Today didn’t start out like any regular early May morning, it actually began with me whipping up a creation to celebrate National Raspberry Tart Day (May 3^rd) a couple days early. I postponed my early run to plan and prepare for my future – a future filled with raspberries and chocolate!

My Paleo Chocolate Raspberry Tart Recipe is a winner, quick and easy enough to make for weeknight dinners yet stunning for any special celebration thanks to decadent dark chocolate and a regal crown of raspberries. Read on to get this 30-minute raspberry tart recipe that may just be one of the best Paleo or vegan desserts I’ve tasted in a long time!

I’ve often wondered why pie and tart crusts are usually traditional pastry or graham even when the inside is chocolate. In my humble food critic opinion, chocolate crust with chocolate filling is so much more aesthetically pleasing and just better tasting, just as long as care is taken to not make it too cloyingly sweet (haha, how many times have you heard that phrase on a cooking show).

My Paleo Chocolate Pie and Tart Crust Recipe is a simple and simply delicious solution that has everything going for it. It’s gluten-free, dairy-free and free of added table sugars – only a small touch of maple syrup for a very light, almost undiscernible sweetness. Another beautiful thing about this 15-minute crust recipe is that it required no rolling or cutting, the dough can be mixed up and pressed down into the tart dish in just 5 minutes and then it bakes for no more than 10 minutes.    

Literally, every single ingredient in this tart crust are paleo pantry staples (from NowFoods.com), I always have on hand – coconut flour, almond meal, cacao powder, real maple syrup and virgin coconut oil. Many are available at better grocery stores, you can order online and I’ve also included a few Amazon links.

The filling is a decadent dark chocolate ganache, swoon. Made with full-fat coconut milk and dairy-free chocolate chips, it’s loaded with amazing energy (aka calories) and just a little slice will satisfy even the biggest sweet tooth. I have to remind people all the time that Paleo diet doesn’t mean “losing weight” diet (although some will) or necessarily “low cal” diet, it’s a lifestyle “diet” that, in a very simplified nutshell, promotes eating a balanced array of non-processed food similar to those available to way back ancestors. A slice of this tart has 287 calories, you can get the rest of the nutrition details in recipe card at bottom of post.     Anyway, back to the Paleo Chocolate Ganache – it’s simple to make with just full-fat coconut milk (the kind found in a can), dairy-free dark chocolate (the higher the cacao, the better) and just a tiny dash of salt. My recipe makes enough to fill a 10- 1o 11-inch tart or pie shell, but if you strangely have leftovers, it can be used in so many ways. Dunk fruit slices and then freeze, drizzle alongside nut butters, turn paleo pancakes into dessert, or pour on whatever your heart desires.

And, the crowning topping, raspberries! I love these little beauties packed with vitamin C, fiber and big taste. Two small “half-pints” will be enough to cover the top of this tart, although I’m not stopping you from picking up more “just in case” because no-one ever had a bad day because they bought too many raspberries.

Feel free to substitute about 2 cups of any other sort of berry if not a raspberry fan. Also, you’re life will be a lot easier (the the presentation much prettier) if you use a tart pan that has a removable bottom.

What have you made for your latest special celebration? (I made this again for my Dad’s birthday). What is your favorite berry? What big even do you have planned in May? Please share in the comments – XOXO, Jennifer

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Chocolate Raspberry Tart {Paleo, Vegan, Gluten-Free}

Prep Time

20 mins

Cook Time

10 mins

Total Time

1 hr 30 mins

 

Bursting with fresh raspberries, this 30-min dark chocolate tart is simple enough for an easy dessert yet showy to suit special celebrations. Paleo, vegan, gluten free

Course: Dessert

Cuisine: American

Servings: 16 servings

Ingredients

For gluten free chocolate crust:

• 1 1/4 cup coconut flour
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon coarse sea salt
• 1/3 cup pure maple syrup
• 1/2 cup coconut oil solid to semi-congealed d at room temperature, not melted

For ganache and toppings

• 1 9 to 10-ounce bag dairy-free dark chocolate chips
• 1 13.66 ounce can FULL FAT coconut milk not light of from carton
• 1/2 teaspoon salt
• 1 pint fresh raspberries eg: two of the small "half-pints" (or around 2 cups)
• 1/4 cup toasted slivered almonds

Instructions

1. Preheat the oven to 350ºF. Lightly grease a 10" to 11" inch tart pan (removable bottom).  
2. Toss together coconut flour, almond flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil (not super solid, but not completely liquid either) and mix with a spatula until dough ball formed. If dough seems too soft, oil was likely too melted – place in fridge for 10 to 20 minutes until it firms up.
3. Use coconut oil cooking spray to coat tart pan. Press crust dough evenly into the bottom and up the sides. Bake for approximately 10 minutes, or until turning lightly brow at edges. Set aside to cool completely in the pan while making the ganache filling.
4. Add coconut milk to medium sauce pan. Heat until simmering, stirring constantly to incorporate the coconut fats from the milk in. Remove from heat and add chocolate chips. Let sit for one minute before whisking until smooth. Whisk in salt.
5. Pour the chocolate ganache evenly into the cooled crust. Arrange raspberries on top of the chocolate as desired. Sprinkle with toasted almonds slivers.
6. Place tart in the refrigerator to let chocolate cool completely at set for at least 1 hour to overnight. Store leftovers in the refrigerator, covered, for up to 5 days.

Recipe Notes