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Ingredients
- 2 cups almond meal
- 2 tbsp cacao
- 2 tbsp melted coconut oil
- 1 tbsp honey
- 2 pitted dates
- 1 can cocnut milk
- 2 tbsp coconut sugar
- 1/3 cup dark chocolate chips
- 1/4 cup raspberries
Ingredients
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Instructions
- Mix all the base ingredients (almond meal, cacao, coconut oil, honey and dates) together in a food processor until well combined, add a little water if needed so it combines. You want a moist crumb that will hold together, you can pinch some together with your fingers to test this out.
- Press the mix into the bottom of a tart tin, or you can make in individual moulds. Once you’ve firmly pressed it down, place in the fridge.
- In a small saucepan, pour in the coconut milk and coconut sugar. Bring to a simmer, making sure the coconut sugar has dissolved.
- Take the coconut milk mix off the heat and stir in the dark chocolate bits, stir until they are all melted.
- Take the raspberries and tear them gently apart, and scatter them across the prepared base.
- Pour the chocolate filling into the tart tin over the raspberries and base.
- Place tart in the fridge to set, for approximately 5 hours.
Recipe Notes
Serves 8, 261 calories per serve