.png)
This recipe is a quick and easy no-bake tart for those times you need a beautiful and delicious dessert. It's non-dairy/vegan, but we guarantee everyone will enjoy it. And bonus! You don't even have to turn on the oven.
Prep Time: 10 min
Chill time: 1 hr
Yield: 1 9-inch tart
Ingredients
For the crust:
1 1/2cups (144g) almond flour
1/4 cup (21g) unsweetened cocoa powder
1/4 cup (50g) coconut oil, melted
1 tbsp (20g) pure maple syrup
Pinch of kosher salt
For the filling:
1/2 cup (114g) canned full-fat coconut milk
6 oz. (170g) bittersweet chocolate, finely chopped
1/4 cup (80g) raspberry jam (or other berry jam of your choice - be sure it's 100% fruit)
2 cups (240g) fresh raspberries
Directions
Make the crust:
Lightly grease a 9-inch pan with a removable bottom with coconut oil.
In a bowl, combine all of the ingredients for the crust and stir together until it sticks together when pressed. Press evenly into the prepared tart pan. Set aside.
Finely chop the chocolate and place in a large bowl.
Make the filling:
In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over the chocolate and let stand 1 minute. After a minute, stir until smooth and creamy. Whisk in raspberry jam. Pour the filling into the prepared crust.
Garnish the top with raspberries while the chocolate is still warm, pressing them in so they stick.
Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
You probably won't have leftovers, but if you do, store them in an airtight container in the refrigerator.
Zhuzh it up!
Make it a showstopper! Decorate the top of your tart with a variety of berries. Chocolate shavings would also be beautiful.
Another berry jam can be used instead of raspberry - try strawberry or blueberry jam instead.
Don't need it to be vegan? While this crust is delicious, you could also swap it out with a simple graham cracker crumb + butter crust, or one made with chocolate cookie crumbs.
This amazing recipe was adapted from one on Bakerita.com.
Комментарии