With less than 10 ingredients, this chocolate raspberry tart is everything you need for the upcoming holidays. It also takes about 10 minutes TOTAL to throw together, so if you need something quick and healthy, look no further. This dessert is gluten free, Paleo-friendly, refined sugar-free AND vegan. Something for everyone’s dietary needs (except it has almond flour…so not the people who have a nut allergy…we don’t want any hospital trips during the holidays).
I made this for our two friends Doug and Rory who just celebrated their 7th anniversary. I originally was going to make them a pumpkin roll, but if you follow me on Instagram you know that was an epic fail. This tart is a little romantic, right? With the chocolate and raspberries?
This tart is going to become a staple in our household. In fact, if you invite me to any party between now and forever, I will likely be bringing this.
Happy anniversary to two of our favorite people!
Serves: 10 slices
Active Time: 10 minutes
Total Time: 10 minutes, plus setting in the refrigerator
For the crust
- 1 1/2 cups + 2 tablespoons almond flour
- 1/4 cup unsweetened cocoa powder (I prefer Valrhona from Whole Foods)
- 1/4 cup coconut oil, melted
- 1 tablespoon pure maple syrup
- Pinch of kosher salt
For the filling
- 1/2 cup + 2 tablespoons canned full-fat coconut milk
- 6 oz. bittersweet chocolate, finely chopped (I use Ghirardelli)
- 1/4 teaspoon vanilla extract
- 1/4 heaping cup raspberry preserves (make sure it doesn’t have any added sugar if you’re looking to avoid refined sugars)
- 1 cup fresh raspberries
Lightly grease a 9-inch tart pan with a removable bottom with non-stick cooking spray.
In a small bowl, combine all of the ingredients for the crust and stir together with a spoon. Press mixture evenly into tart pan; set aside.
Place finely chopped chocolate in a medium-sized bowl. In a separate small bowl, microwave coconut milk until it starts to bubble and boil in the microwave. Pour hot coconut milk over chocolate, cover bowl with saran wrap and let sit for about 5 minutes. After 5 minutes, whisk chocolate and coconut milk mixture until creamy. Whisk in vanilla extract and raspberry preserves. Pour the filling into the prepared crust.
Garnish the top with raspberries. Place tart in refrigerator to set and cool for at least an hour.