raw chocolate raspberry tart

 

I love how beautiful this tart is- it looks so complicated, but in reality, it's quite simple. Just rich and creamy chocolate ganache, a coconut and nut crust, and fresh raspberries! It's full of healthy, raw ingredients, but still tastes super decadent! I get a ton of inspiration from Oh, Ladycakes. There are tons of delicious recipes on her blog, and this is one of them! I prefer to top mine with Fine & Raw Chocolate, which was started in my local neighborhood of Williamsburg, Brooklyn, and is SO addicting. You can't go wrong with any of their flavors- sea salt, coconut chunky, or lucuma & vanilla are all faves!

Crust:

  • 1 cup raw coconut flour

  • 1 cup raw almonds

  • 1/4 tsp sea salt

  • 1 cup medjool dates, pitted

  • 2 tbsp raw almond milk (preferably homemade)

Chocolate Ganache:

  • 1/2 cup raw cacao powder

  • 1/3 cup unrefined coconut oil

  • 1/4 cup raw honey (or maple syrup, raw agave)

Topping:

  • 1 pint fresh raspberries

  • Fine & Raw chocolate bar, chopped

Line the bottom of a 9″ tart pan with parchment paper and rub with coconut oil. Pulse the flour, almonds, and salt in a food processor until crumbly. Add the dates and pulse until combined, then add the almond milk, pulsing until the dough gets sticky. Press dough into the prepared tart pan and set aside.

In a mixing bowl, stir together cacao powder, coconut oil, and honey until well combined. Once fully incorporated, pour mixture evenly into tart shell. Top with raspberries and chocolate pieces, then transfer to the refrigerator to set for 2-3 hours. Enjoy! Makes 8-12 slices.

*Adapted from No-Bake Chocolate Raspberry Tart by Oh, Ladycakes.

Photo by Zoltan Tombor