Vegan, no-bake, quick & easy.
There’s something about the combination of white chocolate and raspberry which screams spring/summer to me!
A quick & easy, yet flavourful dairy-free white chocolate tart with a crumbly biscuit base and a delightful raspberry swirl, perfect for any occasion.
This tart is quick & easy to make, vegan and is utterly irresistible. You’re sure to go in for a second serving!!
I used the scrumptious iChoc ‘White Vanilla‘ chocolate in this tart.
It’s a silky vanilla chocolate which makes for the most delicious and creamy treat!
Preparation- 15 minutes
Chilling time- 4 hours
Ingredients for the crust
-200g of plain biscuits (I use GF Digestives)
-6 tablespoons of dairy-free butter/margarine
Ingredients for the chocolate filling
-300g of dairy-free white chocolate (I used iChoc white vanilla)
-1 can of coconut milk (cream only)
Ingredients for the raspberry swirl
-20g of fresh raspberries
-1 tablespoon of lemon juice
To make the crust
Step 1- Line a tart tin with greaseproof paper.
Step 2- Place the biscuits into a food processor/ blender and whizz up until crumb-like.
Step 3- Melt the butter/margarine and pour into the biscuits and mix together until like wet sand.
Step 4- Firmly press the biscuit mixture into the lined tin until its compact.
Place into the fridge or freezer whilst you make the filling.
To make the chocolate filling
Step 1- Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.
Step 2- Place the cream and chocolate into a medium-sized saucepan, and heat on medium until the combined.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.
Step 3- Pour the filling onto the crust and level with a spoon or offset spatula.
Place into the fridge whilst you make the raspberry topping.
To make the raspberry swirl
Step 1- Place the raspberries into a medium-sized saucepan, adding in the lemon juice.
Step 2- Simmer on low until the raspberries begin to soften, then mash with a fork.
Once cooked, leave it to cool, then pop it into the fridge for 30 minutes to thicken.
Step 3- Swirl the raspberry compote over the tart. I used a toothpick.
Place into the freezer for 2-3 hours, or until set.
Serve and enjoy.
I served my tart with fresh raspberries and white chocolate shavings.
Store in a sealed container in the freezer and best eaten within a few days.
Shop the whole iChoc range here.
This is a paid collaboration with iChoc.
A huge thank you to iChoc for collabing on this recipe with me!
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