- Ingredients:Filling:12 oz Bittersweet chocolate
4 cups fresh raspberries1 cup Coconut milk, canned full-fat
1/2 cup Raspberry preservesCrust:
2 tbsp Maple syrup, pure3 cups Almond flour1/2 cup Cocoa powder, unsweetened1 Pinch Course sea salt1/2 cup Coconut oil meltedLightly 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. Press evenly into the prepared tart pan; set aside. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust. Garnish the top with raspberries. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve. Store all leftovers in an airtight container in the refrigerator.
Wednesday, May 10, 2017
Raspberry Chocolate Truffle Tart
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment