I had a chocolate torte recipe that had butter and eggs, but those ingredients would not work for us.
Therefore I had to set to work creating a dairy free and egg free treat that could be enjoyed by all members of the family!
And why not make it easy to make as well as nutrient dense?
With the creation of all my raw tart recipes (like my lemon tarts and my dairy free raspberry cheesecake bars, I had the right ideas flowing through my brainwaves to create this. And the addition of the raspberries seemed like a magical marriage of flavors, so I went with it!
And when we served this…well I certainly felt like I was having a rich and decadent dessert tonight!! But I don’t have any guilt over it, and you won’t either!
If you don’t love chocolate, this recipe is NOT for you. Otherwise…prepare your taste buds for a touch of the divine!
This recipe calls for coconut butter…a rich and lovely butter made from dried and unsweetened coconut shreds. You can can make your own easily or buy it in the store ( a bit pricey). I have also included directions if you do not have any of the butter on hand!
I use some cute individual tart pans for these, but any pan will do!
Just note large pans will make the mixture too thin, so keep it small.
Raw Chocolate Raspberry Tart Recipe:
if you sample this decadent but healthy treat, come back and leave a comment below!
Decadent Chocolate Fudge Torte w/ Raspberries
This no bake tart is a special treat, but still maintains it healthful profile!
- 1 cup frozen raspberries thawed if frozen, or fresh berries
- 3 tablespoons cocoa powder
- 1 cup unsweetened grated coconut OR 6 tablespoons coconut butter
- 1/8 teaspoon sea salt scant, optional
- 1/4 cup coconut nectar honey, or maple syrup, add to taste. I like to replace 2 tablespoons of the sweetener with liquid stevia, about 12-16 drops!
First, make your own coconut butter if needed (If you already have coconut butter, skip to step 2): Place the dried, unsweetened coconut in a food processor and process for about 7-10 minutes until a nut-butter consistency is reached.
Periodically scrape down the sides. Please refer to my linked coconut butter post above for more detailed directions.
When smooth, add in the remaining ingredients through the sweetener and process until uniformly smooth and mixed.
Taste and add more sweetener if you like.
Place into a greased loaf pan or two mini tart pans and place in the fridge or freezer to solidify.
When ready to serve, melt the chocolate and coconut oil together over medium low heat. Drizzle tarts with the melted chocolate and garnish with raspberries! Out of the fridge, this softens quickly, this is due to the coconut base. Coconut oil and coconut butter are solid at room temperature, but liquify when warmed. Coconut butter is the oil AND the coconut meat together, where the oil has the coconut solids removed.
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