Why not publish a post of a dessert fit for Valentine’s Day, the day after Valentine’s Day? That’s exactly how my life has been going as of late. I’ve been so swamped at work, and with raising the children, that I haven’t found time to post. But the great news is, I’m posting this dessert which is absolutely delicious, nearly guilt-free, and super easy to make. You don’t even need to turn on the oven. You just need a few ingredients, a refrigerator and a little time to allow everything to work its magic. And although I think raspberries and chocolate are perfect partners, you could easily use other fruit as a substitute.
If you use raspberry preserves made without refined sugar, this recipe would also qualify as Paleo. However, I like to use Bonne Mamam Raspberry Preserve because the raspberry flavor is really intense and I like a bit more sweetness.
(Recipe modified from Bakerita’s Paleo Vegan Raspberry Chocolate No-bake tart.)
Crust Ingredients
1 cup almond flour
1/2 cup pecans, very finely chopped (I use the mini-processor)
¼ cup unsweetened cocoa powder
¼ cup coconut oil, melted
1 tablespoon pure maple syrup
Pinch of sea salt
Filling
3/4 cup full-fat coconut milk
5-6 oz bittersweet chocolate, roughly chopped (I use Green & Black’s Organic 70% bar)
¼ cup raspberry spread (use 100% pure fruit if you have it, otherwise use a low-sugar raspberry preserve
1 tsp pure vanilla extract
pinch salt
2 cups fresh raspberries
Directions
Lightly grease a 9-inch tart pan with a removable bottom with coconut oil. Set aside.
In a bowl, combine all of the ingredients for the crust and stir together until fully incorporated. Press evenly into the prepared tart pan and set aside.
Place the chopped bittersweet chocolate in a medium bowl. In a small saucepan, heat the coconut milk until it’s just about to boil. Pour the hot coconut milk over the chocolate and let stand 2 minutes, then stir until smooth and creamy. Stir in raspberry preserves, vanilla extract and salt. Pour the filling into the prepared crust. (The filling mixture should be “runny” enough that it evenly fills the tart shell.)
Place tart in the refrigerator to set for 1 hour.
Garnish the top with raspberries, and return to the refrigerator for 1-2 hours until completely set.
Slice and serve.
Store leftovers–if there are any(!), in an airtight container in the refrigerator.
Enjoy!
Eat Well, Be Well, Live Well 
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