I’ve been wanting to make a new chocolate dessert for the longest time and this This Double Chocolate Raspberry Tart is seriously delicious. It’s actually a lot easier to make than it looks as well as being made with only a few wholesome ingredients.
I made this moreish tart for a girls Christmas potluck (yes it’s already Christmas potluck time of year) and it went down an absolute treat. It’s officially November which means the Christmas recipes are in full swing! Let me know on my instagram if theres any recipes you want me to create.
I honestly cant turn down anything chocolate flavoured which is why it’s always my favourite recipes to develop.
Here’s some of my other favourite chocolate recipes..
Mushroom & Beetroot Fudgy Brownies
The BEST Chocolate Chip Cookies
Double Chocolate Raspberry Tart
Minutes 45
Serves 12
Ingredients
For the base
1 1/2 cups oats, blended into flour
1 1/2 cups almond meal
10 medjool dates, pitted
1/2 cup cacao powder
3 tbsp almond butter
1/4 cup maple syrup
For the Filling
2 cups dark chocolate (around 150g)
400g of canned coconut milk
300g tofu
1/4 cup maple syrup
For the Topping
50g melted chocolate
1 punnet of fresh raspberries
1/4 cup cacao nibs
Method
Begin by greasing a 20 cm- 25 cm (8 in 0 10 in) tart tin with a bit of coconut oil. To make the crust, place all of the ingredients together in a food processor and blend until it becomes a semi fine texture. Tip the mixture into the tart tin and press down firmly with your fingers creating an edge around the tin. Place into a lined slice tray and leave in the freezer to set while making the filling.
To make the filling melt your chocolate and coconut milk in a glass or stainless steal bowl set above a small pot of simmering water. Then add to a blender or food processor along with tofu and maple syrup and blend on high until smooth. Tip this mixture on top of the base and leave in the fridge to set for 2 hours.
Once the tart is set, top with the melted chocolate, fresh raspberries and cacao nibs.
Have fun and enjoy
Kelsi xx