How to make Raspberry Chocolate Tart
November 03, 2016
Foodviki
Tweet
Follow
Tweet
Foodviki
TweetFollowTweet
Serves 8-10
Tart base:
1 1/2 (225g) cups almonds
1 1/2 (175g) cups pecans
6 medjool dates pitted
1/2 cup coconut oil
melted 100g raw chocolate, broken into
pieces
2 teaspoons vanilla
Filling:
1 cup coconut yoghurt
1 teaspoon vanilla bean paste
2 tablespoons maple syrup
375 g raspberries (approx. 3 punnets)
Method:
To make the tart base combine the almonds,
pecans and dates in a food processor and blend for 30 seconds to combine.
Add in the coconut oil, raw chocolate and
vanilla and process for a further 20 seconds.
Line the base of a 27cm tart tin with baking
paper. Press the tart mixture into the base and sides of the tin and transfer
to the freezer to set for 2 hours.
Once the tart base has set whisk together the
coconut yoghurt, vanilla bean paste and maple syrup.
Spread the yoghurt mix evenly across the base
of the tart and top with fresh raspberries.
0 comments