Hey everyone !
Today, I’ll be sharing with you one of my best finds this summer. I found the recipe to this tart on the Internet and I decided to give it a try when some of our family friends came over for dinner.
For those of you who know me, you know all too well that you’ve got me at the words “raspberry” and “chocolate” so it comes as no surprise that this recipe is now one of my favourites and I will be making it over and over again!
It’s just one of those recipes that are perfect because it’s a dessert that will suit most of your friends’ dietary restrictions: it’s vegan, raw, gluten free and GODLY! I know… I know… these words scare a few people. But trust me on this, you won’t even notice it and you’ll instantly fall in love with this dessert. My mum loved it so much she’s even asking me to translate it in French so she can make it again! I’ve made this dessert a few times since then, like for my boyfriend’s birthday party. I was so happy with the feedback I received from all the guests: so many people came to tell me this tart was better than the bakery’s chocolate cake!
It takes no time at all to make and, for all of the students out there, you don’t even need cooking tools or an oven!
The recipe asks for coconut oil but I used butter once and it worked perfectly. Just keep in mind that it won’t be vegan anymore in this case.
For the crust:
- 1 + 1/2 cups of almond meal (200g)
- ¼ cup of unsweetened cocoa powder (30g)
- ¼ cup of melted coconut oil (50g) – you can also use butter (not vegan in that case)
- 1 tablespoon of maple syrup
- A pinch of salt
For the filling:
- ½ cup of canned coconut milk (200mL)
- 1 + ½ cups of dark baking chocolate (200g)
- ¼ cup of raspberry jam (80g)
- 2 cups of raspberries
Grease your 9-inch (23cm) pan with coconut or olive oil.
In a bowl, combine all your crust ingredients: almond meal, cocoa powder, coconut oil, maple syrup and salt.
Mix together for a few minutes until the mixture turns dark. With your hands, press evenly into the pan.
Break your chocolate into small pieces and place in a large bowl. In a saucepan, pour the coconut milk and bring it to a boil. Pour it over the chocolate and leave it for about one minute. Then mix with a wooden spoon until smooth and creamy. Add the raspberry jam and mix again.
Pour the mixture onto the crust and decorate with the raspberries.
Place in the fridge for at least 1 to 2 hours.
BON APPETIT! ❤