Chocolate and raspberry tart recipe on Second Nature

Updated at: Sat, 28 Oct 2023 11:59:00 GMT

Step 1

Serves 8

Step 2

Preheat the oven to 180°C/160°C/gas mark 4.

Step 3

Mix the oats, cashew nuts (or seeds), coconut, cocoa powder, pinch of salt and butter (or coconut oil), into a Nutribullet (or other strong blender) and blend until it forms a breadcrumb-like texture.. You may find you need to pause, mix with a spoon and blend 1-2 times. Add the banana and blend again.

Step 4

Once combined in the blender, scoop out the mixture into a small mixing bowl and continue to combine with your hands for 1min.

Step 5

Lightly butter an 18cm tart, and press the base mixture into the tart tin so that it is roughly 0.5cm thick,; the thinner it is the crisper the base will be. Bake for a total of 20mins. Take out of the oven and allow to cool before adding the filling.

Step 6

While the base is baking, finely chop the chocolate (until it’s almost like a powder).

Step 7

Place the coconut cream into a saucepan or mixing bowl, and heat for 30secs, over medium/high heat, or for 30 seconds in the microwave.

Step 8

Add the vanilla pod to the coconut cream. Add the finely chopped chocolate to the warmed coconut cream and stir until melted. This step is important – if the coconut cream is too warm the chocolate will split.

Step 9

Pour the chocolate mixture into the cooled tart base. Place the raspberries on top and push them down slightly so they sink into the chocolate mixture. Pop the tart into the fridge and cool for at least 1 hour.

Step 10

Take out of the tin and cut into thin slices. You can let the tart sit out of the fridge for 30-40mins to allow the chocolate filling to soften before eating.

↑Support creators by visiting their site 😊

1 liked

0 disliked

Delicious

Sweet