This no-bake tart is one of my favorite desserts of all time. It's chocolatey and smooth on the inside and a chocolate almond crust to hold all the goodness inside. .
Keyword: chocolate raspberry tart, no bake desserts
For the crust:
1 ¾cupsalmond flour
¼cupunsweetened cocoa powder(I prefer Valrhona)
1tablespoonpure maple syrup
For the filling:
¾cupcanned full-fat coconut milk
6oz.bittersweet chocolatefinely chopped (I use Ghirardelli)
¼heaping cup raspberry preservesmake sure it doesn’t have any added sugar if you’re looking to avoid refined sugars
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.
This tart should be stored in the refrigerator when you’re not devouring it. It'll be great for 3-4 days.