Raspberry Cocoa Black Bean Tart
A decadent yet healthy dessert featuring a rich cocoa black bean crust and a vibrant raspberry filling.
Equipment
- 1 9-inch tart pan with removable bottom
- 1 Food Processor
- 1 Mixing Bowl
- 1 Spatula
Ingredients
Crust
- 15 ounce Black beans drained and rinsed
- 0.5 cup Unsweetened cocoa powder
- 0.25 cup Rolled oats
- 0.25 cup Maple syrup
- 2 tablespoons Coconut oil melted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Raspberry Filling
- 12 ounce Frozen raspberries thawed
- 2 tablespoons Chia seeds
- 1 tablespoon Lemon juice
- 2 tablespoons Maple syrup optional, adjust to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, combine all crust ingredients and process until smooth.15 ounce Black beans, 0.5 cup Unsweetened cocoa powder, 0.25 cup Rolled oats, 0.25 cup Maple syrup, 2 tablespoons Coconut oil, 1 teaspoon Vanilla extract, 0.25 teaspoon Salt
- Press the mixture into the bottom and up the sides of the tart pan.
- Bake for 15-20 minutes, or until set. Let cool completely.
- In a mixing bowl, combine thawed raspberries, chia seeds, lemon juice, and maple syrup (if using).12 ounce Frozen raspberries, 2 tablespoons Chia seeds, 1 tablespoon Lemon juice
- Stir well and let sit for at least 15 minutes, or until the chia seeds have thickened the mixture.
- Pour the raspberry filling into the cooled crust.
- Refrigerate for at least 2 hours before serving.
- Slice and serve cold. Garnish with fresh raspberries or a dusting of cocoa powder, if desired.
Notes
For a richer flavor, use dark cocoa powder. Adjust the sweetness of the filling to your preference by adding more or less maple syrup.