How beautiful and delicious does that look???
And it tastes just as good as it looks!
This super easy (and super yummy) tart is a healthy alternative to the high sugar processed chocolate desserts so many of us are tempted to purchase at the store. Next time you're having a craving for something chocolaty, give this a try!
Ingredients:
1 1/2 Cups Almond Flour
1/4 Cup Melted Coconut Oil
1/4 Cup Cacao Powder
1 Tbsp Favorite Sticky Sweetener: Maple Syrup, Honey or Agave
3/4 Cup Full Fat Coconut Milk
8 Ounces Vegan Chocolate Chips
1/4 Cup Raspberry Preserves (Make your own or check labels; pick one without added sugar)
Fresh Raspberries
Procedure:
Spray your pans with non-stick spray. I used four 4-inch tart pans, but you could also use one pan 8-9 inches. It's best to use ones with removable bottoms for appearance, however if you don't have those, don't worry it will taste the same. For the crust, mix the almond flour, coconut oil, cocao powder and sweetener until well combined. Press mixture into the bottom of your pan or pans. Allow it to come up the sides a bit to hold in the chocolaty goodness. Set in fridge to firm up while you make the filling. For the filling: Place the chocolate chips in a glass bowl. In a small saucepan, bring the coconut milk to a boil and then pour over the chocolate chips. Allow to sit for about a minute and then begin to stir together, adding in the preserves, until melted and combined. Pour chocolate mixture into the pan, or pans. Top with fresh raspberries and allow to firm up in the refrigerator for a couple of hours. To remove from pan, use a thin paring knife to run along the edges of the crust to loosen it up before you remove the pan. Enjoy!
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