I am always in favor of recipes that require little or no cooking. You have to admit it’s pretty convenient putting together a meal or a dessert that you can enjoy quickly without heating up your house. Now that we are practically in summer wouldn’t it be nice to have dessert that won’t force you to run your AC to enjoy? Check out the recipe below from recipe blogger Bakerita.
Ingredients
For the crust
- 1½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup coconut oil, melted
- 1 tablespoon pure maple syrup
- Pinch course sea salt
For the filling
- ½ cup canned full-fat coconut milk
- 6 oz. bittersweet chocolate, finely chopped
- ¼ cup raspberry preserves (100% fruit)
- 2 cups (1 pint) fresh raspberries
For the tart
- Lightly grease a 9-inch pan with a removable bottom with coconut oil.
- In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
- Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust.
- Garnish the top with raspberries.
- Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
- Store all leftovers in an airtight container in the refrigerator.
Recipe source: Bakerita
Photo source: Delicious Magazine
