Raspberry Chocolate Truffle Tart (Paleo, GF, Vegan)

Ingredients

• Almond flour

  Trader Joe’s

  144g

• Cocoa powder

  unsweetened, European style

  20g

• Coconut oil

  50g

• Stevia Sweetener With Stevia Extract

  Lowes Foods

  5g

• Salt

  table

  ¹⁄₁₆ dash or 0.03g

• Coconut milk

  canned

  ½ cup or 113g

• Chocolate, well naturally mint crisp

  sugarless chocolate

  170g

• Raspberries

  raw

  1 cup or 123g

Directions

1. Lightly grease a 9-inch pan with a removable bottom with coconut oil.
2. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
3. 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.
4. Garnish the top with raspberries.
5. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
6. Store all leftovers in an airtight container in the refrigerator.
7. Recipe by: Rachel Conners (source: https://www.bakerita.com/no-bake-raspberry-chocolate-tart-paleo-vegan-gf/)