No-Bake Chocolate Tart
This is a great summer desert! A word on canned coconut milk-be sure to buy the full fat version, NOT lite. You can usually find canned coconut milk in the natural food or ethnic aisles of the grocery store. Organic is best, but I tend to buy whatever is on sale. I am labeling this refined sugar free, but keep in mind there will be some sugar in the chocolate.
Equipment
- Kitchen scale
- Spring-form pan or tart pan with removable sides
Ingredients
Crust
- 1½ cups almond flour
- ¼ cup unsweetened cocoa powder (Hershey's is gluten free)
- ¼ cup melted coconut oil
- 1 Tbsp honey
Filling
- 6 oz dark baking chocolate (chocolate chips work as well)
- ½ cup canned full-fat coconut milk (use the thickest part of the milk)
- ¼ cup fruit sweetened raspberry jam
- ½ tsp vanilla extract
- 1 pint fresh raspberries
Instructions
Crust
- Whisk together almond flour and cocoa powder.
- Add melted coconut oil and honey. Mix well.
- Press into the bottom and sides of a 9 inch pan with removable sides. (A glass pie pan always works fine.)
- Freeze crust for 10 minutes.
Filling
- Place the chocolate in a heat safe bowl. Place the coconut milk in a saucepan. Heat while stirring. Remove from stove just before it boils.
- Pour milk over the chocolate. Stir patiently until the chocolate is melted and smooth.
- Stir in jam and vanilla.
Finishing
- Remove crust and pour in filling. Arrange raspberries on top.
- Refrigerate a minimum of 2 hours. Overnight is better. Use a butter knife to loosen sides of of the crust if necessary and remove the sides of the pan. Place on a decorative plate and serve.
Notes
I have also used a mixed berry jam with success.
Tried this recipe?Let us know how it was!