A gluten-free, refined-sugar-free, delicious Almond Chocolate Raspberry Tart made with a vegan almond crust and vegan dark chocolate cream. Use vegan white chocolate and make it a Vegan Chocolate Raspberry Tart!
Add melted coconut oil and mix until consistency gets sticky and it can easily be pressed into a tart pan.
Place dough in the middle of a 8" or 9" separable tart pan and press down with your fingers until bottom and sides are evenly coated.
(NOTE: Bake 10 minutes at 350F if you like a darker crust as in photos or leave as is for light curst as in video)
Melt white chocolate in a double boiler and then pour onto crust and spread evenly on bottom and sides. Then freeze chocolate covered crust for 5-10 minutes or until chocolate hardens again.
Melt dark chocolate, add coconut cream (see blog post for further explanation what exactly that is) and stir until well combined.
Pour chocolate coconut cream into white chocolate almond crust then freeze again for 10-20 minutes or until filling is firm.
Add raspberries & enjoy!