This Chocolate Blackberry Tart is delicious all year round, but perfect for Autumn and Halloween! Juicy blackberries and rich cacao make a wonderful flavor combination in this vegan and gluten-free dessert.

While the garnish is optional, I love creating a crescent moon shape on the top of the tart with fresh blackberries, blueberries, and sage leaves for a beautiful presentation.

Chocolate blackberry tart

Makes 1 tart (about 6 servings)

Ingredients:

For the crust:

2 cups almond flour
⅓ cup melted vegan butter or coconut oil
¼ cup sugar
1/4 cup cacao powder
1 tsp vanilla
Pinch of salt

For the chocolate blackberry filling:

1 cup cashews, soaked overnight and drained

1 can of coconut milk, just the solids (chilled in the fridge overnight to separate)
1 cup blackberries
1/4 cup cacao powder
1/2 cup maple syrup
1 tsp vanilla
Pinch salt

Blackberries, blueberries, and fresh thyme for garnish (optional)

To make:

Begin by making the crust. Preheat your oven to 400 F and grease the tart pan.
In a medium bowl, combine the almond flour, sugar, cacao, and salt. Mix well, then stir in the melted butter and vanilla. Press the mixture into an even layer on the bottom of the tart pan.
Bake the crust for 8-10 minutes and let cool completely.
Meanwhile, make the filling. To a blender, add the soaked cashews, the solids from one can of coconut milk, blackberries, cacao powder, maple syrup, vanilla, and salt. Blend until smooth and completely combined.
Once the crust is completely cool, pour the filling into the tart pan, smoothing out the top. Then pop into the freezer for at least 2 hours to set.
When you’re ready to enjoy the tart, remove it from the freezer and let them thaw for 20 minutes.
Garnish with fresh blueberries, blackberries, and thyme. Enjoy!