No-bake Raspberry Chocolate Tart

No-bake Raspberry Chocolate Tart

Ingredients

Divider Line
  • 1-1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut oil, melted
  • 1 tbsp pure maple syrup
  • Pinch of kosher salt
  • 1/2 cup canned full-fat coconut milk
  • 6 oz bittersweet chocolate, finely chopped
  • 1/4 cup raspberry preserves (100% fruit)
  • 2 cups fresh raspberries

Directions

Divider Line
  1. Lightly grease a 9-inch tart pan with a removable bottom with coconut oil. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
  2. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust. Garnish the top with raspberries.
  3. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve. Store all leftovers in an airtight container in the refrigerator.
Divider Line

Reviews

Divider Line

Be the first to write a comment.