This no bake tart is a special treat, but still maintains it healthful profile!
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.
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.
Recipe via tessadomesticdiva.com