recipes

dark chocolate raspberry tart

Yields 1- 9" tart)

CRUST INGREDIENTS:

About 2 cups quick oats

3 medjool dates (cause thats all I had left)

1/4 - 1/2  C cacao powder

approx. 1/4 C maple syrup, grade B

pinch of sea salt

1 t vanilla extract

PROCEDURE:

Process oats until it is flour-like.

Add everything else. Process until the mixture comes together. It should be able to stick together if you pick it up and squish it. If not, add more maple syrup until it does.

Line tart pan with plastic wrap or coconut oil to help release when its ready to serve, then just press the crust into the shell. 

 

FILLING INGREDIENTS:

1/2 C coconut oil, melted

2 t. vanilla extract

3/4 C maple syrup, grade b

1 C cacao powder

pinch of sea salt

 

PROCEDURE:

Blend everything.

Pour into crust and then refrigerate until ready to eat

Top with fresh raspberries.