10
Jul
13

chocolate raspberry tart

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I always wanted to try a creamy chocolate coconut milk tart. So I found a crust I liked and went for it. This tart takes a little time. I did not make it too sweet but you can certainly add more honey to the filling to make it sweeter. Prep time is 2 hours.

Ingredients:

Crust:

3 c pecans ground

2 eggs

1/2 tsp sea salt

3 tbsp maple syrup

Filling:

2 cans coconut milk

4 tbsp unsweetened cocoa powder + 1/2 tbsp for dusting

4 tsp honey

1 tsp vanilla extract

coconut oil for greasing

Top with fresh organic raspberries or strawberries.

Start by putting the coconut milk in a pan and heat. Add the honey and bring to boil and immediately reduce heat and simmer for 2 hours. I know! Trust me.

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In a food processor add the pecans and salt. Add the eggs and honey and pulse until blended. Press the crust into a greased and parchment lined 8″ spring form pan OR 8″ pie pan OR tart pan. Bake the crust at 350 degrees until golden brown about 12-14 minutes. Let the crust cool completely. Remove parchment paper and place on your favorite plate.

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Once the coconut milk has reduced to a thick consistency add your cocoa powder and honey. Whisk the mixture until smooth.

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Spread the chocolate in the crust evenly and dust with unsweetened cocoa powder. Serve cold or room temperature. Wrap leftovers and store in refrigerator. Serves 10-12 people.

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1 Response to “chocolate raspberry tart”


  1. July 13, 2013 at 12:35 pm

    Wonderful post! We are linking to this particularly great post
    on our website. Keep up the good writing.


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