Chocolate Raspberry Coconut Almond Tart Recipe

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.

INGREDIENTS:

FOR THE CRUST:

� cup unsweetened coconut fl�kes

1� cups �lmond me�l/flour

� cup coconut flour (option�l, if you do not h�ve coconut flour substitute with � cup �lmond me�l)

� te�spoon s�lt

2 t�blespoons coconut oil

2 t�blespoons �g�ve syrup

FOR FILLING:

1 cup c�nned coconut milk

12 ounces bittersweet chocol�te, finely chopped (I like using 8 ounces bittersweet �nd 4 ounces semi-sweet chocol�te)

1 te�spoon pure v�nill� extr�ct

FOR TOPPING:

� cup unsweetened coconut fl�kes, to�sted

� cup sliced �lmonds, to�sted

� cup pist�chios (option�l)

1 cup fresh r�spberries

Co�rse se� s�lt (option�l)

DIRECTIONS:

TO M�KE T�RT CRUST:

1. He�t oven to 350 degrees F. In the bowl of � food processor, combine the coconut fl�kes, �lmond me�l �nd s�lt. Pulse to combine. In � sm�ll cont�iner, melt the coconut oil �nd m�ple syrup together. Pour into the food processor �nd pulse until well mixed.
2. Press the crust into the bottom �nd sides of � 9-inch t�rt p�n. Use the fl�t bottom of � cup to press h�rd.
3. .......
4. ...........

Full recipes : blahnikbaker.com

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