This tart is vegan, gluten-free, and refined sugar-free, and it tastes great with fresh raspberries and raw chocolate. The rich chocolate crust goes well with the smooth raspberry filling, making it a delicious treat that you can enjoy any time without feeling bad.
Ingredients:
- 1 cup almonds
- 1 cup dates, pitted
- 1/4 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1/2 cup fresh raspberries
- 1/2 cup coconut cream
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions:
Use a food processor to grind almonds into a fine powder
Blend the dates and cocoa powder in until the mixture comes together
To make the crust, press the mixture into a tart pan and put it in the fridge for 30 minutes
Put coconut oil, raspberries, coconut cream, maple syrup, and vanilla extract in a blender
Blend until the mixture is smooth
Spread the raspberry filling out evenly over the crust
Put it in the fridge for at least two hours to set
Add more raspberries as a garnish before serving
No comments:
Post a Comment