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Paleo Raspberry Chocolate Tart

Author: Living Healthy With Chocolate

Ingredients

Crust:

Chocolate Filling:

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

    Makes 9 raspberry chocolate tarts