Chocolate Raspberry Coconut Almond Tart Recipe | #Vegansweets #Veganbaking #Veganeating #Veganfoods #Healthyrecipes #Vegantreats #cookies #Oatmealcreampiecookies #Rumsoakedpineapple #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Lowcarbzucchinirecipes
Ingredients
- For the Crust:
- ½ cup unsweetened coconut flakes
- 1¼ cups almond meal/flour
- ¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons agave syrup
- For Chocolate Filling:
- 1 cup canned coconut milk
- 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
- 1 teaspoon pure vanilla extract
- For the Toppings:
- ½ cup unsweetened coconut flakes, toasted
- ½ cup sliced almonds, toasted
- ¼ cup pistachios (optional)
- 1 cup fresh raspberries
- Coarse sea salt (optional)
Instructions
- To make Tart Crust:
- Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
- Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
- Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.
- To make Filling:
- In a medium mixing bowl, place the chopped chocolate and set aside. In a small saucepan, bring the coconut milk to boil gently. Pour the milk over the chopped chocolate and let stand for 2 minutes before stirring until smooth and creamy. Whisk in the vanilla extract.
- Pour the chocolate ganache into the cooled tart shell. Chill until set, at least three hours or overnight.
- Top with toasted coconut flakes, almonds, pistachios, coarse salt and fresh raspberries.
- Store leftovers refrigerated up to one week.
recipe adapted >>>>> here
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