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Blackberry Chocolate Cardamom Tart (vegan & gluten-free)

September 13, 2020 By Hana 6 Comments

Blackberry Chocolate Cardamom Tart (vegan & gluten-free)Special thank you to Amore di Mona for sponsoring this post.

Happy September! Hope you’re all well and feeling excited about the change of season. Autumn always sparks new excitement in me, there’s a change in the air which I love. 

How was your summer? I haven’t travelled anywhere this summer, instead, I’ve used this time for learning. I’m changing direction in my life, a new calling to become women transformational coach. I will still be here sharing my recipes, don’t worry but it will be possibly less so.

Now to this lovely Blackberry Chocolate Cardamom Tart that I have created for you. It’s a lovely late summer, early autumn tart with baked nut-free sunflower seed crust, blackberry chia jam and chocolate ganache. Simple yet decadent.

Blackberry Chocolate Cardamom Tart (vegan & gluten-free)Blackberry Chocolate Cardamom Tart (vegan & gluten-free)Blackberry Chocolate Cardamom Tart (vegan & gluten-free)

For a long time, I wanted to create tart crust without the use of oil or butter and the sunflower seed butter does the job really well. The idea came to me after creating tahini cookies, the dough was so lovely to work with. I make my own sunflower seed butter by blending a cup of sunflower seeds in a food processor. You can have a go and use it to make cookies as well.

It’s a very soft dough and really easy to work with and roll out. Add enough water until it’s nice and soft. You can replace the buckwheat flour with brown rice flour and the oats with quinoa flakes if you like an alternative.

Blackberry Chocolate Cardamom Tart (vegan & gluten-free)Blackberry Chocolate Cardamom Tart (vegan & gluten-free)Blackberry Chocolate Cardamom Tart (vegan & gluten-free)Blackberry Chocolate Cardamom Tart (vegan & gluten-free)

The blackberry chia jam is quick and easy. I like to make it with frozen blackberries but you can use fresh ones too or even a mix of berries. It sets within half-hour.

Once the jam is set you can make the chocolate ganache and finish off the tart. I always set it in the fridge overnight. The chocolate ganache takes a few hours to fully set so it’s better. I use oat cream here but any other plant-based cream will also be fine.

If you like to decorate your tart, top it with few fresh blackberries, I’ve also used some borage edible flowers. Always have some fun with the toppings! 

Sending much Love

Hana xx

Blackberry Chocolate Cardamom Tart (vegan & gluten-free)Blackberry Chocolate Cardamom Tart (vegan & gluten-free)Blackberry Chocolate Cardamom Tart (vegan & gluten-free)Blackberry Chocolate Cardamom Tart (vegan & gluten-free) 

Blackberry Chocolate Cardamom Tart (vegan & gluten-free)
 
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Author: Hana, Nirvana Cakery
Serves: 9" tart
Ingredients
  • Tart crust:
  • 70g sunflower seeds (1/2 cup)
  • 50g gluten-free oats (1/2 cup)
  • 70g buckwheat flour (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • 2tbsp cacao powder
  • ¼tsp cinnamon
  • ¼tsp cardamom
  • pinch sea salt
  • 60ml maple syrup (1/4 cup)
  • 60ml sunflower seed butter (1/4 cup)
  • 2 to 3tbsp water

  • Blackberry chia jam:
  • 200g frozen blackberries (2 cups)
  • squeeze of lemon juice
  • 1tbsp maple syrup
  • ¼tsp cinnamon
  • ¼tsp cardamom
  • 2tbsp chia seeds

  • Chocolate ganache:
  • 240g dark vegan chocolate (8.4oz) I've used Amore di Mona
  • 250ml oat cream (1 cup)

  • Topping:
  • fresh blackberries
Instructions
  1. Preheat the oven to 180°C (350F)
  2. Grease 9” tart tin with removable base.
  3. Place sunflower seeds and oats into blender and blend until ground into flour consistency.
  4. Place ground sunflower seeds, oats, buckwheat flour, tapioca flour, cacao, cinnamon, cardamom and salt into a food processor and pulse to combine.
  5. Add maple syrup and sunflower seed butter and blend until the mixture starts coming together.
  6. Add water bit by bit until it forms into a smooth soft dough.
  7. Roll out the dough between two sheets of baking paper until slightly larger than your tin.
  8. Place your roll out dough carefully into the tart tin and cut off the edges.
  9. Pierce the base few times with a fork.
  10. Bake for about 15 minutes just until set.
  11. Leave to cool down.
  12. Blackberry chia jam:
  13. Place blackberries, lemon juice, maple syrup, cinnamon and cardamom into a small pot and gently heat for about 10 minutes until blackberries are soft and mushy. Take off the heat and roughly mash them with a fork. Stir in chia seeds and set aside to gel up.
  14. Chocolate ganache:
  15. Roughly chop the chocolate for the chocolate ganache and place into a medium bowl. Place the oat cream into a small pot and gently heat until boiling point. Pour over the chopped chocolate and stir until completely melted and smooth.
  16. To assemble:
  17. Evenly spread the blackberry chia jam onto the baked crust. Pour over the chocolate ganache and place into fridge until set, preferably overnight.
  18. Once set gently remove from the tart tin, place onto serving platter and decorate with few fresh blackberries.
  19. Store in fridge.
  20. Enjoy!
Notes
Make your own sunflower seed butter by blending sunflower seeds into creamy consistency using a food processor or high speed blender.
You can replace the buckwheat flour with brown rice flour and the oats with quinoa flakes if you like an alternative.
3.5.3251

 

  Blackberry Chocolate Cardamom Tart (vegan & gluten-free)       

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Vegan

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Comments

  1. Angela says

    September 14, 2020 at 12:23 am

    Another beauty Hanna : ) Thank you

    You should give your cakes names like Lorraine does at notquitenigella : ) She’s worth a look at – and yes apparently Nigella has checked her out : )

    Stay safe. Love from Australia where spring is springing and my eyes and nose are streaming but I still love the season. X

    Reply
    • Hana says

      September 14, 2020 at 5:07 pm

      Thank you dear Angela! What a lovely suggestion, I do get so personal with my creations :) I did already come across her recipes, it’s a clever name!
      And you lovely, stay safe and have a wonderful Spring! I am so ready for Autumn over here :) xx

      Reply
  2. Shamani says

    September 14, 2020 at 3:34 pm

    Hi Hana,
    Would recipe still work if I used strawberries instead? I mean with cardomom and cinnamon flavours? Thanks in advance.

    Reply
    • Hana says

      September 14, 2020 at 5:01 pm

      Hi Shamani, strawberries are lovely with cinnamon. I’ve seen them paired with cardamom too so it depends on your taste. Hope you like the recipe :)

      Reply
  3. Hiba says

    September 18, 2020 at 6:32 pm

    This looks absolutely stunning. Would
    Love to try it, what’s a sub for oat cream? We only have oat milk here. Could I possibly use coconut cream

    Reply
    • Hana says

      September 23, 2020 at 9:40 am

      Hi Hiba, yes, you can use any plant-based cream in the ganache. Oat cream is a single consistency cream so if you’re using coconut cream because it sets when chilled you can add little more. Hope you enjoy the recipe :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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