A decadent chocolate raspberry tart that starts with a chewy coconut almond crust and is filled with creamy chocolate coconut ganache. Recipe is gluten free and vegan
INGREDIENTS
FOR THE CRUST:
- ½ cup unsweetened coconut flakes
- 1¼ cups almond meal/flour
- ¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons agave syrup
FOR CHOCOLATE FILLING:
- 1 cup canned coconut milk
- 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
- 1 teaspoon pure vanilla extract
FOR THE TOPPINGS:
- ½ cup unsweetened coconut flakes, toasted
- ½ cup sliced almonds, toasted
- ¼ cup pistachios (optional)
- 1 cup fresh raspberries
- Coarse sea salt (optional)
INSTRUCTIONS
To make Tart Crust:
- Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
- Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
- Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.