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Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)

February 6, 2018 By Hana 6 Comments

Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)

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.

Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)

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.

Happy Valentines Day!

Love & Light Hxx

Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)

Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)
 
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Author: Hana, Nirvana Cakery
Serves: 6 tarts
Ingredients
  • Tarts crust:
  • 120g pumpkin seeds (1 cup)
  • 40g shelled hemp seeds (1/3 cup)
  • 2tbsp raw cacao powder
  • ½tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tsp maple syrup

  • Chocolate ganache filling:
  • 150g Amore di Mona 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)
  • 2½tbsp agar flakes
  • 2tbsp maple syrup

  • Topping:
  • ground dried hibiscus flowers
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Press the mixture through a mesh sieve discarding all the seeds and flowers. You should have about 300ml (1¼ cup) liquid. Now pour it back into the pot.
  6. 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.
  7. Take off the heat and leave to cool down before carefully pouring evenly on top of the chocolate layer of each tart.
  8. Place the tarts back into fridge to set.
  9. Gently remove from the tart tins. Sprinkle with little blended dried hibiscus flowers or decorate with other edible flowers before serving.
  10. Enjoy!
Notes
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.
3.5.3229

Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)

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

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Comments

  1. Peter says

    February 21, 2018 at 1:58 pm

    Great pictures!!! Thanks for sharing your recipe.

    Reply
    • Hana says

      March 10, 2018 at 7:15 pm

      Thank you. You’re very welcome!

      Reply
  2. VioletaML says

    March 26, 2018 at 3:17 pm

    These tarts looks so beautiful <3

    Reply
    • Hana says

      March 26, 2018 at 9:48 pm

      Thank you so much Violeta. Really delicious too :)

      Reply
  3. Ana says

    May 31, 2020 at 9:03 am

    Can i substitute the hibiscus flowers with something else? Thank you

    Reply
    • Hana says

      May 31, 2020 at 7:04 pm

      Hi Ana, you can happily leave them out, it will still be lovely. But if you like the extra flavour you could try adding 2tsp of rose water.

      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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