Watch: Valentine’s Day Raspberry Chocolate Tart

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Impress your sweetheart with this decadent and healthy chocolate tart. Despite its rich filling and tasty crust, this tart recipe is paleo, gluten-free and vegan.

How To: Raspberry Chocolate Tart

Substitute sweeter chocolate and different berries to please that special someone’s taste buds. 

Chocolate Raspberry Tart
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Chocolate Raspberry Tart Rate Recipe!
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe!
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Ingredients
  • For the Crust
  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 to 3/4 cups softened coconut oil
  • 1 tablespoon maple syrup
  • pinch salt
  • For the Filling
  • 1/2 can coconut milk
  • 6 ounces bittersweet chocolate, finely chopped
  • ¼ cup raspberry preserves
  • 2 cups raspberries
Instructions
  1. Lightly spray a 9-inch pan with a removable bottom with coconut or canola oil.
  2. In a bowl, combine all of the ingredients for the crust and stir together.
  3. Press evenly into the tart pan; set aside.
  4. Place chopped chocolate in a bowl.
  5. In a small saucepan, bring coconut milk to a boil.
  6. Pour hot milk over chocolate and stir until smooth and creamy.
  7. Stir in raspberry preserves.
  8. Pour the filling into the prepared crust.
  9. Garnish the top with raspberries.
  10. Place in refrigerator for 15 minutes before removing tart and bottom from pan.
Recipe Notes

Substitute semi-sweet or other baking chocolate for a sweeter taste
Adapted from Bakerita.com

Search Recipes by Course or Cuisine!
Ingredients
  • For the Crust
  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 to 3/4 cups softened coconut oil
  • 1 tablespoon maple syrup
  • pinch salt
  • For the Filling
  • 1/2 can coconut milk
  • 6 ounces bittersweet chocolate, finely chopped
  • ¼ cup raspberry preserves
  • 2 cups raspberries
Instructions
  1. Lightly spray a 9-inch pan with a removable bottom with coconut or canola oil.
  2. In a bowl, combine all of the ingredients for the crust and stir together.
  3. Press evenly into the tart pan; set aside.
  4. Place chopped chocolate in a bowl.
  5. In a small saucepan, bring coconut milk to a boil.
  6. Pour hot milk over chocolate and stir until smooth and creamy.
  7. Stir in raspberry preserves.
  8. Pour the filling into the prepared crust.
  9. Garnish the top with raspberries.
  10. Place in refrigerator for 15 minutes before removing tart and bottom from pan.
Recipe Notes

Substitute semi-sweet or other baking chocolate for a sweeter taste
Adapted from Bakerita.com

If you try this recipe — for Valentine’s Day or just because — leave a comment below and tell us your thoughts! 

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