This no-bake recipe is for all of my dark chocolate lovers. It is gluten free, paleo, vegan, and delicious. Not to mention, it is pretty much guilt free (not that I feel guilty about having a sweet tooth anyway). This tart is always gone so quickly at my house that my family should probably hold a record or something! It is delicious, and the raspberries add a touch of freshness. Also, I have to mention that it is pretty enough for any social gathering, so let’s dive in!

WHAT YOU WILL NEED:

CRUST:

• 1 ½ cups of almond flour
• ¼ cup of unsweetened cocoa powder
• ¼ cup melted coconut oil
• 1 tablespoon of pure maple sugar

FILLING:

• ½ cup canned full fat coconut milk
• 6 oz. of bittersweet chocolate (finely chopped)
• ¼ cup raspberry preserves (100% fruit)
• 2 cups fresh raspberries

INSTRUCTIONS:

• What pan did you use? A removable bottom helps if you want to easily remove tart
• In a bowl, combine crust ingredients and mix well together before pressing evenly into your tart pan

• Finely chop bittersweet chocolate (6 oz.) and place it in a large bowl. I put mine in my ninja blender for a few pulses to avoid chopping.

• Bring coconut milk to a boil in a small saucepan, and pour it over the chocolate. Let stand for one minute, and then stir until smooth, melted, and creamy. Stir in raspberry preserves, and pour onto prepared crust.

• Decorate the top with fresh raspberries.

• Place tart in refrigerator to cool for 1-2 hours.
• You are ready to serve!
• Store in airtight container in the refrigerator.

I hope you enjoy this little treat. You deserve it!

xx, Haley