Chocolate Berry Tart (GF, Vegan, Paleo)
Try this Chocolate Berry Tart (GF, Vegan, Paleo) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 8
gfd
vd
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 1/2 cup (40g) unsweetened shredded coconut
- 1 1/2 cups (190g) almond flour
- 2 tablespoons (30g) coconut oil melted
- 2 tablespoons (30g) maple syrup
- 1/2 cup (120ml) canned full-fat coconut milk
- 6 oz. (140g) bittersweet chocolate finely chopped
- 1/4 cup raspberry preserves (100% fruit)
- assorted fresh berries or fruit of your choice (i used raspberries, blueberries and blackberries)
- Carbohydrate 0.00135020833333333 g
- Cholesterol 0 mg
- Fat 6.79166666666667E-05 g
- Fiber 0.000552083333333333 g
- Protein 0.000228125 g
- Saturated Fat 2.04166666666667E-05 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.000916666666666667 mg
- Sugar 0.000798125 g
- Trans Fat 2.91666666666667E-06 g
- Calories 0 calories
As a busy mom, I'm always looking for quick and easy recipes that my family will love. This Chocolate Berry Tart is the perfect solution! It's gluten-free, vegan, and paleo, so it's a great option for everyone at the table.
The tart is made with a simple almond flour crust and a rich chocolate filling. The berries on top add a touch of sweetness and freshness. The best part is that it only takes about 30 minutes to prepare, so it's perfect for a weeknight dessert.
I've made this tart several times now, and it's always a hit. My kids love the chocolate filling, and I love that it's so easy to make. It's the perfect way to end a special meal or to satisfy a sweet tooth.
Step-by-step
- Preheat oven to 350 degrees.
- In a food processor, pulse together almond flour, salt and shredded coconut until finely ground.
- Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
- Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
- Bake in center of oven until golden and firm, about 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
- Place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk 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 warm chocolate mixture into cooled tart shell. Allow to cool for about 20 minutes, and then arrange the berries (or whatever fruit you are using) on top as desired. Chill for at least one hour or until set and serve.
