An out of this world delicious Chocolate Raspberry Tart made with almond crust and coconut dark chocolate cream. It is naturally gluten-free, dairy-free, and low in sugar.
Keyword chocolate raspberry tart, raspberry tart
Prep Time 30minutes
Total Time 30minutes
1/3cupmelted coconut oil
100gwhite or dark chocolateoptional, only necessary if not baking the crust
1.5cupscoconut cream*see notes
100g70% dark chocolate
200graspberries(rinsed and drained and dried)
Wash and drain raspberries and then let them air dry completely. The drier the berries, the better.
Preheat the oven to 350F if you want to bake your crust.
Add almonds to a food processor and process until you reach a coarse almond flour. Then add flax meal and while continuing to process add melted coconut oil. Process until the almonds resemble a crumbly dough.
Place dough in the middle of an 8" or 9" separable tart pan and press down with your fingers until bottom and sides are evenly coated.
Bake crust for 15 minutes and then let cool down completely. It's worth it. Absolutely delicious! However, you can also leave the crust raw and place in the fridge - if leaving raw you will have to melt a bar of white or dark chocolate to pour on top of the crust to serve as glue and then refrigerate so it hardens.
Melt the dark chocolate, then add coconut cream (see notes for what exactly coconut cream is) and stir until well combined.
Pour chocolate coconut cream into the crust and swirl around to evenly distribute. Then stick into the freezer for 10-20 minutes or until the chocolate coconut cream has hardened.
Add raspberries in a nice pattern & enjoy!
* to get 100% coconut cream stick cans of full-fat coconut milk into the fridge overnight and then the water and cream will separate. Scoop out the cream saving the water for smoothies or anything else you like. Even cans labeled "coconut" cream need to be refrigerated to separate the little bits of coconut water in the cream. You will either need 2 cans of coconut cream or 3 cans of full fat coconut milk.