Almond Flour Raspberry Coconut Chocolate Tart
Servings: 9 inch tart
Preparation Time: 15 minutes, plus chilling time
Ingredients:
Crust:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened organic cocoa powder
- 1/4 cup Gold Label Virgin Coconut Oil, melted
- 1 tablespoon dark maple syrup
- pinch Himalayan Pink Salt
Filling:
- 1/2 cup coconut milk*
- 6 ounces chocolate chips
- 1/4 cup organic raspberry preserves
- 2 cups fresh whole organic raspberries
Source ingredients that are pesticide free.
Directions:
Grease a 9-inch tart pan with a removable bottom with coconut oil.
Combine all the crust ingredients in a bowl and mix well. Press the crust mixture evenly into prepared tart pan.
Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over the chocolate and allow to sit for one minute, then stir until smooth. Add the raspberry preserves and combine well.
Pour the chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the refrigerator to cool completely for 1–2 hours, up to overnight. Serve cold with whipped cream, if desired.
Make Your Own Coconut Milk
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo by Orissa.
