Chocolate vegan tart with berries

After the quarantine:
– Satu will visit to us and the children will smash the whole house again;
– will invite my neighbors to visit and we will sit on the veranda and eat something fiery from the grill. We will drink, perhaps, red.
– will go to visit Lucas and we will speak a magnificent mixture of four languages.
– will go to a music store and buy a new set of strings for a guitar
– make a new haircut
– will sit on the summer terrace first Albatrossi, and then Kaneli. Or vice versa, I haven’t decided yet.

– sign up for a dance school near the conservatory harbor;
– I’m going to Savonlinna to listen to Verdi;
– I will go to the jazz festival in Pori. This year it was canceled, but it will be next.
– I will go to Norway. Miss a lot.
– Ira will come.
– I’ll bake a chocolate cake, as in the photo, and will invite Alice to visit. We will make strong coffee and we will talk for a long time.

Vegetarian tart with chocolate and berries


D=23 cm


80 g oat flakes
105 g almond flour
2 tsp cocoa
2 tsp agave syrup
35 g melted coconut oil

Berry layer

160 g frozen berries
370 g coconut cream
1 tbsp lemon juice
80 g agave syrup
2.5 tsp agar


210 g of dark chocolate (from 70% and above)
240 g coconut cream
2.5 tbsp melted coconut oil


  1. Preheat the oven to 175 °C.
  2. Grind all the ingredients for a tart base in a blender. Put the resulting crumbs in a mold, carefully compact and place in the oven for 10 minutes. Cool the base completely in the refrigerator.
  3. In a stewpan, mix all the components of the berry layer. After the mixture boils, punch it with a submersible blender, then pour over the top of the tart. Cool completely.
  4. Grind the chocolate. Combine butter and cream in a saucepan and bring the mixture to a boil. Add chocolate and stir until smooth.
  5. Pour the chocolate mixture over the berry and cool the tart completely. Garnish with berries, almonds, cocoa nibs or something else delicious and rhyme with tart.

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