Raspberry Cocoa Black Tart
A rich, decadent tart made with a dark chocolate crust and a luscious raspberry-chocolate filling. Naturally sweetened and perfect for a special occasion or elegant dessert.
Ingredients
- For the crust:
- - 1 cup almond flour
- - 1/4 cup unsweetened cocoa powder
- - 2 tbsp coconut oil melted
- - 2 tbsp maple syrup or date syrup
- - Pinch of salt
- For the filling:
- - 1 cup fresh or frozen raspberries
- - 1/2 cup coconut cream chilled thick part only
- - 100g dark chocolate 70%+, melted
- - 2 tbsp maple syrup or sweetener of choice
- - 1 tsp vanilla extract
- - Optional: 1 tbsp chia seeds for thickening
- Topping:
- - Fresh raspberries
- - Dark chocolate shavings or cacao nibs
Instructions
- Make the Crust
- Preheat oven to 170°C (340°F). In a bowl, mix almond flour, cocoa powder, coconut oil, maple syrup, and salt. Press into a tart pan evenly. Bake for 10–12 minutes. Cool completely.
- Make the Filling
- Blend raspberries into a puree. In a separate bowl, combine coconut cream, melted chocolate, sweetener, and vanilla. Stir in raspberry puree and chia seeds if using. Let sit 5 minutes to thicken.
- Assemble the Tart
- Pour the filling into the cooled crust. Smooth the top and refrigerate for at least 2 hours until set.
- Add Toppings
- Garnish with fresh raspberries and chocolate shavings or cacao nibs before serving.
- prep_time: PT15M
- cook_time: PT10M
- total_time: PT25M (plus 2 hours chilling)
- servings: 8
Notes
nutrition:
calories: ~210 (per slice)
carbohydrates: ~14g
protein: ~3g
fat: ~17g
sugar: ~8g
fiber: ~4g notes:
- You can substitute raspberries with strawberries or cherries.
- For a nut-free crust, try oat flour instead of almond flour.
- Keeps in the fridge for 3–4 days.
calories: ~210 (per slice)
carbohydrates: ~14g
protein: ~3g
fat: ~17g
sugar: ~8g
fiber: ~4g notes:
- You can substitute raspberries with strawberries or cherries.
- For a nut-free crust, try oat flour instead of almond flour.
- Keeps in the fridge for 3–4 days.