I know, I know… Raspberry and chocolate has been a little bit of a theme on here lately. Remember my chocolate raspberry cake pops? But in my defence, it’s just such an irresistible combination!
Rich and smooth dark chocolate that melts on your tongue followed by a kick of bright and zingy fresh raspberries. It’s simply to die for.
And this tart ticks all the boxes. A nutty toasted almond base topped with tangy raspberries and then covered in a creamy and intensely chocolatey dark chocolate filling.
And as if you needed another selling point to be convinced, it’s ridiculously easy to make as well! Impressive without any of the hassle, the best kind of dessert.
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- 75 g almonds
- 50 g oats
- 100 g pittet dates
- 1 Tbsp coconut oil, melted
- Pinch of salt
- 400 ml full fat coconut milk
- 25 g corn flour
- 40 g sugar
- 30 g coco powder
- 1 tsp vanilla extract
- 100 g frozen raspberries
- Optional: coconut cream, toasted almonds, extra raspberries and cacao nibs for decoration
- For the base toast the almonds in a frying pan until light golden brown and fragrant. No need to use any oil in this step.
- Place the almonds, oats, dates, salt and coconut oil in a blender or food processor and blitz until you have fine crumbs that stick together when you pinch them between your fingers.
- Firmly press the mixture into a loose bottom cake tin. You don’t have to work the base mixture up the sides, the filling will set firmly enough for it to hold together just fine. I used a quiche dish with a 23 cm diameter. Pop it in the fridge to set and move on to the chocolate filling.
- Pour the coconut milk into a small sauce pan. Mix the corn flour with a few Tbsp of the coconut milk in a glass or mug until you have a thin paste.
- Add the sugar and coco powder to the sauce pan and bring to a boil. Slowly add the corn flour paste and whisk vigorously to avoid clumps from forming. Turn down the heat, keep whisking and cook until you have a thick custard like texture. Take the filling off the heat and mix in the vanilla extract.
- Take the tart base out of the fridge and scatter the raspberries evenly. Pour over the chocolate filling and spread it around until every last raspberry is covered.
- Pop it in the fridge and let it set over night.
- I decorated my tart with whipped coconut cream, chopped toasted almonds, homemade raspberry sauce and cacao nibs. Enjoy!