24 Aug 2013

STRAWBERRY & CHOCOLATE BUTTERCREAM TART


I am so happy right now. For my countless blessings from the magical universe BUT ALSO - because I have succeeded in creating raw vegan buttercream. Chocolate. Buttercream. I know, I know; but please try to contain the applause.


Honestly, it was accidental. Two nights ago I was making some date syrup to photograph for my cookbook, and then I decided to turn it into a fudgy pudding type thing so I threw in some cacao, coconut oil, maple syrup, cashew butter, and other stuff. It tasted great but I had changed my mind - I wasn't hungry anymore. I put it in the fridge...

The next day my heart was set on creating strawberry chocolate cream tarts using the chocolate mixture I had made the previous night, along with a simple tart crust and fresh strawberries from our garden. Everything was set to go; I finally took out the chocolate mixture and tasted it. Oh. My. God.

It had evolved into chocolate buttercream overnight. Praise the heavens and all that is holy. Obviously it will taste great with anything, especially if that anything is strawberries. Make this ASAP.


strawberry & chocolate buttercream tart

Crust:
1 cup almonds
1 cup dates 

Chocolate buttercream:
1 cup dates
3/4 cup water
Juice from 1 lemon
1/4 cup cacao powder
2 tablespoon cashew butter
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of salt

Topping:
Sliced strawberries 
Mint leaves

To make the crust: pulse the almonds into flour in a food processor. Add the dates and process until they stick together. Press into the bottom and up the side of a lined spring form pan or tart molds. 

To make the buttercream: blend all the ingredients until smooth. Refrigerate overnight so it can develop those magical flavours, then spread evenly into your crust. Top off with strawberries and mint. Enjoy the !#$% out of it. 

57 comments:

  1. OH MY GAWWWWWD i have to try this. nom nom nom you are so awesome. <3

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    1. How much flour ??

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    2. there is no flour in the recipe just almonds and dates are what make the crust

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    3. Oops I miss read the recipe. Thank you so much , I can't wait to try this.

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  2. Oh my God this is awesome! *.* of course i will try it asap, it really looks amazing! You genious:D

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  3. I have to try this. Oh why of why did I use up my almonds today. Shopping trip to get some me thinks!!

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  4. Your recipes are outstanding and inspiring! Thanks!

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  5. Oh my!! Must make! I love your writing too Em, you always make me giggle :D

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  6. WHAT. You are a goddess.

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  7. Hi Emily, this looks amazing! i was wanting to make it but i only have 3/4 cup mixed nuts left as a result of some nut butter making. Would i be able to use buckwheat or oats for the last 1/4? obviously it wouldn't taste the same, but would it work?

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  8. This is overly cute!

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  9. This is too awesome! I will try it right now, thank you so much! :)

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  10. Yes! I've used dates like you have here and I used it as frosting layer on brownies. It is the most amazing result. The best frosting and creamy chocolate one can ever hope for! I love it, also, because it doesn't rely too heavily on fats. I use in in my pie dishes, as well, as a nice chocolate layer!

    So yum! And your dish is beautiful as ever :)

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  11. How much flour ??

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  12. I made this last night to go with the raw spagetti and nut balls recipe you posted a few days ago, it was such a hit
    will def make this again and again! love and food humps

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  13. Is melting the coconut oil necessary for this recipe or can you blend it in as is?

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  14. Is there any way that I can make this vanilla. My husband doesn't like chocolate. (I know. He is a crazy person)

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    1. Sure! Leave out the cacao, add more vanilla extract, and vanilla beans :) Oh and also use less water to keep it thick. BUT YEAH YOUR MAN IS NUTS! lol

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  15. Wowwwwowowowww sounds like MAGIC buttercream!

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  16. Yeahhhhhhhhh girl!!! High five. This looks amazing!!

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  18. THIS IS TOTALLY THE SHIT. Like, I make a lot of your recipes, and this one is just absurd. Just ridiculous. It is SO good. All my proudly non-vegan housemates loooved it and so did I :)

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  19. This looks amazing! Pinning this and definitely making this in the near future =)

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  20. Made these yesterday: skipped a couple of ingredients since I never stock any nut butter and coconut is too evil for cholesterol levels to use. It was still great!

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  21. Hey Em, if I don't have cashew butter, can I add a little bit more of coconut oil?

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  22. Try throwing in some nuts :)

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  23. Emily! THIS. IS. AMAZING.! I am also making the butternut cream cups from your last post & I am ssoooooooooooo loving it all! You are such an amazing talent. Please come to Aussie land!

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  24. I am always amazed and impressed at how easy raw food preparation can be. With a few simple ingredients, you can create magic. I'm am very excited to try this recipe. I am grateful you and your muse are so close. :) Thanks, Em.

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  25. THIS STUFF IS INCREDIBLE! MADE IT WITH ALMOND BUTTER CUZ I DIDN'T HAVE ANY CASHEW BUTTER AND ITS AMAZING. YOU ARE A ROCKSTAR!!!!!

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  26. IT'S SO GOOD
    I PRACTICALLY ATE IT ALL IN ONE DAY
    Emily- you are magical.

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  27. Maple syrup is a cooked food, is it not? Thin sap collected from maple trees is boiled for many hours until much of its water is boiled away and it becomes syrupy.

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  28. Just put the tarts in the fridge, it's so hard not to eat the leftover chocolate butter cream!.... Amazing recipe!!Can't wait for dessert tonight ��

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  29. My son Leam says you should call yourself the rawsome Vegalante :)

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  30. @Catherine Ann - haha he's hilarious!! I love that <3

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  31. Faye ParkerApril 05, 2014

    Hi, my base seems a bit too crumbly to put the chocolate on - is there anything you can suggest please?
    Thanks

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  32. @Faye Parker - if that ever happens, just add more dates until it is sticky enough, or add coconut oil or a tiny bit of water. :)

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  33. This is amazing! Can I use fresh vanillia and coconut butter if we don't have coconut oil?? :)

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  34. would this work with a muffin tray? I don't have a tart tray, also do you line the tray with glad wrap or anything? looks insaneeeee

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  35. @Anonymous - a muffin tray would be fine :D Just line it with some paper if you wanna get it out without a mess.

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  36. @Maria Aslanidi - thanks and yes!

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  37. Helloo :) I absolutely adore your raw vegan recipes, and I've been trying some out which has been so much fun! I've started making this one, but my crust is quite crumbly.. Are we supposed to add flour to the processor or did I read it wrong?

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  38. @Breanna Egiziano - whenever that happens, just add more dates or come coco oil ;)

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  39. Hi! This looks AMAZING!! Can you tell me what I can substitute the cashew butter & maple syrup with, I have fructose malabsorption. Thanks

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  40. I need this in my life!

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  41. Could I sub unsweetened applesauce for the coconut oil? Can't have saturated fats.

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  42. I made this today and it tasted so bitter nothing like chocolate. The only ingredient I was out of was cashew butter. Would that have made that much difference? Was so hoping it would turn out right. Put it in the frig and will add cashew butter tomorrow to see if that improves the recipe. Any suggestions?

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  43. Added the cashew butter today! It did make a difference. Very good!

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  44. Hi please could you tell me what type of dates do you use? Thanks

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  45. Thanks for the recipe!! I want to try it with carob instead of cacao, do you think it'll still work? Thanks!

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  46. Hi, I'm sorry I can't really tell but how big is the tart?

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  47. How many servings does this make? Thanks!

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  48. Hey! I'm looking to make this recipe but don't have cashew butter. Would peanut butter work, or would it be an overpowering/ conflicting flavor?
    Also, what are the dimensions of your tart tin?

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  49. Help my filling isnt like buttercream. Still very soft, what can I do to firm it up so it wont spread out when cut? I tried adding some ground almonds but its still so soft.

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Feel free to comment below, I love hearing your thoughts! xo, Em