chocolate + raspberry tart


  • 1 ½ cups almond meal (make your own with whole almonds in a food processor, you wont get a nice nutty texture with store bought almond meal)
  • ¼ cup cacao powder
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup
  • 1 pinch salt


  • ½ cup coconut milk (canned)
  • 180g good quality dark chocolate, chopped
  • ¼ cup coconut oil, melted
  • 2 tbsp cacao powder


  1. Grease a round baking tin, with a removable bottom, you need one with a removable bottom otherwise you won’t be able to remove the tart from the tin.
  2. Place all the ingredients for the base in a food processor and process until combined. Press evenly into the baking tin. Place in the fridge for now.
  3. Over a low heat, melt the chocolate in a sauce pan, just before all the chocolate is melted remove from the heat and stir in the coconut milk, coconut oil and cacao powder. Continue to stir until a smooth consistency is achieved.
  4. Remove the base from the fridge and pour the chocolate filling into the base, garnish the top with raspberries and place in the fridge to set for about 2 hours.
  5.  Serve and enjoy!

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