Choc Berry Tart
½ cup (40g) unsweetened shredded coconut
1½ cups (190g) blanched almond flour
2 Tbs (30g) coconut oil, melted
2 Tbs (30g) maple syrup
¼ tsp salt
½ cup canned full-fat coconut milk
6 oz. (140g) dark cooking chocolate, finely chopped (vegan if preferred)
¼ cup raspberry jam
Assorted fresh berries for topping
Preheat oven to 180℃/350℉
In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Add melted coconut oil and maple syrup. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
Transfer dough to a greased 9 inch/22cm tart pan with a removable bottom. Evenly press dough in bottom and up sides of pan.
Bake in center of oven until golden and firm, about 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
Carefully remove the crust from the pan and place on a large serving plate.
Place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry jam.
Pour warm chocolate mixture into cooled tart shell. Allow to cool for about 20 minutes, you can speed up this time by setting it the fridge. Arrange the berries on top. Chill for at least one hour and serve.