Raspberry Chocolate Truffle Tart

Raspberry Chocolate Truffle Tart (Paleo, GF, Vegan)

 

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Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

Author: Rachel Conners

Serves: 1 9-inch tart

Ingredients

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

Directions

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.