Imaginative kitchen creations and purely sweetened indulgences that inspire my journey and enrich my experience.These dishes are gluten-free and full of flavor, containing natural ingredients and no refined sugar.
Yes, this slice of chocolate you see here is just as delectable as it looks! My first attempt at a raspberry dessert turned out to be a winner. If you want to know the truth, it is inspired by my Raw Chocolate Pie, which I have been making once a week (twice when I'm feeling a little wild) these days. So, the need to change things up a bit and post a new recipe resulted in this ravishing Chocolate Raspberry Tart. It is so fresh and nutrient-rich with unbelievable flavor.
I used the purest ingredients and kept it incredibly simple, producing a healthy, make-you-feel-good dessert. The crust is almonds, medjool dates and coconut oil. I use coconut oil in so many of my dishes and certainly consume it daily in my smoothie. The benefits are outstanding. It stabilizes blood sugar, improves skin, increases digestion, boosts thyroid function and helps to absorb fat-soluble vitamins. I am often asked about the fat content of coconut oil and the amount I consume. I eat avocado and coconut oil each and every day. My body craves them both and functions favorably when I am eating plenty of these good fats. They also keep my energy on an even keel throughout the day. For the filling, I combined a smooth, health-giving avocado with raspberries, medjool dates, cocao powder, and coconut oil. You're going to want a piece of this antioxidant-rich pie! Absolutely divine.
I'm not sure the reason for it, but my chocolate pies/tarts always seem to taste better in the mornings for breakfast. Maybe because my palate is clean and can therefore access every last drop of flavor offered up by these immensely delicious confections. And then lunch rolls around and I'm running to the fridge for more. I love my chocolate.
Raw Chocolate Raspberry Tart
1.5 cups almond flour
1/2 cup raw cacao powder
1/4 cup raw coconut oil
3 medjool dates, chopped thinly
1. Place jar of coconut oil in a bowl of hot tap water and let sit until it becomes liquid.
2. Place almond flour and cacao powder in a large bowl. Stir with a fork, breaking up any chunks.
3. Add coconut oil and stir well.
4. Add medjool dates to a small bowl and mash with fork until you have a cookie-dough like consistency.
5. Add dates to flour mixture. Stir well with fork and then begin using hands to mold it together.
6. Place crust mixture into a 9-inch tart pan and mold to bottom and sides of pan. Place in freezer.
1 cup raspberries
8 medjool dates, chopped (about 1.5 cups of chopped dates)
1/4 cup coconut oil
1/2 cup raw cacao powder
1. Place all ingredients in food processor and blend until well combined. (If you are using a Vita-mix for this step, place avocado and raspberries into blender. Blend until smooth. Add chopped dates slowly, only a portion at a time. Blend slowly until you have added all of the dates. Transfer the pudding mixture to a large bowl and add the coconut oil and cocao powder. Mix well with a spoon.)
2. Place chocolate pudding mixture into the crust. Place in fridge to set the pudding. Store in fridge for up to 4 days.