Raspberry Chocolate Truffle Tart (Paleo, GF, Vegan

• Vegan
• Gluten free

• Produce

  • 2 cups Driscoll's raspberries

• Canned Goods

  • 1/2 cup Coconut milk, canned full fat

• Condiments

  • 1 tbsp Maple syrup, pure
  • 1/4 cup Raspberry preserves

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 6 oz Bittersweet chocolate
  • 1/4 cup Cocoa powder, unsweetened
  • 1 Pinch Course sea salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on bakerita.com

Ingredients

• 1½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup coconut oil, melted
• 1 tablespoon pure maple syrup
• Pinch course sea salt
• ½ cup canned full-fat coconut milk
• 6 oz. bittersweet chocolate, finely chopped
• ¼ cup raspberry preserves (100% fruit)
• 2 cups (1 pint) Driscolls raspberries

Directions

• Lightly grease a 9-inch pan with a removable bottom with coconut oil.
• In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
• Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust.
• Garnish the top with raspberries.
• Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
• Store all leftovers in an airtight container in the refrigerator.