Special thank you to Amore di Mona for sponsoring this post.
Often you ask me for coconut-free recipes and I do my best to create recipes to fit all of your different requirements – vegan, gluten-free, grain-free, nut-free, coconut-free, you name it. I like a challenge. This recipe is all of those btw :)
What I’ve struggled with was making a chocolate ganache without coconut cream, but I have now discovered an oat cream (that if you can tolerate it) which works so well in making ganache. And so I was able to create these delicious Raspberry Hibiscus Chocolate Tarts without a trace of nuts or coconuts that taste like chocolate heaven.
The base of these tarts is raw made with hemp and pumpkin seeds, raw cacao and medjool dates. And the filling is a layer of chocolate ganache and a layer of hibiscus raspberry jelly made with agar flakes.
It’s not a complicated recipe, just need a little planning and time in between each layer to set. You could make these just with the chocolate ganache if you like more simple recipe. But the mix of the bitterness of dark chocolate and sharpness of the hibiscus and raspberries takes these tarts to the next level that I’m sure you will love.
I’ve kept the decoration very simple and blended few dried hibiscus flowers to sprinkle on top, depending on the season you could also use fresh edible flowers.
- 120g pumpkin seeds (1 cup)
- 40g shelled hemp seeds (1/3 cup)
- 2tbsp raw cacao powder
- 1/2tsp cinnamon
- pinch sea salt
- 6 medjool dates, pitted
- 1tsp maple syrup
Chocolate ganache filling:
- 150g chocolate or dark vegan chocolate (5.3oz)
- 180ml oat cream (3/4 cup)
- 1tbsp maple syrup
Hibiscus raspberry jelly:
- 200g frozen raspberries (2 cups)
- 8g dried hibiscus flowers (1/4 cup)
- 120ml water (1/2 cup)
- 2 1/2tbsp agar flakes
- 2tbsp maple syrup
- ground dried hibiscus flowers
- Place pumpkin seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cacao, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
- Spoon the mix evenly into the six tart tins. Press tightly onto the base and the sides to form a crust. Place into a fridge.
- Chop the dark chocolate and place into a small bowl. In a pan heat oat cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until completely melted. Stir in the maple syrup and set aside to cool down before carefully pouring evenly into the tarts crust leaving little space for the jelly layer. Place into fridge for about an hour to set.
- Place the raspberries and dried hibiscus flowers into a small pot, add water and bring to a boil, gently simmer for 5-10 minutes until broken down and mushy.
- Press the mixture through a mesh sieve discarding all the seeds and flowers. You should have about 300ml (1 1/4 cup) liquid. Now pour it back into the pot.
- Stir in agar flakes and maple syrup and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved.
- Take off the heat and leave to cool down before carefully pouring evenly on top of the chocolate layer of each tart.
- Place the tarts back into fridge to set.
- Gently remove from the tart tins. Sprinkle with little blended dried hibiscus flowers or decorate with other edible flowers before serving.
I've used 6 small 10cm tart tins with removable base in this recipe.
If you can tolerate or prefer to use coconut cream, you can use coconut cream instead of the oat cream. I use 100g dark chocolate (3.5oz), 240ml coconut cream (1 cup) and 1tbsp maple syrup ratio. It will take longer to set in the fridge, but you can place it into freezer for an hour to speed it up.