Raspberry Chocolate Tart
Servings
8people
Servings
8people
Ingredients
  • 2cups almond meal
  • 2tbsp cacao
  • 2 tbsp melted coconut oil
  • 1tbsp honey
  • 2 pitted dates
  • 1can cocnut milk
  • 2tbsp coconut sugar
  • 1/3cup dark chocolate chips
  • 1/4cup raspberries
Instructions
  1. 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.
  2. 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.
  3. In a small saucepan, pour in the coconut milk and coconut sugar. Bring to a simmer, making sure the coconut sugar has dissolved.
  4. Take the coconut milk mix off the heat and stir in the dark chocolate bits, stir until they are all melted.
  5. Take the raspberries and tear them gently apart, and scatter them across the prepared base.
  6. Pour the chocolate filling into the tart tin over the raspberries and base.
  7. Place tart in the fridge to set, for approximately 5 hours.
Recipe Notes

Serves 8, 261 calories per serve

Print Recipe
Raspberry Chocolate Tart
Raspberry Chocolate Tart
Course Desserts
Cuisine Chocolate
Servings
people
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
Course Desserts
Cuisine Chocolate
Servings
people
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
Raspberry Chocolate Tart
Instructions
  1. 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.
  2. 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.
  3. In a small saucepan, pour in the coconut milk and coconut sugar. Bring to a simmer, making sure the coconut sugar has dissolved.
  4. Take the coconut milk mix off the heat and stir in the dark chocolate bits, stir until they are all melted.
  5. Take the raspberries and tear them gently apart, and scatter them across the prepared base.
  6. Pour the chocolate filling into the tart tin over the raspberries and base.
  7. Place tart in the fridge to set, for approximately 5 hours.
Recipe Notes

Serves 8, 261 calories per serve