Raspberry Chocolate Truffle Tart (Paleo, GF, Vegan)


For the crust
1½ cups almond flour
¼ cup unsweetened cocoa powder
¼ cup coconut oil, melted
1 tablespoon pure maple syrup
Pinch course sea salt

For the filling
½ cup canned full-fat coconut milk
6 oz. bittersweet chocolate, finely chopped
¼ cup raspberry preserves (100% fruit)
2 cups (1 pint) Driscoll’s raspberries

  1. Lightly grease a 9-inch pan with a removable bottom with coconut oil.
  2. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
  3. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust.
  4. Garnish the top with raspberries.
  5. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
  6. Store all leftovers in an airtight container in the refrigerator.

Original Recipes visit: Raspberry Chocolate Truffle Tart (Paleo, GF, Vegan) @ bakerita.com

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