Comments on: Healthy Fudgy Chocolate Raspberry Tart

By: A Virtual Vegan

A Virtual Vegan — Wed, 19 Apr 2017 15:11:56 +0000

In reply to Jane. Hi Jane, You are the first person who has said this and this tart/my brownie batter hummus (which is basically the same recipe minus the pastry case) get made a lot. Funnily enough I shared some remake pictures on Instagram and Twitter yesterday. I have personally never detected beans when I have made it and feed it to my bean hating husband and son with no issues. They still don't know! ;O) Perhaps it does depend on the cocoa/chocolate you use, or perhaps your beans are more 'beany' than my beans, or perhaps you are extra sensitive to beany flavours. Who knows? I'm glad you got it how you liked it in the end though and I'm so glad you are enjoying my blog! ????

By: Jane

Jane — Wed, 19 Apr 2017 11:01:54 +0000

Hi there, just made this tart and while I got it to taste ok in the end I have to say that it definitely tasted of beans! Followed recipe exactly so maybe it depends on brand of chickpeas/ brand of cocoa/choc chips. I threw a ton of extra cocoa in, and more maple syrup, and more vanilla, but then it was toooo runny so i soaked some dates and added them, and more cocoa and finally got there!!! I'm not criticising by the way, I get that things turn out different to what you expect sometimes. But just wanted to say practice this one first if you want to make for a special occasion. and it wasn't just me either - 16 yr old daughter 'guessed' the secret ingredient before i added to and amended the mixture. Thanks anyway for your blog, I enjoy reading it!

By: A Virtual Vegan

A Virtual Vegan — Wed, 21 Dec 2016 17:20:23 +0000

In reply to Bec. So glad you are enjoying the recipe and mini ones is a great idea! I think they will take about 15 mins. I would cook them for 10, remove the parchment paper etc and put back in for another 5. Then just check them, give them a poke and make sure they feel cooked through and hard like cooked pastry. If they still feel a little soft then just pop them back in for a few minutes. If you love desserts with chickpeas check out my New York Cheesecake! Have fun and merry Christmas!

By: Bec

Bec — Wed, 21 Dec 2016 10:32:10 +0000

Hi! I've made this before and it was amazing (chickpeas! Genius!) and I'm planning on making it for (one of) my Xmas desserts. If I made mini ones in a muffin tin how long do you think the crust would need to bake for? Thanks!

By: A Virtual Vegan

A Virtual Vegan — Sun, 18 Sep 2016 18:30:57 +0000

In reply to Sue. Thank you Sue! I bet it's awesome with the biscuit base, kind of like a cheesecake. Glad to be of inspiration :O)

By: Sue

Sue — Sun, 18 Sep 2016 07:50:35 +0000

Wow, this is an amazing filling. I made a less-healthy no-cook version using a basic digestive biscuit base (100g digestive biscuits and 50g melted dairy-free spread) to cover the base of a 15cm quiche dish. I then made half quantity of the topping using carob syrup [and honey, sorry if that offends...) rather than maple syrup, and added a bit of aquafaba from the chickpeas as it was quite thick.

Oh, and I used a broken 50g bar of chocolate rather than chips, which did leave a few small solid lumps of chocolate in the mixture... but that was NOT a problem! No fresh raspberries so I sliced some fresh peaches to put on the top right before using... and it worked very well, making four good sized portions.

I will probably blog about it at some point, but anyone looking at my recipe blog below, be warned that I'm not actually vegan; my husband is dairy-free, and I'm a wannabe veggie, so I do experiment with a lot of veggie and vegan products, but consider myself 'flexitarian',

Thank you!

By: A Virtual Vegan

A Virtual Vegan — Tue, 13 Sep 2016 22:09:30 +0000

In reply to Laura. Yes, drain the chickpeas or you'll end up with chocolate soup! lol Good luck...let me know how it turns out :O)

By: Laura

Laura — Tue, 13 Sep 2016 21:41:43 +0000

HELP. I'm in the middle, the crust is in the oven. DO YOU DRAIN the chickpeas? It doesn't say either way, that I can see. (ifI do drain them, so, I may make some meringue with the brine..haha)

By: A Virtual Vegan

A Virtual Vegan — Thu, 01 Sep 2016 21:25:56 +0000

In reply to Mari. Thank you Mari. All the coconut oil is there for is to make the filling set up a little so it's sliceable. If you are happy for the filling to be a little softer and not so easy to slice it will be fine for you to leave it out. Good luck!

By: Mari

Mari — Thu, 01 Sep 2016 21:05:27 +0000

Hi! Looks like an amazing recipe! I was just wondering if there's anything else I can use instead of the coconut oil? It's not that easy to get where I live, so I was hoping that there's something else I could use. ????