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Chocolate Hazelnut Raspberry Tart

Carlie Kennedy

chocolate hazelnut raspberry tart recipe purely paleo natural

FOR THE BASE

3 cups blanched almond meal/flour

½ cup raw cacao powder (Big Tree)

2 tsp ground cinnamon

½ cup coconut oil melted (Pure Coco)

2 tbsp raw honey or maple syrup

Pinch of salt

FOR THE FILLING

250g Dark Chocolate, finely chopped.

1 cup coconut cream (1 full can Ayam )

½ cup fruit-sweetened raspberry jam (St Dalfour which is sweetened with dates and is gluten and preservative free)

freeze dried raspberries ( Fresh As)

raw hazelnuts ,chopped and slightly toasted in the oven

 

the METHOD

MAKE THE BASE

  1. In large bowl mix all dry ingredients. Melt coconut oil and honey. Add wet to dry ingredients and mix well to combine. Press the crust into the bottom and up the sides of a tart pan with a removable bottom. Place crust in the freezer.

MAKE THE FILLING

  1. Place chocolate in a heat-safe bowl. Bring the coconut milk to a boil in a small saucepan. Pour over the chopped chocolate. Let stand and then stir until all chocolate has melted and you end up with a thick consistency. Stir in raspberry jam and vanilla.
  2. Remove base from freezer and pour in the filling. Top with chopped hazelnuts.
  3. Place back in freezer for about 1 hour.  Decorate with freeze dried raspberries when you are ready to serve.

 

If you wanted to make this tart ahead of time you could store it in the freezer for up to 1 or 2 weeks. Just make sure you store it in an airtight container. Remove from freezer and pop into fridge about 1 hour before serving.



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