Dark Chocolate-Raspberry Fudge Tart

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cup Raspberries, frozen

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 cup Almond flour
  • 1 tsp Baking powder
  • 1/2 cup Cocoa powder, low-fat
  • 1/3 cup Dark chocolate chips, sugar-free
  • 7/8 cup Swerve sweetening
  • 1 Touch of salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Liquids

  • 1 tbsp Water

Found on lowcarblab.com

Ingredients

• 3 eggs
• ½ cup coconut oil
• ¾ cup Swerve Sweetener
• 1 tbs vanilla extract
• 1 cup almond flour
• ½ cup low-fat cocoa powder
• 1 tsp baking powder
• a touch of salt
• 1/3 cup sugar-free dark chocolate chips
• 1 ½ cup frozen raspberries
• 1 tbs water
• 2 tbs Swerve Sweetener

Directions

• 1. Put the frozen raspberries into a pan and heat it with the water. When they melt add the sweetener and boil it while stirring until it thickens a little then remove the pan from the heat and let it cool. 2. Mix the eggs, the sweetener, the coconut oil and the vanilla extract in a large bowl. 3. Mix the almond flour, the cocoa powder, the baking powder and the salt in another bowl. 4. Add the dry ingredients to the liquid while stirring then add the cool raspberry purée too. 5. Grease the cake pan with a little coconut oil pour the dough into it, heat the oven to 220 C and bake it for 30-35 minutes, but after a half an hour check the cake with a needle to prevent overbaking. 6. When it’s done remove the tart from the oven, let it cool, decorate (I use freeze-dried raspberries) and serve.