RECIPE: Chocolate and Raspberry Tart

Try this Chocolate and Raspberry Tart. Gluten-free, dairy-free, and free of refined sugar. Still tastes good.

Prep Time: 20 minutes
Cooking Time: 20 minutes
Raw materials
(10-inch tart pan with removable base)
 For the crust:
1 cup almond flour
1/4 cup shredded unsweetened coconut
½ cup rolled oats
3 tbsp hazelnuts
2 tbsp maple syrup
salt to taste
4 tbsp coconut oil (solid)
For the filling:
400ml coconut milk (approx 1 can)
350g bittersweet chocolate (cocoa percentage of your choice)
honey or maple syrup to taste
To finish:
2 cups fresh raspberries for garnish
How to do it
To make the crust: in a food processor, combine ingredients and beat together until coarse crumbs form and mixture holds together when pressed.
Use fingers to press dough evenly onto the pan and on the sides.
Line tart shell with aluminum foil, with edges hanging over the sides of the pan. Place ceramic pie weights - or rice or beans or chickpeas onto foil. This is to prevent shrinking and bubbles forming on the base.
Bake blind for 15 minutes. Remove from oven; lift the foil and weights from pan. Continue baking tart shell for 15 minutes until golden brown.
To make the chocolate ganache: heat coconut milk until it boils. Immediately remove from heat and pour over chocolate. Leave for 30 seconds and then stir to combine. Add honey to taste. Cool to room temperature and pour into tart shell. Refrigerate until set.
Garnish with fresh raspberries and serve chilled.

• Food and Dining