Plant-Based Chocolate Raspberry Tart

Mix the water, oil and cake mix on low speed for 2 minutes.
Scrape the bowl and paddle, increase speed to medium and mix for 3 minutes.
Spread onto a full sheet pan lined with a silpat and bake at 350°F until baked through.

In a small sauce pan, combine the raspberry puree and the trimoline and begin to heat.
Combine the pectin with the sugar and add to the puree mixture.
Bring to a boil, then pour over the chocolate.
Mix until homogenous, then blend in the olive oil.

Pipe some Vivafil Raspberry in the bottom of the tart shell.
Place a layer of Plant-Based Chocolate cake, then top with the warm ganache.
Leave to set in the refrigerator for a few hours or at room temperature overnight.
Top with whipped Ambiante and fresh or dried raspberries and chocolate decor.

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