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Vegan Chocolate Raspberry Tart

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Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes

I don’t venture into baking and dessert making that often, but when I received a copy of Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes to review on the blog, it served as a good reminder that I should change that. After initially flipping through WGVB, I instantly spotted their trademark style of approachable recipes written in a clear, engaging and fun way and, after a more thorough read, was inspired to roll up my sleeves and get my hands dirty with the array of whole grains utilized throughout the book.

When Celine and Tami get together to write a cookbook, it’s a given that the recipes are going to be amazing, easy and fun to make, and look dynamite on a plate. One of the first things I noticed in the book was the most obvious— Celine’s amazing photographs (about 45 of them)—which are all breathtaking, inspiring and showcase her rustic-yet-sophisticated style of photography.

The next thing I was drawn to was the clear explanation of baking methods, flours and specific ingredients. Tami and Celine know their stuff, and clearly and generously want you to know about their stuff. So in addition to getting more than 100 recipes from breakfast to brunch, loaves and muffins, yeasted breads, “smarter” snacks and wholesome desserts to choose from, you’ll also get a complete rundown and description the whole grain flours used in the book, as well as several baking tips and tricks.

Because this book has already been so valuable to me in the short amount of time I’ve had it, I am excited that the publisher is offering a free copy of the book to one lucky reader through this blog post! To enter the giveaway, just leave a comment below, indicating your:

  • favorite dessert or bread and/or
  • your favorite whole grain that you like to bake with.

Be sure to leave your email or some way to contact you in your comment in case you are chosen as the giveaway winner. Shipping is restricted to US and Canada only, and the winner will be announced on May 29 (I’ll use random.org to pick the winner) … good luck!UPDATE: The winner of the giveaway is Angry Asian, over at morestomach — congrats!

Chocolate Raspberry Tart from Whole Grain Vegan Baking

Tami and Celine have also generously agreed to share a recipe—their Chocolate Raspberry Tart—from Whole Grain Vegan Baking here. I absolutely loved making this dessert, which looked lovely and tasted rich and decadent without being too overly sweet or heavy. From here, I plan to move on to making more of their other amazing recipes, starting with:

  • Puttanesca Scones with Barley and Spelt
  • Chickpea Rabe Calzoni
  • Pull-Apart Cinnamon Bread
  • Sun-Dried Tomato Focaccia
  • Pesto Knots
  • Whole Wheat Almond Plum Crostatas
Print
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Chocolate Raspberry Tart

Chocolate Raspberry Tart

Print Recipe

Description

Published by Fair Winds Press, 2013

Rich and creamy, this decadent tart could be served in a five-star vegan restaurant. With only 1/2 teaspoon oil per serving, this raspberry chocolate explosion lets you pamper yourself and your family without the guilt.

Ingredients

For Crust:

  • Nonstick cooking spray
  • 40 g (1/2 cup) quick-cooking oats
  • 60 g (1/2 cup) whole wheat pastry flour
  • 10 g (2 tablespoons) unsweetened cocoa powder
  • 1 teaspoon instant espresso granules
  • 2 tablespoons (30 ml) pure maple syrup
  • 1 tablespoon (15 ml) neutral-flavored oil
  • 1 tablespoon (15 ml) water, more if needed

For Filling and Topping:

  • 105 g (3/4 cup) cashews, soaked in cold water for 3 hours, drained, and patted dry
  • 1/4 cup plus 2 tablespoons (90 ml) vegan creamer, preferably Silk or Mimic Creme brand
  • 20 g (1/4 cup) unsweetened cocoa powder
  • 60 g (3 tablespoons) all-fruit raspberry jam
  • 2 tablespoons (30 ml) pure maple syrup
  • 190 g (1 1/2 cups) fresh raspberries

Instructions

To Make the Crust:

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat a 6 1/2-inch (16 cm) tart pan with cooking spray. Combine the oats, flour, cocoa, and espresso granules in a small bowl. Stir in the syrup, oil, and water. The mixture will be sticky and should hold its shape when pressed together. If not, add more water, 1 teaspoon at a time, until it does. Press the mixture evenly onto the sides and bottom of the tart pan. Dampening your hands with water may help reduce some of the sticking. Put the tart pan on a baking sheet. Bake the crust for 7 to 8 minutes, until the edges start to look dry. Let cool on a wire rack for 1 hour, or until completely cool.

To Make the Filling:

Combine the cashews, creamer, cocoa, jam, and maple syrup in a blender. Process until completely smooth. Spread the filling evenly in the prepared tart shell. Top with the raspberries, beginning at the outer edge of the tart and working in circles toward the center. Chill for 3 hours before serving.

Notes

This recipe can also be made in three 4-inch (10 cm) tart pans. You may have a small amount of filling left over; it can be chilled and eaten as mousse.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Chocolate Raspberry Tart from Whole Grain Vegan Baking

For more delicious Whole Grain Vegan Baking recipes, reviews or additional chances to win a copy of the book, be sure to check out these other fabulous bloggers who will be hosting them throughout this month!

May 14: Weekly Vegan Menu
May 16: Vegan Eats and Treats
May 17: Three and a Half Vegans
May 18: Seitan is My Motor
May 19: My Zoetrope
May 20: Get Sconed!
May 21: Year of the Vegan
May 22: Little Foxes
May 23: Vegan Feast Kitchen
May 24: Vegan Cookbook Aficionado
May 25: Julie’s Kitchenette
May 26: Vegan Cookbooks Illustrated
May 27: Don’t Eat Off the Sidewalk!
May 28: Urban Vegan

Chocolate Raspberry Tart from Whole Grain Vegan Baking

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We hope you enjoy this content!

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Reader Interactions

Comments

  4. twistedapple says

    My favorite bread is struan, but it's quite a lot of work to make so I don't have it very often. Buckwheat is really fun to bake with. Thanks for reviewing the book!

    Reply

  5. Elizabeth says

    oh my goodness i need this book! vegan + whole grain? is there anything i love more? Favorite dessert is a toughy… I'm a sucker for all sweets, but right now lemon poppyseed cake/bread is calling my name

    Reply

  7. Jeannie says

    My latest favorite is Chocolate Zucchini Muffins from the Happy Herbivore! I would love to learn how to make vegan breads!

    Reply

  9. Tracy Ewing says

    My favorite dessert is pineapple upside down cake. I have used lots of whole wheat in all my baking, but I'm just starting to experiment with spelt and garbanzo bean flour.

    Reply

  10. Lucinda says

    My favorite dessert is chocolate upside down cake. So far my favorite whole grains to bake with are whole wheat flour, whole wheat pastry flour, and oats, but I think it would be fun to give chickpea flour a try.

    Reply

  11. Angry Asian says

    since dairy does not agree with me i do veer away from the creamy stuff. i admit to missing desserts like tiramisu, FLAN, pot de creme and the like. sure there are times when i will indulge and suffer the consequences, and there are excellent alternatives out there that i'm learning about, which makes it fun.

    Reply

  12. kmw says

    My favourite bread recipe is whole grain French bread. Delicious! I've been told it's as good as French bread from a bakery.
    [thamesgirl at hotmail dot com]

    Reply

  13. Nezumi says

    Although I don't bake with it often, I love kamut. Those big plump grains are just awesome in a creamy sauce. But for sweet treats, I love oats. I'm in a oat honeymoon phase right now. Seems like just the book to satisfy that craving!

    Reply

  16. melodyfairitale says

    Is this open to overseas too?

    Hm, actually I eat little bread as I am both vegan and wheat/oat, mostly gluten free and it's impossible to find delicious vegan/gluten free treats here, that's why I want to win!
    As for the favorite grain then I Love brown rice and buckwheat,but it is hard for me to make good baked goods from them.(◕㉨◕)

    Reply

  17. Jessica Eagle says

    My favorite bread is definitely a fresh whole-grain crusty bread…miammm !!! My favorite grain is buckwheat but I really like millet, kamut & quinoa too.

    Thanks for the giveaway 🙂

    Reply

  18. Michelle Thiele says

    My favorite dessert is a classic chocolate chip cookie with cold almond milk. I am not a very confident baker, and haven't played with whole grains. I'd love to dig into this book!

    Reply

  21. ann says

    If only I could make a whole grain baguette with a multi-grain mix sprinkled on top. But what if a vegan, whole grain angel food cake were possible????

    Reply

  23. Margaret Hren says

    My favorite is Irish Brown Bread. My sister brings it over from Ireland a couple of time a year fresh from the bakery. As for desserts, I can't remember the name of the vegan bakery or its cookbook located in NYC, but they make a to die for Lemonade Tea Cake that if wonderful.

    Reply

  24. Jessica says

    I love chocolate chip cookies made with whole wheat flour. I would love to experiment with more whole grains!!

    Reply

  32. Kimberly says

    Right now I'm loving banana bread with all fresh milled whole wheat flour. I mill my own, and am having fun making different flours. The taste and feel of freshly milled flour used immediately is divine!

    Reply

  35. Maddie says

    Favorite bread: super sour/San Francisco style sourdough, Favorite baked sweet: yellow cake with fudge frosting
    I haven't gone too far into whole grain baking, so I'd have to say that wheat is my favorite!
    email: oddspongeout@gmail.com

    Reply

  37. Tina says

    I love any dessert that has chocolate in it or coconut whipped cream. I guess to pick one dessert I'd have to go with chocolate cake topped with strawberries and whipped cream 🙂 Thx for the chance to win! @yegtina on twitter

    Reply

  38. Josiane says

    It's pretty hard to choose just one favorite dessert or bread, but these days I really have fruit crisps and cobblers in mind…
    I love using buckwheat flour; also, I've recently bought millet flour and I have a feeling it's going to be a new favorite.

    Reply

  39. Lisa Hochstetler says

    I love Ciabbatta bread and am always looking for a good cake recipe for high altitude as I live in Colorado.

    Reply

  40. Michaela says

    I have been looking forward to this cookbook because I always have to alter recipes to make them 100% whole grain. I like using whole wheat pastry flour, oat flour (freshly ground), and spelt flour. I've also been experimenting with garbanzo bean flour and brown rice flour.

    My favorite dessert is tiramisu–but I'm very picky about my tiramisu 🙂 Is there a tiramisu recipe in this book?

    Reply

  41. Raquel says

    I've been looking for a chocolate tart recipe for a long time – I'm really excited to try this one! My favorite things to bake are pies. I love incorporating fresh fruit into my desserts. But I'm sure I'd love any and all of the recipes in the book!

    Reply

  46. Jessica Caneal says

    My favorite dessert is actually bread pudding! I have yet to find an amazing recipe for vegan bread pudding, but here's hoping to find one soon! Also, I would really love to bake with corn flour more often!

    Reply

  50. EMC says

    I have discovered that I love using Kamut in my whole grain recipes! And I use that particular option because I simply cannot decide between all the baked goodies that I love to make…

    (fuzzywater at yahoo dot com)

    Reply

  54. Stephanie Watson says

    I'm a fan of banana bread. I make an awesome chocolate banana bread that is vegan. I typically just use whole grain wheat flour. But sometimes I like to make oat flour.

    Reply

  56. Jane Rodrigues says

    My daughter gave me a great recipe for a vegan chocolate cake and even though I am not a vegan this is the only recipe I ever use for chocolate cake.

    Reply

  57. Terri Cole says

    I like baking with spelt flour and white whole wheat flour. my favorite bread is sourdough, but I haven't tried to bake my own yet. Thanks for a chance to win what looks like a great cookbook!

    gaia (at) cinci (dot) rr (dot) com

    Reply

  58. Ashley Brunner says

    i love to bake anything and everything. some of my faves include pizza and brownies. in terms of grain, the most fun to work with was amaranth. i popped it and added it a vegan peanut butter cup recipe for added crunchiness. SO good!

    Reply

  59. Ashley Brunner says

    Favorite Dessert: depends on my mood. Right now it is brownies!
    Favorite homemade bread: does pizza crust count?
    Grain: i play around with them, but i am all for subbing whole grain for white flour, at least 50%. i generally get great results!

    Reply

  61. Anonymous says

    One of favorite homemade breads is a dried cherry, almond bread that is slightly sweet like a brioche. It is tough to choose a favorite dessert, so I will have to select my current favorite, which is a pear frangipane tart made with almond paste. Yummy…
    dschoneraus@yahoo.com

    Reply

  62. Anonymous says

    My favorite bread is dark rye and would love to get this cookbook. I really like making oatmeal cookies and eating them uncooked. my email is gbvegan@aol.com
    Thanks
    Pam G

    Reply

  64. Deborah says

    My favorite dessert was strawberry cream pie, which I yet have to see veganised and my favorite bread is danish rye bread which has several grains in it – I'm one for the more the better in that perticular case, and would love to own this book.

    Reply

  66. Kathy Ross says

    Oh to choose my favorite dessert!!! Right now it is a sinful vegan cheezecake. And my favorite grain to cook with is quinoa and einkorn wheat. That was 2, sorry =}

    Vegan Mimi (Kathy)

    Reply

  75. Richa says

    those tarts look so pretty! hmm right now i love baking regular baked goods with whole grain spelt and breads with dark rye! and current fave dessert.. sticky cinnamon rolls!

    Reply

  76. and_i_say says

    Lately, I've been making cashew-based mousse pies similar to this one. My favorite whole grain for baking is whole wheat pastry flour (not that original, I know).

    Reply

  78. Jennifer K says

    My favorite dessert bread is lemon poppy loaf but I've never attempted it in whole grain. I've never ventured beyond using whole wheat flour and spelt so I'd love to get my hands on this book for some new ideas.

    Reply

  79. Unknown says

    favorite dessert or bread: i love pumpkin bread!
    your favorite whole grain that you like to bake with: i love white whole wheat flour!
    thank you for the chance.

    Reply

  91. Veg-In-Training says

    I love a good crusty baguette dipped in herbed Spanish olive oil. Baking is not my strong suit, so I could really use this book. I really like to use kamut as it is an ancient grain that hasn't been modified or changed over the years.

    vegintraining at g mail dot com

    Reply

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