (you might have seen my photo on Instagram) and a semi-failed recipe. I say semi-failed because the recipe didn’t turn out how I wanted it to, but it still tasted great and ended up evolving into this. Sometimes recipe fails actually end up being a good thing!
My Healthy Raspberry Chocolate Fudge Tart has a deliciously crisp, cocoa infused and gluten-free pastry case which is brimming with the richest, thickest, fudgiest chocolate filling. That gorgeous chocolate fudginess is then crowned with beautiful crimson red, sweet-tart raspberries. It is a combination that only dreams are made of. You just can’t beat chocolate and raspberries together!
As decadent as this tart sounds, it hides a healthy secret in the filling. Can you guess what it is?
I’m sure you’ve guessed it now!
The secret ingredient which gives this filling it’s incredible rich fudginess is chickpeas (or garbanzo beans as you might know them)! You might be surprised by this and even perhaps have recoiled slightly when you read that but please trust me. This Healthy Raspberry Chocolate Fudge Tart does not taste of beans. No-one will ever know except you. I promise!
Traditional tarts like this are usually filled with a chocolate ganache type filling which is generally made from cream or coconut cream when it’s a vegan recipe. In this recipe the chickpeas replace the cream. That saves a huge amount of calories, lowers the fat content and adds a heap of healthy protein. What with the lovely fresh raspberries and the heart healthy oats, this is a dessert that you can feel good about eating.
It might look like it is complicated to make but this Healthy Raspberry Chocolate Fudge Tart is actually really easy. To make the case you just need to blend up all the ingredients in a food processor then press into a tart tin. You don’t even need to roll it out! Then it needs to be baked. The filling then gets blended up in a food processor and when the case is cool, spooned in and levelled out then topped with the raspberries. Then it just needs to set up in the fridge. This doesn’t actually take very long. An hour or two at the most. Then you are all set for dessert heaven!
If you make this heavenly tart please let me know what you think in the comments below. I would love to see your pictures on Instagram too. I am @avirtualvegan and if you use the tag #avirtualvegan it will make sure that I don’t miss them. You can share them on my Facebook page too!
Yields 8 slices
Want a dessert that looks & tastes decadent but is secretly healthy? I've got you covered with my decadent but Healthy Raspberry Chocolate Fudge Tart.
20 minPrep Time
30 minCook Time
50 minTotal Time
- 2 cups (200g) rolled oats
- 4 tablespoons cocoa
- ¼ teaspoon salt
- ¼ cup (45g) coconut oil
- 1 tablespoon sugar (I used coconut sugar but any kind will do)
- 5 - 7 tablespoons cold water
- 2 cups cooked chickpeas (or contents of one 540ml can drained)
- 5 tablespoons cocoa
- ½ cup (100g) semi sweet chocolate chips
- 2 tablespoons coconut oil
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 6 tablespoons maple syrup
- 4 tablespoons non-dairy milk
- 1 large punnet of raspberries
- Preheat oven to 350°F
- Place the oats into a food processor and process until they are a coarse flour
- Add the rest of the ingredients (except the water) and process until well combined (a minute or two)
- Gradually add the water. Start with 5 tablespoons and process again for a minute or two then open and try to squeeze the mixture together in your hand. If it stays together easily then it's done. If not add one to two more tablespoons of water then process again. It should press together easily but not feel very wet.
- Tip the mixture into the tart pan and press down with your hands across the bottom and up the sides evenly.
- Prick the bottom all over with a fork then line gently with parchment paper. Fill with pie weights or dried beans/rice.
- Bake in the oven for 20 minutes then remove the weights and paper, return to the oven and bake for another 10 minutes.
- Remove from the oven and allow to cool.
- Add all ingredients to the food processor (no need to clean it as it was only used for the crust) and process until completely smooth, stopping to scrape down the sides once or twice. Make sure it is really, really smooth.
- Spoon the chocolate filling into the pastry case and level the top.
- Decorate with raspberries then refrigerate until the filling is firm. It doesn't take too long. One to two hours max.
Use a tart pan roughly 8 - 9 inches in diameter (or you could use mini pans)
If you don't want a hint of coconut in the overall flavour use refined coconut oil rather than Virgin.or unrefined coconut oil.
Will keep well for up to one week in the fridge.