Simple No Fuss Raspberry Carrot Snack Vegan Recipes

VEGAN RASPBERRY CHOCOLATE TARTS

Vegan Raspberry Chocolate Tarts image

I ordered some silicone molds thinking they were going to be the size of big peanut butter cups, but I opened the package to find mini tart-size pans. My disappointment quickly turned to excitement thinking of all the possibilities! I went into the kitchen and let what I had inspire me. I must say the result is darn delicious. Living a healthier lifestyle doesn't mean you have to give up decadence and these vegan chocolate tarts prove it. They're rich and so full of flavor they'll knock you off your chair.

Provided by Isabel Carlisle Storolis

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup firmly packed pitted dates
½ cup walnuts
1 ½ cups vegan chocolate chips
1 tablespoon coconut oil
½ cup coconut cream (mix solid and liquid creams together before measuring)
3 tablespoons unsweetened cocoa powder
6 ounces fresh raspberries

Steps:

Combine dates and walnuts in the bowl of a food processor and blend until well combined, about 2 minutes. Press about 2 tablespoons of mixture into the bottom of 12 mini tart pans. Place in the freezer while making ganache.
Place chocolate chips and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder and mix on high until smooth, about 1 minute.
Remove crusts from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the side of the tart cup. Place tarts back in the freezer until firm, about 10 minutes.
Mash raspberries in a bowl with a fork until they have the consistency of sauce. Spread a layer of mashed raspberries onto the hardened ganache layer, but don't go all the way to the edges. Freeze until sauce is firm and won't collapse when topped with ganache, about 20 minutes.
Remove tarts from freezer. Add the remaining ganache to the top, spreading all the way to the edges. Try to seal in the raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the refrigerator if you are serving them within 2 hours.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 31.2 g, Fat 26.5 g, Fiber 7.2 g, Protein 3.6 g, SaturatedFat 16.7 g, Sodium 0.7 mg, Sugar 10.2 g

SIMPLE NO FUSS RASPBERRY CARROT SNACK (VEGAN)

Simple No Fuss Raspberry Carrot Snack (Vegan) image

I've been eating this when I want something crunchy but don't want to reach for something like pretzels or crackers-- carrots can have great sweet qualities. I use Shoprite organic raspberry vinaigrette, it adds tartness and sweetness while the nooch gives it proteins, B-vitamins, and a more pleasant aftertaste.

Provided by the80srule

Categories Lunch/Snacks

Time 2m

Yield 1 snack, 1 serving(s)

Number Of Ingredients 3

Ingredients

1 cup shredded carrot
2 tablespoons nutritional yeast (flakes preferably)
2 tablespoons raspberry vinaigrette dressing

Steps:

Mix the carrot and nooch together in a bowl.
Pour on the dressing (just 2 TB) and coat well.
It's ready to eat!

Nutrition Facts : Calories 115.9, Fat 1.4, SaturatedFat 0.2, Sodium 87.9, Carbohydrate 19.7, Fiber 8.1, Sugar 5, Protein 10.2

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