How do I make sure the date-nut crust holds together?

Combine cashews, dates, salt, and cocoa powder in a food processor until it forms a ball. If too dry, add a teaspoon of water at a time until it congeals.

What kind of chocolate should I use for the chocolate layer?

The recipe calls for 1/2 cup of vegan chocolate chips, melted with coconut cream, vanilla, and maple syrup until smooth.

How do I achieve a smooth blackberry creme without chunks?

Whisk the coconut cream, maple syrup, and blackberry powder very well in a bowl to ensure no blackberry chunks remain, then refrigerate to set.

How long should I bake the tartlet crusts?

Bake the crusts in a preheated oven at 350 degreesF for about 10 minutes, gently pushing down the centers if needed after baking.

Can I prepare these tartlets ahead of time?

Yes, you can prepare the crusts, chocolate layer, and blackberry creme separately, then assemble and refrigerate the tarts to set before serving.

11 years ago

Blackberry and Chocolate Creme Tartlets With a Date-Nut Crust
[Vegan]

TK By: Tiffany Kingsley

Author Bio

My name is Tiffany Kingsley, and I have dealt with my Type 2 Diabetes through... Read More

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Plated vegan Blackberry and Chocolate Creme Tartlets, showcasing a date-nut crust, rich chocolate, and vibrant blackberry creme.

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Discover more recipes with these ingredients

Blackberry and Chocolate Creme Tartlets With a Date-Nut Crust [Vegan]

These little tarts are rich, decadent, and made completely with whole foods! A layer of blackberry creme and a layer of chocolate sit atop a chocolatey date-nut crust. These bite-sized treats can also be made raw by using cacao powder in place of chocolate chip.

Ingredients You Need for Blackberry and Chocolate Creme Tartlets With a Date-Nut Crust [Vegan]

For the Chocolate Crust:

2 cups raw cashews
10 small dates (pitted)
1/2 teaspoon pink Himalayan salt
1/4 cup unsweetened cocoa powder

For the Chocolate Layer:

1/2 cup coconut cream (heavy)
1/2 cup vegan chocolate chips
1/2 teaspoon vanilla
1 teaspoon maple syrup

For the Blackberry Creme:

1/3 cup coconut cream (heavy)
1 teaspoon maple syrup
1 tablespoon blackberry powder

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How to Prepare Blackberry and Chocolate Creme Tartlets With a Date-Nut Crust [Vegan]

To Make the Crust:

Preheat the oven to 350°F. Combine all of the ingredients in your food processor. Run it on high, until it becomes a ball. If it doesn't congeal, add a teaspoon of water at a time, until it comes together.
Spray your tartlet pan liberally with coconut oil, and press the dough into each space.
Bake crusts for about 10 minutes. You may need to gently push down the centers when they come out of the oven. Let them cool and dry for at least 15 minutes before trying to gently get them out of the pans. They are fairly crumbly, so be careful.

To Make the Chocolate Layer:

Combine all of the ingredients in a glass bowl. You can either microwave it in increments of 15 seconds, stirring in between or use a double boiler. When the chocolate is melted make sure to stir the mixture until it becomes smooth.
Set the chocolate aside, until you are ready to fill the crusts.

To Make the Blackberry Creme:

Combine all of the ingredients in a bowl, whisking well to make sure there are no blackberry chunks. Refrigerate this mixture, so that the cream sets up a bit and is easier to work with.

To Assemble the Tarts:

After you let the crusts cool remove them from the pan and place them on a large platter or baking sheet. Place a dollop of chocolate filling in each, then top that with a dollop of blackberry cream. Place the tarts in the refrigerator to set up.