Chocolate Tart Recipe with Raspberry and Almond
The Chocolate Tart Recipe with Raspberry and Almond is Vegan, Gluten Free and contains no refined sugar.
This healthy tart is a great recipe for any occasion. The filling is thick and creamy due to the almond paste.
12 pitted dates
1½ cup instant oats
½ teaspoon salt
2 tablespoons maple syrup (or sub agave syrup)
½ cup oil (I use coconut)
1 carton Ecomil Almond Paste
½ cup unsweetened cocoa powder
¾ cup maple syrup
2 tablespoons coconut oil, melted
Raspberries for garnishing
Pre-heat oven to 170 degrees
Put all ingredients into a blender and blitz until combined
Pour into a pie dish and press mixture into bottom and up sides of dish.
Bake for 14-16 minutes or until top edge just starts to turn golden brown.
Set aside to cool to room temperature before adding the chocolate filling.
Place all ingredients in a blender and blitz until smooth and creamy
Garnish with raspberries
Thanks Hayley from Nourish Your Glow for this recipe made with our Ecomil cooking cream 🙂
She is also on Twitter!