Dark Chocolate Raspberry Tart
Would you believe me if I said this recipe was gluten free, refined sugar free, dairy free and vegan? This is so decadent and rich. This recipe looks and tastes like you slaved in the kitchen for hours, thank goodness that isn’t the case! The crust is of the no-bake variety and the mousse takes 10 minutes to cook and 4-6 hours to set in the fridge. This would a great dessert pairing for Thanksgiving, Christmas and holiday parties in general.
Ingredients
For Crust-
5 tbsp melted refined coconut oil
1 1/4 cup rolled oats- gluten free
1 cup almonds
1/3 cup coconut palm sugar
1/4 cup unsweetened cocoa powder
2 tsp cinnamon
1 tsp vanilla extract
For Filling-
16 oz coconut cream
1/2 cup unsweetened cocoa powder, sifted
1/2 cup maple syrup
2 tbsp vanilla extract
1/2 tsp fine grain salt
Garnishes-
1 cup raspberries
1/3 cup melted dairy free chocolate chips
Instruction
To make the crust- In a food processor add rolled oats, coconut sugar, cinnamon and unsweetened cocoa powder. Pulse until well blended.
Add in vanilla extract, and melted coconut oil.
In a greased tart pan, ( Click here for the one I use) press the crust crumble into the pan using the bottom of a measuring cup.
Place in fridge for about 15 minutes to set.
To make the filling- in a small saucepan on low, add coconut cream, maple syrup, and cocoa powder. Continuously whisk until fully incorporated and smooth. When smooth, raise heat to medium, continue to stir until small bubbles form.
Remove from heat and stir in salt and vanilla extract.
Pour mixture into the crust, and place in fridge to set.
After about 2 hours of setting, place raspberries on you tart.
Allow tart to set for about 4-6 hours, best if overnight.
For optional chocolate lattice garnish, pour chips into a bowl and set microwave for 1 minute. Stir chips every 15 seconds until fully melted.
Place melted chocolate into ziplock and squeeze onto tart in any pattern you would like.
