Raspberry Tart with Dark Chocolate Drizzle

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    Raspberry Tart with Dark Chocolate Drizzle Ingredients:

    Crust:
    1 c almond flour
    ¼ c oat flour
    3 tbsp coconut oil, melted
    2 tbsp honey
    Pinch sea salt

    Filling:
    ½ c coconut milk (full fat)
    ¼ c almond milk
    2 tbsp cornstarch
    2 tbsp honey
    Pinch sea salt

    Topping:
    1 c fresh raspberries
    2 tbsp NNM Dark Chocolate Peanut Butter


    Print Recipe
    Raspberry Tart with Dark Chocolate Drizzle
    Course Dessert
    Cuisine dessert
    Prep Time 20 minutes
    Cook Time 15 minutes
    Servings
    Ingredients
    Crust
    Filling
    Course Dessert
    Cuisine dessert
    Prep Time 20 minutes
    Cook Time 15 minutes
    Servings
    Ingredients
    Crust
    Filling
    Instructions
    1. Preheat oven to 350 F and prepare a 5 inch tart pan with non-stick spray.
    2. In a bowl, stir together the crust ingredients until texture resembles sand. If needed you can add 1-2 teaspoons water if mixture is too dry.
    3. Press the dough up the sides and bottom of the tart pan and pack it tightly.
    4. Bake for 8-10 minutes or until golden brown.
    5. Remove and let cool. Meanwhile, place the coconut milk, almond and cornstarch into a small pot and whisk until smooth.
    6. Add in the remaining ingredients and turn on medium heat. Stir frequently until mixture starts to thicken, about 5-7 minutes.
    7. Pour the mixture into the tart pan.
    8. Cover with plastic wrap and chill for 2 hours before topping with fresh raspberries and NNM Dark Chocolate Peanut Butter and serving.
    Recipe Notes

    Macros per serving:

    Calories: 296
    Fat: 20g
    Carbs: 24g
    Protein: 7g

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