I love easy and simple recipes, especially in summer. Here I bring you a very tasty chocolate tart that you will love.
Ingredients
For the base
1 3/4 cups (170g) ground almond
1/4 cup (25g) cocoa powder
1/4 cup (60ml) coconut oil, melted
3 tablespoons (45ml) maple syrup or honey
For the filling
1 can (400ml) full fat coconut milk
1 1/4 cups (230g) dark chocolate, finely chopped
2 tablespoons (30ml) maple syrup or honey
1/4 tsp sea salt
125g fresh raspberries
Decoration
125g fresh raspberries for garnish
50g dark chocolate, melted (optional)
Directions
1. Grease a rectangular tart pan with a removable bottom with coconut oil.
2. In a medium bowl, combine all of the ingredients for the base and stir until well incorporated. Using the bottom of a glass or a spoon, press the almond mixture evenly into the prepared tart tin and spread the raspberries on top. Keep it in the fridge, while making the filling.
3. In a large bowl, place the chocolate chopped. Then add the coconut milk to a small saucepan and bring just to a boil. Pour the hot coconut milk over the chocolate and stir until smooth and creamy. Then, stir in the maple syrup and salt. Get the pan from the fridge and pour the filling into the prepared crust.
4. Place the tart in the refrigerator to set and cool completely, about 3 to 4 hours, preferably overnight.
Decoration
If it is desired, garnish the top with chocolate melted and fresh raspberries.
Recipe from Bakerita
Enjoy : )