Chocolate Coconut Tart with Raspberries and Almond (Vegan, Paleo, Gluten Free)

A decadent chocolate raspberry tart that starts with a chewy coconut almond crust and is filled with creamy chocolate coconut ganache. Recipe is gluten free and vegan.


Ingredients:

FOR CHOCOLATE FILLING:

  • 1 cup canned coconut milk
  • 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
  • 1 teaspoon pure vanilla extract

FOR THE CRUST:

  • ½ cup unsweetened coconut flakes
  • 1¼ cups almond meal/flour
  • ¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons agave syrup

FOR THE TOPPINGS:

  • ½ cup unsweetened coconut flakes, toasted
  • ½ cup sliced almonds, toasted
  • ¼ cup pistachios (optional)
  • 1 cup fresh raspberries
  • Coarse sea salt (optional)

Instructions:

To make Filling:

  1. In a medium mixing bowl, place the chopped chocolate and set aside. In a small saucepan, bring the coconut milk to boil gently. Pour the milk over the chopped chocolate and let stand for 2 minutes before stirring until smooth and creamy. Whisk in the vanilla extract.
  2. Pour the chocolate ganache into the cooled tart shell. Chill until set, at least three hours or overnight.
  3. Top with toasted coconut flakes, almonds, pistachios, coarse salt and fresh raspberries.
  4. Store leftovers refrigerated up to one week.

To make Tart Crust:

  1. Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
  2. Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
  3. Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.


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