Chocolate Coconut Tart with Raspberries and Almond


A decadent gluten free and vegan chocolate coconut tart that starts with a chewy coconut almond crust and is filled with creamy chocolate coconut ganache.

Cook time: 12 Mins

INGREDIENTS:
FOR THE CRUST:
  • ½ cup unsweetened coconut flakes
  • 1¼ cups almond meal/flour
  • ¼ cup coconut flour (if you do not have coconut flour substitute with ¼ cup almond meal)
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons agave syrup


FOR FILLING:
  • 1 cup canned coconut milk
  • 12 ounces bittersweet chocolate, finely chopped 
  • 1 teaspoon pure vanilla extract


FOR TOPPING:
  • ½ cup unsweetened coconut flakes, toasted
  • ½ cup sliced almonds, toasted
  • ¼ cup pistachios (optional)
  • 1 cup fresh raspberries
  • Coarse sea salt (optional)



DIRECTIONS:
Please visit aclassictwist.com for full directions.

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