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    Home | Recipes | All Desserts

    Paleo Raspberry Chocolate Tart

    By Adriana Harlan | 18 Comments | Published: Feb 21, 2013 · Modified: Dec 16, 2020

    Recipe Reviews
    5 from 1 review

    This Raspberry Chocolate Tart is a light and creamy, and just sweet enough. It is dairy-free, grain-free and low in carbs, perfect to enjoy as a dessert, a snack or even for breakfast (like I did).

    close up raspberry chocolate tart dusted with cacao powder on a round white plate

    I made them using a silicon muffin pan. I love baking with these silicon products! They are so easy to use because nothing sticks and there is no need to grease the pan. The crust in this recipe comes right out!

    close up of two raspberry chocolate tarts dusted with cacao powder with one cut in half showing inside texture
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    Paleo Raspberry Chocolate Tart

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :9
    Prep :35 mins
    Cook :2 hrs 12 mins
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    Ingredients

    Crust:

    • ½ cup pecans
    • 1 cup blanched almond flour
    • 1 tablespoon raw honey, or maple syrup
    • 6 tablespoons coconut oil, melted

    Chocolate Filling:

    • 1 can (400ml) full fat coconut milk
    • 4 tablespoons raw cacao powder, unsweetened
    • 3 tablespoons raw honey
    • ½ teaspoon vanilla extract, or maple syrup
    • ½ cup fresh raspberries
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Crust:

    • Preheat the oven at 350°F.
    • Grind the pecans in a blender, or food processor.
    • In a bowl combine the ground pecans, coconut oil, honey and almond flour. Work the mixture with your hands until all is well combined and a dough is formed.
    • Pat the pecan mixture on to the bottom and sides of a silicon muffin pan.
    • Bake for about 12 minutes or until crust starts to turn brown.

    Chocolate Filling:

    • Mix the coconut milk and honey in a sauce pan.
    • Stir under medium heat until simmering.
    • Lowed the heat as low as it goes and let it cook for about 2 hours, stirring once in a while. You will notice the mixture getting thicker and after 2 hours it should be thick enough so that it does not run off the spoon easily.
    • Once thick enough add the raw cacao powder and vanilla extract.
    • Turn the heat to medium and cook for another 7 minutes stirring constantly and scrapping the sides of the pan.
    • Let it cool completely before pouring it in the baked crust. It is a good idea to even chill it in the fridge for a couple of hours.
    • Once mixture has cooled completely and has thicken even more, fill the baked crust and top it with fresh raspberries.
    • Chill in the fridge and serve.

    Notes

    Makes 9 raspberry chocolate tarts.

    Nutrition per serving

    Calories: 313.9kcalProtein: 4.6gFat: 29.3gSaturated Fat: 17.4gSugar: 8.7gFiber: 3gCarbohydrates: 14.4gNet Carbs: 11.4g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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