Chocolate Raspberry Tart - Gluten, Dairy, Soy, Refined Sugar Free

This is the recipe we used for the kids cooking classes this past month. It is so super easy and really delicious.

I used this recipe both with a naturally sweetened raspberry jam, an just with fresh raspberries that I put in the food processor. By far I preferred the berries in the food processor to the pre sweetened jam. I do think my tastebuds have gotten used to having less sweetness in my recipes, so if you try it one way or another, please share your thoughts.

If you use a raspberry jam, try one sweetened only with honey or juice. You can find them at most grocery stores.

I do spend the money on Organic berries. Berries are one of those things that I just believe in spending more for the organic guarantee that they are not saturated with pesticides.

 

Chocolate Raspberry Tart

For the Crust:

1 1/2 cup finely ground almond flour

1/4 cup unsweetened raw cacao powder

1/4 cup coconut oil, melted

1 TBSP pure maple syrup

pinch of sea salt

For the Filling:

1/2 cup canned coconut milk

6 ounces bittersweet chocolate

1/4 cup raspberry preserves or pureed fresh raspberries

2 c berries, reserve for topping

Coconut whipped cream topping:

We use So Delicious Coconut Milk Whipped Cream

1 TBSP Vanilla extract

1 TBSP Cinnamon

Combine all ingredients for the crust and press into the bottom of 4 small tart containers, single serve parfait cups or one large tart pan.

Add all ingredients for the filling to a microwave safe bowl. Be sure to reserve the remaining berries for garnish. Microwave for about 1 1/2 minutes. Stir well until ingredients are well combined and smooth. This may take a minute but it is better to continue stirring than to overheat the chocolate.

Pour the smooth chocolate over the crust. Chill until firmly set. Add the coconut whipped cream (will look much prettier if you use a pastry bag. ) Top with fresh raspberries.

 

 

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Rebecca DenneyComment