This no-bake dark chocolate tart comes together quickly and makes a beautiful dessert for a holiday celebration. Rich, smooth, and deeply chocolatey, it’s set in a simple almond flour crust and finished with crushed freeze-dried raspberries for a bright contrast of flavor and color. You’ll need an 8- or 9-inch tart pan with a removable bottom for easy slicing and serving.
Ingredients
Crust
2¼ cups
blanched almond flour
5 tablespoons
cacao powder
1 teaspoons
raw vanilla powder
¼ teaspoons
sea salt
¼ cups
melted
coconut oil
3 tablespoons
maple syrup
Chocolate Filling
8 ounces
dark chocolate bar
broken into pieces
(or dark chocolate chips)
½ cups
coconut milk
3 tablespoons
maple syrup
