chocolate raspberry tart


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.



3 c pecans ground

2 eggs

1/2 tsp sea salt

3 tbsp maple syrup


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.


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.


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


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.


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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