This no-bake raspberry and chocolate tart was made by my beautiful aunt for Christmas day and she has passed on the recipe to me. It comes together in just ten minutes and is a decadent yet guilt-free treat.
In addition to being super easy to make and looking beautiful, it is also healthy – it’s gluten-free, refined sugar-free, vegan, and Paleo.
Ingredients For the crust 1½ cups almond flour
¼ cup cocoa powder
¼ cup coconut oil
1 tablespoon maple syrup
Pinch sea salt
For the filling ½ cup canned full-fat coconut milk
170 grams dark chocolate
¼ cup raspberry jam (100% fruit)
2 cups raspberries
Lightly grease your 9-inch tart pan with coconut oil.
In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan and set aside.
Finely chop the chocolate and pour it into a large bowl. In a small saucepan bring the coconut milk just to a boil. Pour the hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry jam.
Pour the filling into the prepared crust and allow to cool slightly. Garnish the top with fresh raspberries.
Place the chocolate and raspberry tart in the refrigerator to set and cool completely. It will take 1-2 hours. Slice and serve.
Store in an airtight container in the refrigerator.