Chocolate + Raspberry Tart (GF, Paleo, Vegan)
Well, I’ve failed you as a blogger. Easter has come and gone and this gluten free chocolate tart is just now getting to the blog! I will say it was a hit with my family on Easter, you guys will just have to make it for the next holiday.
Luckily we’ve got a few holidays coming up, we’ve got mothers day, and memorial day, or you know boring ol’ Wednesday is also a good day for dessert!
This gluten free chocolate tart is not only pretty but it’s made from all real, whole ingredients. My family loved the flavor, they also loved that it’s not too sweet! The best thing about this dessert is that it will leave you feeling GOOD, and not like a bomb went off in your gut (like most desserts do)!
This Gluten Free Chocolate Tart is:
Simple to make
A healthy take on an Oreo crust!
Creamy, smooth filling.
Adaptable: I personally love recipes that have some leeway and adaptability, so that whatever ingredients you have on hand or whatever flavor you’re craving the recipe will still work!
For this recipe: Do not alter the crust. The filling is where you can have some fun.
Some other flavor ideas that would be delicious are:
- Dark chocolate orange, simply add orange flavor to your chocolate filling and skip the white chocolate filling.
- Strawberry or marionberry: replace the raspberries with a different berry.
- Instead of fresh fruit use your favorite jam! My favorite Jam is Pennington Farms, it’s so good you could eat it with a spoon!
GLUTEN FREE CHOCOLATE TART WITH WHITE CHOCOLATE RASPBERRY
For the Crust
- 1 1/3 cup almond flour
- 1/3 cup cocoa powder I did 4 tbsp cocoa and 2 tbsp cacao. The cacao adds a nice flavor, but just cocoa is fine too!
- 1/3 cup coconut oil firm not melted
- 1/3 cup maple syrup
- 1/2 tsp salt
- 1/2 tsp vanilla
- 2 tbsp cacao nibs optional
- 2 tbsp chocolate chips for a barrier layer
Dark Chocolate Filling
- 1 cup full fat coconut milk from a can the firm creamy part, not the liquid
- 150 grams or approx. 3/4 cup semi-sweet chocolate chips I use Vegan Enjoy Life brand chocolate chunks, white package
White Chocolate Raspberry Filling
- 1/2 cup full fat coconut milk from a can the firm creamy part, not the liquid
- 50 grams or half of a white chocolate bar. I used Devine brand, white chocolate with strawberries. Feel free to use any white chocolate bar.
- 1/4 cup cashew nut butter
- 1/2 salt
- 1/2 cup fresh raspberries not frozen
- freeze dried raspberry can sub any freeze dried berry
- fresh raspberries
Preheat oven to 350 degrees F.
Cut a piece of parchment paper to fit the bottom of a 9"x 9" pan (your crust will stick without it).
In a food processor (or by hand) combine almond flour, cocoa, syrup, oil, salt, and vanilla until combined.
Once fully combined stir in your cocoa nibs (do not food process).
In your prepared pan press the crust mixture into an even layer. It will be about 1/4-1/2" thick.
Bake for 30 minutes.
Remove from oven and instantly sprinkle 2 tbsp of chocolate chips over the top.
Wait 5 minutes, the chocolate chips will melt. Once they are melted, using a spoon or a plastic spatula spread around the melted chocolate until the crust has an even, thin layer covering it. *this method seals the crust from the filling, helping the crust stay crispy.
Set aside and let cool completely.
Put 1 1/2 cups coconut cream (the firm creamy part) in a pot on the stovetop. Set it to medium/high heat and get it warming up.
While the coconut cream is heating up...
You will need two separate bowls. In one bowl put the semi-sweet chocolate chunks. In the second bowl break up the white chocolate bar and place in bowl.
Once the coconut cream has melted and is just starting to boil measure out 1 cup and pour it over the semi-sweet chocolate chunks. Pour the remaining 1/2 cup coconut cream over the top of the white chocolate.
Do not touch the coconut/chocolate for at least 5 minutes. The heat from the coconut cream will melt the chocolate.
After 5 minutes stir the semi-sweet chocolate filling until the chocolate and coconut milk is fully combined.
Pour the chocolate filling on top of the fully cooled crust.
Place in the refrigerator to let it set up and thicken (10-20 minutes)
While the first chocolate filling is thickening mix up the white chocolate raspberry filling.
Your coconut cream should have already melted the white chocolate, stir until combined.
Place that white chocolate mixture in a blender or food processor, add in the cashew butter, salt and fresh raspberries. Blend/process until fully combined.
After 10-20 minutes (once your semi-sweet chocolate has thickened a little) pull it out of the refrigerator.
This is the fun part, get creative!
You are going to spoon the white chocolate mixture onto the semi-sweet chocolate mixture. I did 9 equal globs (see images). Using a chopstick or anything pointy swirl the white chocolate and dark chocolate. Have fun with it!
Next add your toppings, sprinkling the freeze dried berries and fresh raspberries over the top.
Place back into the refrigerator for several hours. The coconut milk will re-harden forming a delicious tart!
This recipe calls for full fat coconut milk from a can. Use only the firm, creamy part of the can. You may need up to 3 cans to get enough of the firm part. tip* Trader Joes brand coconut milk tends to have the most cream and less liquid in the can. To make Vegan Use vegan chocolate bars. I like Enjoy Life brand semi-sweet chocolate chunks. Tip* For the white chocolate I do not like the flavor of Green & Blacks vegan white chocolate.